There’s something comforting about Hamburger Steaks in Creamy Dill Sauce—it fills the kitchen with nutty toasted notes and a glossy sauce that clings to tender patties. After testing this recipe three times, I learned that pulsing the onion in my food processor yields a silkier texture and prevents watery patties. During one trial, I tapped the mixture gently to let excess moisture drain, which sharpened the beef flavor. In under 40 minutes you’ll have a homey dinner that held up beautifully when reheated for lunches, making it a weekday lifesaver.
Why You’ll Love Hamburger Steaks in Creamy Dill Sauce
- Rich, savory patties with golden edges and a glossy, herb-studded sauce.
- A balanced blend of tangy sour cream and fresh dill for brightness.
- Comforting aroma with gentle sizzling in every step.
- Classic European-inspired dish that’s easy to customize.
A Little Background
When I first attempted Hamburger Steaks in Creamy Dill Sauce late last winter, I savored the way the sauce bubbled softly around the edges of each patty. This dish has roots in Scandinavian “biff med dillsås,” often served in cozy homes. Over multiple attempts, I adjusted the spice level and discovered that resting the patties before cooking helps them stay tender rather than shrinking too much.
Key Ingredients for Hamburger Steaks in Creamy Dill Sauce
- Ground beef (1 lb): Provides savory depth—choose 80/20 for juiciness, or swap half pork for richer flavor.
- Breadcrumbs & egg (⅓ cup + 1): Binder that keeps patties tender; use panko or gluten-free crumbs if needed.
- Butter & flour (2 Tbsp each): Forms a silky roux; clarified butter helps if you want extra nutty notes.
- Beef broth (2 cups): Lends meaty aroma—feel free to use chicken broth for a lighter sauce.
- Sour cream & Dijon mustard (½ cup + 1 Tbsp): Adds tang and richness; plain Greek yogurt can substitute sour cream.
- Fresh dill (2 Tbsp): Bright herbal lift—reduce to 2 tsp if using dried dill.
How to Make Hamburger Steaks in Creamy Dill Sauce
- In a bowl, combine beef, egg, breadcrumbs, finely chopped onion, garlic, Worcestershire, salt and pepper. Mix gently until the mixture feels moist and cohesive, about 2 minutes.
- Shape into four even patties and let rest 10 minutes at room temperature.
- Heat 2 Tbsp oil in a skillet over medium heat until it shimmers. Add patties and cook 4–5 minutes per side, until golden brown edges form and internal temperature reaches 160 °F.
- Remove patties to a plate and tent with foil. In the same pan, melt butter over medium heat, then whisk in flour and cook 1 minute until it bubbles gently.
- Slowly whisk in beef broth, scraping up browned bits. Bring to a simmer and let thicken, about 3 minutes.
- Stir in sour cream and mustard, cook 2 minutes more until sauce coats the back of a spoon. Add dill, season with salt and pepper, return patties to the sauce, and simmer 2 minutes.
Pro Tips & Troubleshooting
- Tested tip: Pulse your onion finely to avoid releasing too much water into the patties.
- If sauce is too thin, whisk in another ½ Tbsp flour; if too thick, stir in a splash of broth.
- For a smoky twist, add ½ tsp smoked paprika to the meat mixture.
- Doubling the recipe? Brown in batches to avoid crowding the pan and steaming the steaks.
Storage & Make-Ahead Guide
Allow the dish to cool for no more than 2 hours before refrigerating. Store in an airtight container for up to 3 days. For longer storage, freeze for up to 2 months—note: I found the sauce slightly separates after thawing, so whisk vigorously when reheating. Reheat gently over low heat to 165 °F, stirring occasionally to maintain a smooth texture. Always wash utensils and surfaces after handling raw beef to prevent cross-contamination.
Serving Suggestions
Serve over creamy mashed potatoes or buttered egg noodles. Add steamed green beans or a crisp fennel salad to balance the rich sauce. A sprinkle of extra fresh dill and a lemon wedge on the side brightens each bite.
Frequently Asked Questions
- How do I make the sauce thicker for Hamburger Steaks in Creamy Dill Sauce? Whisk in an extra ½ Tbsp flour into the melted butter, cook 1 minute before adding broth.
- Can I use ground turkey instead of beef? Yes, ground turkey works—add 1 Tbsp olive oil to the meat mix for added moisture.
- What’s the best way to reheat leftover hamburger steaks? Warm gently on low heat with a splash of broth, stirring until the sauce is smooth and heated through.
- How far ahead can I prepare the patties? Mix and shape up to one day ahead; keep covered in the refrigerator and bring to room temperature before cooking.
- Can I freeze Hamburger Steaks in Creamy Dill Sauce? Yes. Cool completely, freeze in sealed containers for up to 2 months, and thaw overnight in the fridge.
- What sides pair well with this dish? Mashed potatoes, egg noodles, roasted root vegetables, or a bright cucumber-dill salad are all excellent choices.
Final Thoughts
Hamburger Steaks in Creamy Dill Sauce has become my go-to for cozy weeknight dinners. I love how the sauce clings to each tender bite, and leftovers brighten my midday meals. Give it a try, tweak it with your favorite herbs, and let me know how your version turns out!
More Recipes You’ll Love
- Ground Beef Stroganoff – creamy sauce and tender beef for a comforting twist
- Mashed Potatoes – perfect vehicle for soaking up rich dill sauce
- Cheesy Garlic Bread – crispy, buttery side ideal for mopping up sauce
- Pepper Steak – savory beef strips with peppers in a flavorful sauce
Hamburger Steaks in Creamy Dill Sauce
Ingredients
Meat Mixture
- 1 lb ground beef
- 0.33 cup dried breadcrumbs
- 1 egg beaten
- 1 medium onion finely diced
- 1 clove garlic minced
- 1 tsp Worcestershire sauce
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 2 Tbsp vegetable oil for frying
Creamy Dill Sauce
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 2 cups beef broth
- 0.5 cup sour cream
- 1 Tbsp Dijon mustard
- 2 Tbsp fresh dill chopped
- salt & pepper to taste
Instructions
Meat Mixture
- In a bowl, mix ground beef, breadcrumbs, beaten egg, diced onion, minced garlic, Worcestershire sauce, salt, and pepper until just combined.1 lb ground beef, 0.33 cup dried breadcrumbs, 1 egg, 1 medium onion, 1 clove garlic, 1 tsp Worcestershire sauce, 0.5 tsp kosher salt
- Shape mixture into four patties and let rest at room temperature for 10 minutes before cooking.
Cooking Patties
- Heat vegetable oil in a skillet over medium heat until shimmering. Add patties and cook 4–5 minutes per side, until golden edges and internal temperature reaches 160°F. Transfer to plate and tent with foil.
Creamy Dill Sauce
- In the same skillet, melt butter over medium heat. Whisk in flour and cook 1 minute, stirring constantly until bubbling.
- Gradually whisk in beef broth, scraping up browned bits. Bring to a simmer and cook 3 minutes until sauce thickens.
- Stir in sour cream and Dijon mustard; cook 2 more minutes until smooth. Add chopped dill, season with salt & pepper.
- Return patties to the sauce and simmer 2 more minutes to heat through.