Steakhouse Burgers
Packed with flavor and seared to perfection, these restaurant-style burgers will rock your world! Made thick or thin, and cooked indoors or out, these incredible burgers are decidedly juicy, even when cooked to well-done! Read on and discover how craft the juiciest, tastiest burgers you’ve ever had.
This is a sponsored post written by me on behalf of Laura’s Lean. All opinions are 100% mine.
This is the ultimate recipe for juicy steakhouse-style burgers! Replicating a steakhouse burger isn’t easy; most places blend different cuts of beef, like sirloin, chuck, and short ribs so they can craft a signature burger patty that’s rich in flavor and juiciness. The great news is, you can recreate that same experience with a handful of everyday ingredients! Start with lean ground beef (I prefer Laura’s Lean 92% lean/8% fat ground beef because it’s a healthier choice), add crushed crackers, milk, and a few savory ingredients, and you can easily create moist, flavorful burgers at home. The additional ingredients not only boost flavor, the cracker-milk combination locks in the beef’s natural juices, guaranteeing a juicy burger every time. And the beef stays juicy, even when cooked to well done, which makes these burgers perfect for kids, pregnant women, and anyone else who likes well-done burgers!
You can make these burgers thick or thin! True steakhouse burgers are thick and use about 1/3 pound of meat. If that’s your preference, go for it! If you fancy thin burgers, or perhaps stacked burgers (like they serve in diners), you can make those too! I’ve provided instructions for both burgers below.
The ingredients for steakhouse burgers are probably already in your pantry!
- Ground beef. I prefer Laura’s Lean 92% lean/8% fat ground beef because it’s lower in total fat, saturated fat, and cholesterol than most other beef products. Plus, Laura’s Lean all-natural ground beef is minimally processed and contains no artificial ingredients, added hormones or antibiotics. I choose Laura’s Lean beef because it’s a great source of clean, lean protein and cooks up perfectly juicy every time!
- Crushed crackers. Crackers not only help bind the ingredients and lock in tasty juices, but they also add a wonderfully nutty quality. You can choose regular or gluten-free crackers.
- Milk. Milk is added for two reasons – the moisture melds with the crackers and hydrates them, and the enzymes help to soften and tenderize the ground beef.
- Egg. We use the egg to bind the ingredients together and to prevent the patties from drying out.
- Worcestershire sauce. This pantry staple adds a distinct savory, beefy, smoky flavor.
- Seasonings. I added garlic powder, onion powder, salt, and black pepper to the patties to ensure we get a true steakhouse experience. You can certainly add more of your favorite dried herbs spices to the beef mixture before shaping it into patties.
The easy process for making steakhouse burgers
- Combine the ground beef, crushed crackers, egg, Worcestershire sauce, milk, and seasonings in a large bowl.
- Use your hands to blend the ingredients thoroughly.
- Divide the beef mixture into 6 large or 12 smaller portions.
- Shape the beef into thick or thin patties that are slightly larger than the buns they’ll be served on (the patties will shrink during cooking).
- For thick patties, use the back of a spoon to make a slight depression in the center (this prevents the patties from puffing up and forming a domed shape while cooking).
- Cook the burgers on an outdoor grill or griddle!
How long should you cook your steakhouse burgers? For thick patties: Grill or cook on a hot griddle/skillet for 3 to 4 minutes per side for a medium, or longer for more fully cooked burgers. For thin patties: Grill or cook on a hot griddle/skillet for 1 to 2 minutes per side for medium, or longer for more fully cooked burgers.
You can cook these juicy steakhouse burgers indoors or out! These burgers will sear to the peak of juiciness on an outdoor grill or indoor griddle or large skillet. I love using my cast iron skillet and/or griddle for that mouth-watering caramelization.
Serve these steakhouse burgers however you want! You can top these burgers with your favorite toppings, including cheese (I used cheddar), lettuce, tomato, onion, pickles, relish, and more.
What should you do with leftover burgers? Wrap leftover cooked burgers tightly in plastic wrap, or store them in an airtight container, and refrigerate for up to 3 days or freeze for up to 3 months.
Steakhouse Burgers
Ingredients
- 2 pounds Laura’s Lean 92% lean/8% fat ground beef
- 1/2 cup crushed saltine crackers or panko breadcrumbs, or gluten-free panko breadcrumbs
- 1 large egg
- 2 tablespoons Worcestershire sauce
- 2 tablespoons milk
- 1 tablespoon ketchup
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
For Serving
- 6 to 12 hamburger buns, I prefer brioche bunes
- Toppings of choice, lettuce, tomato, cheese, onion
Instructions
- In a large bowl, combine the ground beef, crushed crackers, egg, Worcestershire sauce, milk, ketchup, salt, garlic powder, onion powder, and black pepper. Use your hands to blend the ingredients thoroughly.
- Divide the beef mixture into 6 or 12 portions (I did half and half, so 3 thick patties and 6 thin patties).
- Shape the beef into patties that are slightly larger than the buns they’ll be served on (the patties will shrink during cooking).
- For thick patties, use the back of a spoon to make a slight depression in the center (this prevents the patties from puffing up and forming a domed shape while cooking).
- Preheat your grill or griddle medium-high heat, approximately 350 to 400 degrees.
- Place the patties on the hot grill and cook for 3 to 4 minutes per side for thick burgers or 1 to 2 minutes per side for thin burgers, or longer for more fully cooked meat.
- Place the patties on the buns (if desired, stack 2 thin burgers on one bun), and top with your favorite hamburger toppings.