Hope you enjoy!
The pictures are incredibly helpful and this is a wonderful recipe. Please LMK how they turn out! Hi Doug, Here are the measurements if you’d like to make the recipe using 2 pounds of beef: 1.5 pieces white sandwich bread, crusts removed and cut into 1/4-inch pieces 3.5 tablespoons milk 1.5 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 2 garlic cloves, minced 1 tablespoon Worcestershire sauce 1.5 tablespoons ketchup 2 pounds 85% lean ground beef 2 scallions, finely sliced (optional) Non-flammable cooking spray to grease grill 5 to 6 hamburger buns.
Thank you, Jenn! Thanks for sharing your knowledge!
Thank you! Please reply. Thank you SO much for your terrific work.
Just quoting myself after taking a first bite into one of these.
Hi Bill, thanks for your nice words about the blog – so glad you like it! Also so easy.
the only thing i didnt add was the onion soup mix, i just didnt have it on hand, and they still kicked . My restaurant will have them smothered in other goodies, so it’s fine by me.
Hi Trish, You’ll have to cut all of the ingredients by a third. The mix makes great burgers. And I didn’t change a thing. I am planning to make these soon.
The leaner varieties produce burgers that are drier with a denser, tighter texture.
Made these this evening (but reduced the recipe by 1/3) and they were the tastiest burgers I’ve had in ages!
The burger was juicy. I reduced the salt to 1.5tsp but that’s just a preference thing. It’s a fast-food classic but not all cheeseburgers are created equal. I saw the recipe have bread, milk and ketchup.
The burgers were SUPER juicy. . I’m looking forward to trying this recipe based the reviews. Thanks to Jenn, my family has found a recipe that is a keeper for life! They taste good. Thank you for your recipe!
So juicy and flavorful! Juicy and packed with flavor! Could I use honeywheat bread instead of white bread? I should’ve listened to my instincts. The Worcestershire Sauce and the Garlic make it really delicious. Best burgers the whole family ever had. My husband, who has not liked one burger that I have made in the last 34 years LOVED IT! Flatten each ball into a 3/4-inch-thick patty that’s about 4-1/2 inches across. One happy burger family!
Is there an acceptable gluten-free substitute for the sandwich bread? Thanks again, Jen! The only changes I made were to go light on the herbs & spices--about half the asked-for amounts. Casting my vote here, for my favorite burger recipe. They not only show up in the sidebar and among the recipe or description but there is a really annoying one that keeps coming up at the bottom that really blocks off a lot of space. I will never latch on to any of your recipes again. I didn’t have buns so did a poor man burger on white bread. Hi Jill, I don’t really have a brand of buns I rely on.
Multiple people said these were the best burgers they’ve ever had!
Hi Kelly, so glad you like the recipes and that even your husband comments on them :)! This one’s a keeper!!! Super simple recipe and perfect for people with egg allergies (so many recipes seem to use egg as the “glue”)! Thank you! Hi Sage, If you don’t want to grill, you can make these on a grill pan on the stove or broil them in the oven. Any suggestions? Make The Best Stuffed Burgers .
Hi Chelsea, I would use it and keep the recipe the same. I cut the amount of salt way down and would probably only add a tiny pinch of salt next time – but I think that’s just because I don’t like a lot of salt. We can’t wait to make these again!! Always will cook burgers like this from now on!
Perfection!!!! Thanks so much and loving the cookbook in addition to blog! (If you broil them, just place them on a broiler pan or rack so the juices can drip down.) So Juicy! Amazing. I always make homemade burgers for our family crowd – these were by far the BEST burgers I’ve ever made. We served them to company and everyone agreed they were yum. I was wondering the same thing as I have bread crumbs but no bread available. Just made these for July 4th.
Hi can I put in the oven instead of gril?
These are the BEST burgers ever!
We will try with less milk next time. I don’t eat dairy and was wondering if it would be better to substitute the milk for water or for coconut or some other nut milk.
I put mine in the broiler 3″ from the flame and they were perfectly medium after 6-8 mins per side.
These burgers were as good or better than any restaurant burger we have ever had. My wife and I are making them again today, but I’m using homemade Italian sausage (1 lb.) Maybe altitude or humidity made a difference. My new favourite burger recipe. sauce), Actual best recipe & so juicy.. I made your Juicy Steakhouse Burgers tonight and was blown away.
They are so juicy and flavorful and are the perfect easy grilled meal. Please let me know by leaving a review below. Thanks! Hi Zohra, It’s hard to find good buns! Thanks for inquiring. Never again…….do a zero count?? Although tasty, this is not a steakhouse burger, it’s a slab of meatloaf on a bun….tasty, yes, but the flavour of the beef is hidden by the additional ingredients.. We do not have milk. If you want to cut it down to 2 pounds of beef, that might be easier math-wise. Absolutely perfect, Juicy, flavorsome burger. Thanks. We tried this recipe for a burgers and brats party and everyone loved them and all the wives left with the recipe. I made my own In-N-Out spread to go on it, along with it grilled onions and bacon (mmmm!). Here are our best healthy vegetarian recipes under 300 calories to try. Be sure to chop the scallions very fine or you’ll have issues keeping them together but these taste awesome and are super easy. Amazing …. They were absolutely delicious!! .
The best beef for making hamburger patties is 80% lean and 20 % fat ground beef. We hated it.
These are the best burgers!!!! Holy sh*t!! They came out so flavorful and just brought back so much good & delicious memories. Thank you for sharing your recipe. The meat was to tender and flavourful. Have you ever made these with pork mince? Well, that’d be about the size of a Ritz cracker! These are the ultimate steakhouse burgers. I’m sorry you had a problem with the burgers. Thank you and bless you Jen for sharing. Hope that helps! I had never made a panade before, or ever attempted to add so many ingredients to our burgers. Another great recipe from Jenn! But they were still incredibly juicy and she loved them. This is the best burger recipe I have ever tried and it is a family favorite! Saving this one!! Outstanding. These had a really good flavor, will make again. Click here for more quick and easy meals.
½ cup shredded Colby Jack or Cheddar cheese.
of 73 lean, 26 fat ground beef (the kind the butchers make from leftover cuts). Thanks for yet another great recipe. I usually make 7 patties per recipe, which works for the larger sized buns. A ++, thank you so much for the panade idea!my grilled burgers turned out perfect and so juicy:)i’m doing this for my baked meatballs,too and they came out much more tender.i am so appreciative of kitchen tips like this!it’s the little things that make such a difference!thanks again:).
This was the best and it’s not close. This has become our family favorite. They would come out hard, too dense and while the flavor was ok, the texture was off and now I know why – the bread/milk paste is the key! My only mistake was my condiments. Yes, I think your wife was right — the meat probably cooked a little when you put it in the microwave and that could keep the burgers from binding together. It didn’t add any heat to me, but good flavor. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms.
The best beef for making hamburger patties is 80% lean and 20 % fat ground beef. Also mixed in 4 slices of bacon to the mix. I don’t even mess with the grill, I put them the convection oven, then finish with broil. Awesome and juicy! Yes Jessie, you can refrigerate them for up to about 24 hours before grilling.
Serve with one of our Asian salads for a real zingy feast, recipes here. Thank you for posting this amazing recipe. I followed the recipe but used whole milk and minced garlic in the jar as it was what I had available. Hope that helps at least a bit! Place the burgers onto a plate, drizzle with oil, then cover and place in the fridge until needed – this will help to firm them up.
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