Add This To Your Burger Mix For A Steakhouse-Style Upgrade

Hamburgers are an all-American tradition, but not all burgers are created equal. There is a big difference between frozen patties, a Big Mac from McDonald's, a homemade burger, and a handcrafted steakhouse-style version. If you want to make your own burgers closer to a steakhouse quality one that's packed full of flavor, the key may be in an umami-rich addition like a steak sauce-infused panade.

If you have ever grilled a burger made from nothing but ground beef, you may notice it lacks the texture and depth of a steakhouse-style burger. There's a good chance it came out too bland and too dry. It's a great base and more satisfying than an overly processed frozen patty, but it needs a boost. That's where panade comes in. Long considered the best way to ensure juicy meatballs, a panade is a mixture of bread crumbs and milk, cream, or even broth. A panade that includes the classic steakhouse flavors of Worcestershire or steak steak sauce ensures a burger with bold taste mixed into every bite, not just in a layer of sauce on top.

The panade acts as a binder to hold the burger together, but it also retains moisture. As the exterior gets that crisp and tasty sear, the inside stays juicy and flavorful even if you overcook it a little. Panade will make the beef more tender, avoiding many of the pitfalls of a burger made without one.

You don't want to use too much panade in your burgers, or you risk making a meatloaf. Ideally, use just enough to bind the beef and distribute the flavors evenly. In addition to steak sauce or Worcestershire, you can mix in garlic, fresh onion, Montreal steak spice, or precooked bacon crumble for added depth. Whatever flavors you like most in a steakhouse burger work.

You never want to overmix your burger meat. Incorporate that panade as quickly and gently as you can. The more you mix ground beef, the more you release a protein called myosin. Overworked burgers can become too chewy and develop a loafy, processed texture. That's why some frozen or fast food burgers don't look like ground beef when you bite into them. The beef was probably worked too much. The same thing happens if you salt the beef too early. For the best burgers, you want to mix your panade in gently, then form and cook your burgers right away, handling them as little as possible.

To upgrade your steakhouse burger even more, you could finish it in a cast-iron pan with a herbed butter baste for the classic steakhouse taste. Consider making a beer cheese sauce or adding some caramelized onions, sautéed mushrooms, or confit garlic as a topping. All will add richness, umami, and intense flavor that pairs perfectly with the seared, juicy burger. Don't forget to upgrade your burger buns to make them restaurant-level, too.