How To Make Hamburger Steak in Creamy Dill Sauce

Steak patty with a creamy dill sauce. really tasty, quick to prepare, and finished in 30 minutes. Savory ground beef patties cooked in a delicious dill cream sauce after being grilled till golden brown. Serve with mashed potatoes for the ideal easy-to-make but filling supper that will delight all diners. It is the epitome of comfort food!

Hamburger Steak

Grated onion, breadcrumbs, and ground beef are combined to make the hamburger steaks. The ground beef is formed into patties, which are then seared until the outside is golden brown and the inside is still moist. Next, let them gently cook in the rich, creamy pan sauce enhanced with aromatic dill. This combination is fantastic! Ideal when accompanied by a side dish like crusty bread, orzo, or mashed potatoes.

This is one of those meals that will satisfy even the most discriminating palate. It’s really tasty and really simple to make. The steaks maintain their form despite being juicy and tender. This filling dish is usually a hit with the family and is very quick to prepare.

Hamburger Steak

How to make hamburger steaks

First, we put all of the steak ingredients in a dish and quickly stir everything together with our hands to make sure everything is well incorporated. The shorter the mixing time, the more juicy the steaks will be, so be careful not to overmix. Next, scoop out equal pieces of the meat mixture and roll them into balls. Once more, use gentleness when forming the balls; the cooked meat will get harder the more firmly they are pressed. In the end, we flatten the balls into patties using a spatula or the palm of your hand.

Not to mention, avoid overcooking the patties. To make the pan sauce, we put them to a hot skillet, sear them until a well-browned outer layer forms, and then remove them from the skillet. When the creamy dill sauce is done, we put the patties back in the skillet and simmer them in the sauce for a few minutes, just long enough to reheat them without drying them out.

Hamburger Steak

Ingredients, Tips & Substitutions

Hamburger Steaks

  • Ground Beef: Although it is not extremely oily, lean ground beef is flavorful. Ground turkey, pig, or chicken can also be used.
  • Because breadcrumbs contain the meat’s fluids inside the patties during cooking, they keep the steaks from drying out.
  • Onion: Grated fresh, as finicky diners are less likely to notice raw onion in meals and you don’t want raw onion lumps in your patties.
  • Use black pepper and salt for seasoning.
  • Cream: To provide hydration.
  • Egg: To bond the meat, spice, and breadcrumbs.
Hamburger Steak

Creamy Dill Sauce

  • Fresh Dill: Avoid using dried dill in place of fresh dill since the tastes won’t match.
  • Cream: You may use unsweetened coconut cream, soy cream, heavy cream, or a lighter variant such as 20% fat.
  • Garlic and onions make an unmatched taste basis.
  • Chicken Broth: By deglazing the pan, we may extract the tasty pieces from the bottom and utilize them to enhance the taste of the sauce. Additionally, veggie broth works well.
  • Use black pepper and salt for seasoning.
  • To sear the hamburger steaks, use butter and oil. If you were to use simply oil, the tastes would never be the same since butter would burn on its own.
  • To thicken the sauce, add flour.

Recipe Notes

  • Accompany with buttered baby potatoes, rice, egg noodles, mashed cauliflower, orzo, and some crusty bread.
  • To the sauce, add the finely sliced carrots. This may be completed at the stage where the pan is filled with onion and garlic.
  • Serve with vegetables such as pickled cucumbers, coleslaw, steaming green beans, broccoli, or cucumber salad.
  • You can combine the hamburger steak combination up to eight hours before using it.
  • Prepare ahead of time: This dish may be prepared up to the point where the hamburger steaks are returned to the skillet. When the steaks are ready to serve, cook them until they are well heated and no longer have a raw center.
  • For a maximum of three days, leftovers should be kept chilled in an airtight container.
  • This meal freezes well for up to three months when stored in an airtight container. Thaw in the refrigerator overnight, then reheat in a skillet. Pour in a little cream to thin the sauce.
Hamburger Steak

Try These Next


Hamburger Steaks

  • 1.3 pounds/600 g ground beef
  • 4 tbsp breadcumbs
  • 1 medium yellow onion, grated
  • 1 tsp each: salt, black pepper
  • 2 tbsp heavy cream
  • 1 egg

Creamy Dill Sauce

  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp each: salt, black pepper
  • 2 tbsp all-purpose flour
  • ½ cup/120 ml low sodium chicken broth
  • 1 cup/240 ml heavy cream
  • 2 tbsp chopped dill, more for serving


  • Prepare the hamburger steaks first. Grate the onion and place it in a big basin. Add the egg, milk, salt, pepper, breadcrumbs, and ground beef. Using your hands, stir just until incorporated. Form each of the four pieces of the meat mixture into a ball. Using a spatula or your palm, press the balls down until they are ½ inch (2 cm) thick. Put away.
  • Mince the garlic, finely cut the onion, and chop the dill.
  • Heat the butter and oil in a large nonstick pan over medium heat. Cook the hamburger steaks for 4–5 minutes on each side. Spoon onto a sanitized platter.
  • Add the onion and garlic, lower the heat, and simmer for approximately two minutes, or until fragrant. Mix in the flour, salt, and pepper until well combined. Add the broth and boil for two minutes, using a wooden spoon to scrape off the brown pieces from the skillet’s bottom.
  • Add the milk and dill, bring to a boil, and simmer the sauce for one to two minutes, or until it begins to thicken. Once the hamburger steaks are fully cooked and no longer have a raw center, return them to the pan and simmer for 5 to 6 minutes. Add some chopped dill and freshly grated black pepper for garnish. Present!

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