Steakhouse Burgers

Packed with flavor and seared to perfection, these restaurant-style burgers can be made thick or thin, and cooked indoors or out. Decidedly juicy, even when cooked to well-done!

Course Main Course

Cuisine American

Keyword burgers,, steakhouse burger

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 375kcal

Author Robin Miller

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.

Nutrition