The Classic Steakhouse Burger
Who doesn’t love a big, tender, juicy steakhouse burger? Problem is, they’re difficult to replicate at home because most steakhouses blend different cuts of beef — like sirloin, chuck, and short ribs — to customize the flavour and fat content of their burgers. It’s certainly possible to grind your own meat or ask your butcher for a special blend, but it’s not always practical. Fortunately, there’s an easier way. By combining great quality ground beef with a mixture of bread and cream — and lots of seasoning, you can make steakhouse-style burgers in no time.
These burgers have made me a star among my children’s friends.
HOW TO MAKE STEAKHOUSE BURGERS
Begin by making the panade. Simply mash the bread and cream together with a fork until it forms a chunky paste.
Add the seasoning: salt, pepper, garlic, Worcestershire sauce, and ketchup.
Add the ground beef and scallions
Mix everything together until just combined.
Divide the mixture into 8 equal portions and shape into balls. Flatten each ball into a 3/4-inch-thick patty that’s about 4-1/2 inches across. (Keeping the burgers thick ensures a nice char on the outside without overcooking the inside.) To prevent the burgers from forming a domed shape on the grill, create a slight depression in the center of each patty.
Grill the burgers 2-4 minutes on the first side until nicely browned. Flip and cook on the second side a few minutes more, until the desired doneness is reached. (Note: the panade in these burgers keeps the meat tender and juicy.)
The Classic Steakhouse Burger Patty
These are the ultimate steakhouse burgers. They are packed with flavour and reliably juicy, even when cooked to well-done.
White Sandwich Bread – 2 Pieces
(Crusts Removed And Cut Into 1/4-Inch Pieces)
Cream – 1/3 Cup
Kosher Salt – 2 1/2 tsp
Freshly Ground Black Pepper – 1 tsp
Garlic Cloves, Minced – 3
Worcestershire Sauce – 1 1/2 tbsp
Ketchup – 2 tbsp
85% Lean Ground Beef – 3 pounds
Scallions, Very Finely Sliced (Optional) – 3
Hamburger Buns – 8
- Preheat the grill to high heat.
- In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste.
- Add the salt, pepper, garlic, Worcestershire sauce and ketchup and mix well.
- Add the ground beef and scallions and break the meat up with your hands.
- Mix everything together until just combined.
- Divide the mixture into 8 equal portions and form balls.
- Flatten the balls into 3/4-inch patties about 4-1/2 inches across.
- Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
- Oil the grilling grates.
- Grill the burgers, covered, until nicely browned on the first side, 2 to 4 minutes.
- Flip burgers and continue cooking for a few minutes more until the desired doneness is reached.
- Before serving, toast the buns on the cooler side of the grill if desired.
- Servings: 8