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Tender hamburger patties swim in an ultra-creamy dill-packed sauce for the cosiest meal you'll want on repeat. The patties sizzle to a nice crust before simmering gently in a fresh herbal sauce you won't soon forget. When I'm after comfort but not interested in fussing for hours this is my top choice. You'll whip this up fast yet everyone thinks it took ages.
I originally cooked this on a freezing day and right away my family wanted it every week. It's still the first thing we turn to when we want something warm and soothing.
Cozy Ingredients
- Chopped fresh dill: Grab bright bunches, skip the sad wilted ones—dill gives the sauce its zing
- Low sodium chicken broth: Go for a clean-tasting broth with no weird extras so the dill stands out and the stew stays light
- All purpose flour: A little flour thickens up the sauce so it's not runny; unbleached is nice if you've got it
- Garlic: Real garlic brings warmth (avoid jarred if you can)
- Olive oil and butter: Start off with a blend of both—this makes your sauce taste rich instead of greasy
- Egg: One egg holds those patties together and keeps them soft
- Heavy cream: This is where all the silkiness for both the patties and sauce comes from; don't use low fat
- Salt and pepper: Don't forget these, taste as you go for perfect flavor; they're important in both meat and sauce
- Yellow onion: Freshly grated or diced, onion goes in everywhere for gentle sweetness
- Breadcrumbs: Panko or fresh breadcrumbs both work to keep things together and add a little tender crunch
- Ground beef: Pick beef with a bit of fat in it for patties that aren't dry
Easy How-To Guide
- Return the Patties:
- Slide your browned patties right back in the pan, nuzzle them down in the sauce, then grab a spoon and splash sauce over them Simmer gently for a few more minutes until everything's cozy and cooked through Taste, sprinkle on more dill and twist a little pepper over the top Serve hot, and if you can, try them with mashed potatoes
- Add the Finishing Touch:
- Turn up the heat to just bring it to a light boil, then ease it back so you barely see a bubble, and let the sauce get a bit thicker for a minute Stir again so nothing sticks
- Start the Hamburger Steaks:
- Toss the beef, breadcrumbs, salt, pepper, egg, heavy cream, and some grated onion into a bowl Blend by hand just until the mix comes together You don't want to go too far or the patties get tough Shape into four thick patties, slightly patted flat
- Prep Your Flavor Extras:
- Finely chop the rest of the onion, mince garlic, and cut your dill Keep dill out until the very end so it stays bright
- Get a Good Sear:
- Heat up butter and olive oil over medium in a nonstick pan Drop in your patties and let them brown for about four minutes before flipping Once the crust looks golden set them aside; they'll finish up soon
- Build Sauce Base:
- Add chopped onion and garlic right to the pan Let them cook down for a couple of minutes with a pinch of salt, pepper, and flour It should all look glossy and smell good; this is your thickener
- Pour and Simmer:
- Slowly add broth, make sure to scrape the browned bits as you stir Let it bubble for two minutes so the flavor deepens and you get all that goodness mixed in
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Each bite has that pop of dill I love. It always takes me back to my grandma's kitchen garden. The smell is pure nostalgia and makes every plate brighter and happier.
Keep It Fresh
Stick these in the fridge, covered, and they'll be good for three days Hamburger steaks stay happiest in their sauce in an airtight container Warm gently on the stovetop with an extra splash of broth or cream to loosen things up Don't worry if it separates after freezing, just give it a quick whisk after heating
Ingredient Swaps
Swap in turkey or chicken for gentler patties If you're low on cream Greek yogurt offers a bright, tangy twist Fresh out of dill? A bit of dried works, just add a little at a time—it's way stronger
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What to Serve With It
Mashed potatoes are a classic match here but egg noodles or simple rice are awesome too Toss in sautéed green beans or crisp cucumber salad and you'll really balance the flavors
Where This Dish Comes From
Browned beef patties are a comfort staple all over America and beyond While this version gives a shout-out to homey Eastern European fare with creamy sauce and dill, it's really a mashup that feels right for any comfort craving
Common Recipe Questions
- → What kind of ground beef should I pick?
Go for ground beef with some fat in it—look for 80/20 blends. That way your steaks stay juicy and packed with flavor.
- → Is dried dill okay, or do I need fresh?
Fresh dill really pops, but if you're out, just use half as much dried dill and you'll be fine.
- → How can I make sure my patties are nice and soft?
Don't go wild while mixing your beef. Gentle hands make sure your hamburger steaks turn out super tender.
- → What sides go well with this?
Mashed potatoes are always a win for mopping up the sauce, but rice or some egg noodles taste great too.
- → Can I prep the sauce in advance?
You can totally make the sauce earlier in the day and reheat it gently. If it looks thick, splash in a bit more cream or broth.