Description
Juicy, pan-seared hamburger steaks smothered in a rich and creamy dill sauce, served over mashed potatoes or egg noodles. This comforting one-pan dinner is ready in just 35 minutes, making it perfect for a satisfying and flavorful weeknight meal.
Ingredients
Scale
For the Hamburger Steaks
- 1 lb ground beef (85/15 blend recommended)
- 1/2 cup panko breadcrumbs
- 1/4 cup milk
- 1 large egg, lightly beaten
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil, for searing
For the Creamy Dill Sauce
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1.5 cups beef broth
- 1/2 cup heavy cream
- 2 tbsp fresh dill, chopped
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the Hamburger Mixture: In a large bowl, combine ground beef, panko breadcrumbs, milk, beaten egg, grated onion, minced garlic, salt, and pepper. Mix gently until just combined, being careful not to overwork the meat to keep the patties tender.
- Shape the Patties: Divide the mixture into 4 equal portions and shape each into an oval patty about 1/2 inch thick.
- Sear the Patties: Heat vegetable oil in a large skillet over medium-high heat until shimmering. Sear the hamburger steaks for 3 to 4 minutes per side until they develop a deep golden-brown crust. Avoid pressing down on the patties to retain their juices. Remove the patties from the skillet and set aside.
- Cook the Aromatics: Reduce heat to medium. In the same skillet, melt the butter. Add the finely chopped onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 additional minute until fragrant.
- Create the Roux: Sprinkle the flour over the onions and garlic, whisking constantly for 1 minute to cook out the raw flour taste and form a roux.
- Add the Broth and Thicken Sauce: Slowly pour in the beef broth in a steady stream while whisking continuously. Bring the mixture to a simmer and cook until it thickens slightly, approximately 2 to 3 minutes.
- Finish the Sauce: Stir in heavy cream, fresh dill, and Dijon mustard. Season with salt and pepper to taste.
- Simmer the Steaks in Sauce: Return the hamburger steaks to the skillet, reduce the heat to low, cover, and simmer for 8 to 10 minutes or until the internal temperature of the steaks reaches 160°F (71°C).
- Serve: Garnish with extra fresh dill and serve the hamburger steaks hot over mashed potatoes, egg noodles, or rice.
Notes
- Use 85/15 or 80/20 ground beef for the juiciest results; leaner blends tend to produce dry patties.
- Do not press down on patties while searing to keep them juicy.
- For a tangier sauce, substitute sour cream or Greek yogurt for heavy cream. Stir in off the heat to avoid curdling.
- Fresh dill is preferred, but you can substitute 1 tsp dried dill if needed.
- The sauce thickens as it cools; add a splash of beef broth when reheating to loosen it.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze steaks and sauce separately for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: hamburger steak, creamy dill sauce, ground beef recipe, one-pan dinner, skillet hamburger steak, pan-seared beef patties
