Hamburger Steaks Dill Cream (Printable Version)
# What You'll Need:
→ For Hamburger Steaks
01 -
1 egg
02 -
2 tablespoons heavy cream
03 -
1 teaspoon black pepper
04 -
1 teaspoon salt
05 -
1 yellow onion, grated
06 -
4 tablespoons breadcrumbs
07 -
1 1/3 pounds ground beef
→ For Creamy Dill Sauce
08 -
2 tablespoons chopped fresh dill, plus extra for garnish
09 -
1 cup heavy cream
10 -
1/2 cup low sodium chicken broth
11 -
2 tablespoons all-purpose flour
12 -
1 teaspoon black pepper
13 -
1 teaspoon salt
14 -
2 garlic cloves, minced
15 -
1 yellow onion, diced
16 -
1 tablespoon unsalted butter
17 -
1 tablespoon olive oil
# Steps to Follow:
01 -
Chop the dill, pour in the cream, and set both aside for later when you work on the sauce.
02 -
Split the beef mix into four and make each one into a thick, round patty. Aim for about three-quarters of an inch thickness.
03 -
Toss the egg, cream, pepper, salt, grated onion, breadcrumbs, and ground beef into a mixing bowl. Gently work it together with your hands—stop as soon as it comes together.
04 -
Drop the formed patties into a big skillet with some olive oil and butter over medium heat. Let them cook until they’re deep golden on both sides, maybe 4–5 minutes a side. Move them over to a plate when done.
05 -
Dice the onion for the sauce, chop the dill, then mince up the garlic while the beef rests.
06 -
Lower the heat, stir flour, pepper, and salt into the skillet. Keep stirring until everything’s mixed up nicely.
07 -
Toss that diced onion and garlic into the pan. Let it cook till your kitchen smells amazing—just a couple minutes is fine.
08 -
Splash in the chicken broth and scrape up all the tasty browned spots stuck at the bottom. Let things bubble for around 2 minutes.
09 -
Now pour in your set-aside cream and all that chopped dill. Bring it up to a light boil and then simmer another minute or two to let it thicken up.
10 -
Drop the burgers back in. Let them simmer in that creamy sauce for around 5 or 6 minutes, flipping them once or twice so they heat through and cook fully inside.
11 -
Sprinkle on extra dill and some black pepper before serving. These are great piping hot, maybe with a pile of mashed potatoes.
# Additional Tips:
01 -
Don’t go wild mixing the beef—stop once it comes together so the patties stay tender.
02 -
Using really fresh dill and top-notch beef makes the dish pop with flavor.