Pin it
This hamburger steak recipe transforms humble ground beef into a restaurant-worthy meal that will have your family thinking you spent hours in the kitchen. The patties remain incredibly juicy while the creamy dill sauce elevates everyday ingredients into something truly special that even my pickiest eaters devour.
I discovered this recipe during a particularly hectic week when I needed something quick but impressive enough for unexpected dinner guests. Since then, it's become my most requested family dinner, especially during colder months when we crave something comforting.
Ingredients
- Ground beef: Use 80/20 fat content for the juiciest patties that won't dry out during cooking
- Breadcrumbs: Help bind the patties together while keeping them tender
- Grated onion: Adds moisture and flavor without chunky texture that kids might reject
- Heavy cream: Incorporated into both patties and sauce creates incredible richness
- Fresh dill: Provides bright, herbaceous notes that cut through the richness perfectly
- Chicken broth: Creates depth in the sauce while allowing the dill flavor to shine
- All purpose flour: Thickens the sauce to the perfect consistency for clinging to the patties
- Butter and olive oil: Combination prevents burning while adding flavor to both patties and sauce
Step-by-Step Instructions
- Prepare the patty mixture:
- Combine grated onion with ground beef, breadcrumbs, salt, pepper, cream and egg in a large bowl. Use your hands to mix gently until just combined, being careful not to overwork the meat which would make tough patties.
- Form the patties:
- Divide the mixture into four equal portions and shape into balls. Press down with your palm to form patties about ¾ inch thick. Look for slight indentation in the center which prevents puffing during cooking.
- Prep the aromatics:
- Finely chop the onion and garlic while the patties rest. This allows the flavors in the meat to meld together and makes the patties easier to handle during cooking.
- Sear the patties:
- Heat oil and butter in a large nonstick skillet over medium heat until shimmering. Cook patties for 4-5 minutes per side until deeply golden brown. This caramelization creates incredible flavor compounds that will enrich the sauce.
- Build the sauce base:
- After removing patties, add garlic and onion to the same pan, cooking until fragrant and translucent. The aromatics absorb all the flavorful fond from the beef, creating the foundation of an incredible sauce.
- Create the roux:
- Add flour to the aromatics and stir constantly for about a minute. This cooks out the raw flour taste while creating the thickening base for your sauce. Watch carefully to prevent burning.
- Develop the sauce:
- Add broth while scraping up browned bits from the pan bottom, then incorporate cream and dill. Simmer until it begins to thicken, looking for a sauce that coats the back of a spoon but still flows.
- Finish cooking:
- Return patties to the sauce, spooning the liquid over them as they finish cooking. This ensures the beef remains juicy while absorbing the wonderful sauce flavors. The patties should reach 160°F internally for food safety.
Pin it
The secret to this recipe is actually the combination of grated rather than chopped onion in the patties. My grandmother taught me this technique years ago, explaining that grating releases more onion juice that keeps the meat moist during cooking. The first time I served these to my husband, he declared them better than any restaurant version he had tried.
Make-Ahead Options
You can prepare both the patties and sauce components separately up to a day ahead. Form the patties, place on a parchment-lined plate, cover with plastic wrap and refrigerate. For the sauce ingredients, chop all aromatics and store in airtight containers. When ready to cook, you'll cut your active time in half.
Perfect Pairings
While mashed potatoes are the classic choice for soaking up that incredible sauce, this dish is equally delicious served with buttered egg noodles, steamed rice, or crusty bread. For vegetables, consider roasted asparagus, green beans, or a simple side salad with vinaigrette to balance the richness of the cream sauce.
Troubleshooting Tips
If your sauce seems too thin after adding cream, continue simmering for a few extra minutes until it reaches desired consistency. Conversely, if it's too thick, add a splash more broth or cream while whisking constantly. Remember that the sauce will continue to thicken slightly as it cools.
Flavor Variations
This recipe welcomes creative adaptations based on your preferences. Try substituting the dill with fresh thyme or rosemary for a different herbal profile. Mushrooms make a wonderful addition to the sauce simply sauté them with the onions. For a tangier version, add a teaspoon of Dijon mustard or a splash of white wine to the sauce.
Pin it
Frequently Asked Questions
- → Can I use dried dill instead of fresh?
Yes, dried dill can be used as a substitute. Use about one-third of the amount listed for fresh dill, adjusting to taste.
- → What kind of ground beef works best?
Ground beef with an 80/20 fat ratio is ideal for juicy and flavorful patties.
- → Can I make the sauce ahead of time?
Yes, the sauce can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently before serving.
- → What can I serve with these steaks?
Mashed potatoes are a classic pairing, but you can also serve them with rice, steamed vegetables, or crusty bread.
- → Can I freeze the hamburger steaks?
Yes, you can freeze the uncooked patties on a baking sheet, then transfer to a freezer bag. Thaw before cooking.
- → How do I ensure the sauce thickens properly?
Make sure to cook the flour for a minute before adding the broth, and simmer until the desired thickness is reached.