Hamburger Cream Steaks with Dill Cream Sauce Recipe

If you’re craving a comforting, homey dish that feels like a warm hug, this Hamburger Cream Steaks with Dill Cream Sauce Recipe is an absolute winner. It’s one of those recipes I turn to when I want something simple but special, a meal that combines juicy, flavorful hamburger steaks with a silky, aromatic cream sauce that has a fresh dill twist. Trust me, it hits the spot when you need a little extra coziness at the dinner table.

What makes this Hamburger Cream Steaks with Dill Cream Sauce Recipe truly stand out is how effortlessly it balances rich creaminess with bright herb flavors. Whether you’re cooking for a busy weeknight family dinner or a casual weekend gathering, it comes together quickly and feels like a little celebration on a plate. Plus, the leftovers reheat beautifully—though let’s be honest, I hardly ever have any left!

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Ingredients & Why They Work

Every ingredient in this Hamburger Cream Steaks with Dill Cream Sauce Recipe has a role, creating layers of flavor and texture without complicating the cooking. I always recommend using fresh dill if you can get it—its brightness is the crown jewel of the sauce.

• Ground Beef: Using 80/20 beef gives a nice fat content to keep the patties juicy without being greasy.
• Breadcrumbs: They absorb moisture and help the steaks hold their shape while keeping them tender.
• Onion: Finely diced or grated for maximum flavor and moisture in both the patties and sauce.
• Heavy Cream: Adds richness and smoothness to both the patties and the sauce for that velvety texture.
• Egg: Acts as a binder so the patties don’t fall apart during cooking.
• Butter: The base of the cream sauce that softens onions and adds depth, making every flavor pop.
• Garlic: A gentle punch to lift the sauce’s richness without overpowering the dill.
• All-Purpose Flour: Thickens the sauce to coat the patties perfectly without feeling gluey.
• Chicken Stock: Adds savory depth to the sauce, balancing the cream’s richness.
• Fresh Dill: The star herb that brightens the cream sauce and contrasts beautifully with the meat.
• Kosher Salt and Black Pepper: Essential for seasoning at every step to maximize flavor.

Tweak to Your Taste

I like to make this Hamburger Cream Steaks with Dill Cream Sauce Recipe my own by playing around with a few ingredients depending on the season or what’s on hand. Feel free to get creative—you really can’t go wrong.

• Variation: Sometimes I swap out fresh dill for fresh parsley or tarragon when dill isn’t available; it changes the flavor but still feels fresh and herby.
• Dietary: For a lighter version, try substituting half-and-half for heavy cream, though the sauce won’t be as rich and silky.
• Spice it up: Add a pinch of smoked paprika or cayenne pepper to the patties for a subtle kick that makes dinner more exciting.

Step-by-Step: How I Make Hamburger Cream Steaks with Dill Cream Sauce Recipe

Step 1: Mixing and Shaping the Patties

Start by combining the ground beef, breadcrumbs, finely diced onion, heavy cream, egg, salt, and pepper in a large bowl. Don’t overwork the meat—mix gently until combined to avoid tough patties. Divide the mixture into four portions, then shape each into a ball and flatten them about half an inch thick. I find shaping them evenly helps them cook uniformly.

Step 2: Cooking the Hamburger Steaks

Heat a nonstick skillet over medium heat and cook the patties for 4 to 5 minutes on each side, until they’re nicely browned and cooked through. Resist the temptation to move them around too much; letting them get a good sear adds loads of flavor. Once done, transfer them to a clean plate—don’t clean the pan yet, the fond (those tasty browned bits) are what we’ll build our sauce on!

Step 3: Making the Cream Dill Sauce

In the same pan, melt the butter over medium heat. Add finely diced onion and cook it gently for about 5 to 7 minutes until it’s golden and soft—this slow cooking develops a sweet flavor that’s key for the sauce. Stir in minced garlic and cook just until fragrant, around 20 seconds, careful not to burn it. Add flour and whisk constantly to form a roux, cooking out the raw flour taste. Then slowly whisk in the chicken stock, followed by the heavy cream, stirring until the sauce thickens to a luscious consistency. Stir in one tablespoon of chopped dill and season with salt and pepper.

Step 4: Simmering and Serving

Gently nestle the cooked hamburger steaks into the cream sauce, letting them simmer together for 4 to 5 minutes so the flavors meld. Give the sauce a final taste and adjust seasoning with salt, pepper, and the remaining dill for a fresh pop of flavor. Serve right away with your favorite sides for a meal that feels both comforting and a little special.

How to Serve Hamburger Cream Steaks with Dill Cream Sauce Recipe

Garnishes

I love to finish this dish with a sprinkle of extra fresh dill and a little cracked black pepper right before serving. Sometimes I add a few thin slices of fresh cucumber on the side for a crunchy, refreshing contrast—it’s a neat little trick to balance out the creamy sauce. A wedge of lemon on the plate can brighten things up if you want some extra zing at the table.

Side Dishes

This recipe pairs beautifully with buttery mashed potatoes or creamy polenta—the sauce soaks up wonderfully. Roasted or steamed green beans, sautéed mushrooms, or a crisp garden salad add freshness and texture. On casual days, I’ve even served these cream steaks over buttered egg noodles for a quick, satisfying meal.

Creative Ways to Present

For special occasions, I’ve plated these hamburger cream steaks by stacking the patties over a bed of wilted spinach inside a shallow pasta bowl, then ladled the dill cream sauce over the top. Adding a drizzle of chili oil or a sprinkle of toasted pine nuts elevates the dish visually and flavor-wise. I also like setting up a buffet-style spread, letting guests spoon sauce and dill over their plates, which makes it feel interactive and fun.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for up to 3 days. I usually store the patties and sauce together to keep that luscious texture, but if I’m planning to eat them later in the week, I store sauce and patties separately to avoid sogginess. Just reheat gently on the stove.

Freezing

I’ve frozen both steamed patties and the sauce separately to keep textures intact. When freezing, freeze the patties on a sheet pan first, then transfer to a freezer bag to prevent sticking. The sauce can be frozen in small containers. Both freeze well for up to two months.

Reheating

To reheat, gently warm the sauce over low heat, stirring to avoid curdling, and then add in the patties to heat through. Microwave works in a pinch but can toughen the beef or separate the sauce if overheated—low stove heat is your friend here.

FAQs

Final Thoughts

This Hamburger Cream Steaks with Dill Cream Sauce Recipe has earned a special place in my rotation because it’s exactly that—simple comfort elevated with fresh herbs and creamy goodness. It’s the kind of meal that leaves you feeling satisfied but not weighed down, and it comes together faster than you’d expect for something so cozy. I hope you give it a try soon and end up loving it as much as I do—it’s like a little taste of home in every bite.

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