Steakhouse Burgers

Replicate your favorite steakhouse burgers at home — these are packed with flavor and reliably juicy, even when cooked to well-done.

Who doesn’t love a big, tender, and 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 flavor and fat content of their hamburgers. While it’s possible to grind your own meat or ask your butcher for a special blend, there’s an easier way. By combining ordinary supermarket ground beef with a panade — or mixture of bread and milk — and lots of seasoning, you can make steakhouse-style burgers in no time.

• 2 pieces white sandwich bread, crusts removed and cut into ¼-inch pieces
• ⅓ cup milk
• 2½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 garlic cloves, minced
• 1½ tablespoons Worcestershire sauce
• 2 tablespoons ketchup
• 3 pounds 80 to 85% lean ground beef
• 3 scallions, white and green parts, very finely sliced (optional)
• 8 hamburger buns