Dill Hamburger Steaks

This beef patty dish turns ordinary ground meat into an impressive dinner that'll make your family think you slaved away in the kitchen. The burgers stay super moist while the creamy herb sauce turns basic ingredients into something amazing that even the fussiest kids gobble up.

I stumbled on this meal during a super busy time when I needed something fast but good enough for surprise visitors. Now it's the dinner my family asks for most, especially when it's cold outside and we want something warm and filling.

What You'll Need

• Ground beef: Go for 80/20 fat ratio to get super juicy patties that won't get dry when cooked
• Breadcrumbs: These hold everything together but keep the meat soft
• Grated onion: Adds wetness and flavor without chunks that might turn kids off
• Heavy cream: Mixed into both meat and sauce for amazing richness
• Fresh dill: Adds bright, fresh flavors that balance out the heaviness perfectly
• Chicken broth: Makes the sauce taste deep but lets the dill really come through
• All purpose flour: Gets the sauce just thick enough to stick to your patties
• Butter and olive oil: Working together they stop burning while making both meat and sauce taste better

Cooking Guide

Mix your meat:

Put the grated onion with beef, breadcrumbs, salt, pepper, cream and egg in a big bowl. Mix with your hands but don't squish too much or you'll end up with tough burgers.

Shape your burgers:

Split the mix into four equal chunks and roll into balls. Push down with your hand to make patties about ¾ inch thick. Make a little dent in the middle so they don't puff up when cooking.

Get your flavors ready:

Chop up the onion and garlic while your meat sits. This gives the flavors time to mix in the patties and makes them easier to cook without falling apart.

Cook the meat:

Heat up oil and butter in a big non-stick pan until it shimmers. Cook the patties for 4-5 minutes on each side until they're nice and brown. This browning makes amazing flavors that will make your sauce taste great.

Start your sauce:

After taking the patties out, throw garlic and onion in the same pan and cook until soft and clear. These soak up all the tasty bits left from the beef, which is what makes your sauce so good.

Thicken it up:

Sprinkle flour on the veggies and keep stirring for about a minute. This gets rid of that raw flour taste while setting up your sauce to get thick. Watch it closely so it doesn't burn.

Make it saucy:

Pour in broth while scraping all those brown bits off the bottom, then add cream and dill. Let it bubble until it starts getting thicker, looking for a sauce that sticks to your spoon but still pours easily.

Finish it off:

Put the patties back in the sauce, pouring the liquid over them as they finish cooking. This keeps the beef juicy while soaking up all that yummy sauce flavor. The patties should hit 160°F inside to be safe.

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The real trick to this dish is using grated instead of chopped onion in the meat. My grandma showed me this trick ages ago, saying that grating gets more onion juice out that keeps the meat juicy while cooking. The first time I made these for my husband, he said they beat any restaurant version he'd ever had.

Prep Ahead Ideas

You can get both the meat and sauce stuff ready separately up to a day before. Shape your patties, put them on parchment paper, wrap with plastic and stick in the fridge. For the sauce stuff, chop everything up and keep in sealed containers. When you're ready to cook, you'll cut your working time in half.

What To Serve With It

Mashed potatoes are the usual choice for soaking up all that awesome sauce, but this works just as well with buttery egg noodles, plain rice, or a chunk of crusty bread. For veggies, try roasted asparagus, green beans, or just a simple salad with dressing to cut through the richness of the cream.

Fixing Problems

If your sauce looks too runny after adding the cream, just let it bubble a bit longer until it gets as thick as you want. If it's too thick, add a splash more broth or cream while stirring all the time. Just remember the sauce will get a little thicker as it cools down.

Change It Up

This dish works great with different twists based on what you like. Try swapping the dill for fresh thyme or rosemary for a totally different taste. Mushrooms make a great addition to the sauce if you cook them with the onions. For more tang, add a teaspoon of Dijon mustard or a splash of white wine to your sauce.

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Frequently Asked Questions

→ Can I swap fresh dill with dried?

Absolutely, dried dill works too. Just start with about one-third the amount and adjust it as you taste.

→ What fat percentage in ground beef is best?

Ground beef with a fat ratio of 80/20 gives the juiciest, most flavorful results.

→ Can I make the sauce in advance?

Sure, prep the sauce ahead of time and pop it in the fridge for up to three days. Just reheat gently when you're ready.

→ What sides go well with this dish?

Mashed potatoes are perfect, but rice, steamed greens, or crusty bread also pair nicely.

→ Can I freeze these patties?

Definitely! Freeze uncooked patties on a tray, then move them to a bag once solid. Let them thaw before cooking.

→ How do I get the sauce to thicken right?

Cook the flour for a minute before adding the broth. Let it simmer until it thickens to your liking.