Hamburger Steak in Creamy Dill Sauce

There’s just something about a skillet full of sizzling hamburger steaks that takes me straight back to my childhood kitchen. It’s the kind of recipe that brings everyone to the table—quick to make, full of flavor, and totally satisfying. But when you top those juicy patties with a creamy dill sauce that’s silky, rich, and just the right amount of tangy? Oh, now we’re talking next-level comfort food.

Hamburger Steak in Creamy Dill Sauce isn’t just another meat-and-potatoes meal—it’s a fresh take on a beloved classic. Think juicy ground beef patties, browned to perfection, then smothered in a velvety cream sauce with Dijon mustard and fresh dill that makes everything feel a little more special. Whether you’re whipping this up for a cozy weeknight dinner or treating yourself to a no-fuss weekend meal, it hits all the right notes.

I first made this on a chilly evening when I didn’t feel like heading to the store but still wanted something warm and hearty. I had all the basics on hand—ground beef, onions, some pantry staples—and that lonely bunch of dill in the fridge just waiting to be used. That one little herb turned the whole dish into something completely crave-worthy.

Now it’s become one of those recipes I keep in rotation, especially when I want something easy but still a little elevated. Let’s dive into how you can make this comforting dish at home. I’ll walk you through every step so it turns out just right, even on your first try.

this recipe

Ingredients You’ll Need

For the hamburger steaks:

• 1 lb ground beef

• 1 small onion, finely chopped

• 1 garlic clove, minced

• 1 egg

• ¼ cup breadcrumbs

• 1 tbsp Worcestershire sauce

• Salt and black pepper to taste

• 1 tbsp oil or butter for cooking

For the creamy dill sauce:

• 2 tbsp butter

• 1 tbsp flour

• 1 cup beef broth

• ½ cup heavy cream or sour cream

• 1 tbsp Dijon mustard

• 1 to 2 tbsp chopped fresh dill (or 1 tsp dried dill)

• Salt and pepper to taste

STEP 1: Mix and Form the Patties

Start by grabbing a large mixing bowl. Add in the ground beef, finely chopped onion, minced garlic, egg, breadcrumbs, Worcestershire sauce, and a good pinch of salt and pepper. Now here’s a tip: don’t overmix. Just use your hands or a fork to gently combine everything until it holds together. Overworking the meat can make your patties dense and tough.

Once it’s all mixed, divide the meat into four equal portions and shape them into round, flat patties. I usually aim for something just under an inch thick—thick enough to stay juicy, but not so thick that they take forever to cook through.

STEP 2: Sear the Patties to Lock in Flavor

Heat a tablespoon of oil or butter in a large skillet over medium heat. When the pan is hot, add the patties and cook for about 4 to 5 minutes per side. You’re looking for a nice golden-brown crust on both sides and for the patties to be fully cooked through. If you’re not sure, a quick check with a meat thermometer should show at least 160°F in the center.

Once they’re done, transfer the patties to a plate and tent them loosely with foil to keep warm. Don’t clean the skillet—you’ll want all those browned bits and drippings for the sauce (that’s where the flavor lives!).

STEP 3: Start the Creamy Dill Sauce

In that same skillet, add your 2 tablespoons of butter and let it melt. Then sprinkle in the flour and whisk it constantly to create a smooth roux. Let it cook for about 1 to 2 minutes to get rid of the raw flour taste. The mixture should bubble gently and turn a light golden color.

Next, slowly pour in the beef broth while whisking to keep the sauce smooth. This step is all about building that base for your creamy dill sauce. Once the broth is in, let it simmer for a few minutes until it starts to thicken just a bit. You’re going for a light gravy consistency at this point.

Now that your hamburger patties are perfectly seared and the sauce base is simmering, it’s time to build that luscious creamy dill sauce and finish off this comforting dish. This is the part where the whole kitchen starts to smell amazing, and you know dinner is going to be something special. Let’s dive back in.

STEP 4: Finish the Sauce with Cream, Mustard & Dill

With your broth mixture gently simmering and slightly thickened, it’s time to stir in the ingredients that make this sauce shine.

Add ½ cup of heavy cream (or sour cream, if you prefer a little extra tang), followed by 1 tablespoon of Dijon mustard. The Dijon adds a subtle depth and just a touch of brightness to the sauce—don’t skip it, even if you’re not typically a mustard fan. It doesn’t taste like mustard once it’s blended in; it just enhances everything else.

Now stir in 1 to 2 tablespoons of chopped fresh dill, or use 1 teaspoon of dried dill if that’s what you’ve got on hand. I personally love the fresh version for its vibrant, herbaceous flavor, but dried dill works great in a pinch. Stir everything together and let it cook for a few minutes more, until the sauce is smooth, creamy, and slightly thickened.

Taste and adjust with salt and pepper as needed. You want it well-seasoned but not overpowering—the dill should still shine through.

STEP 5: Return the Patties to the Sauce

Gently place your cooked hamburger steaks back into the skillet, nestling them into the creamy sauce. Spoon a bit of the sauce over each patty so they’re nice and coated.

Let everything simmer together for about 2 to 3 minutes. This gives the flavors a chance to meld and helps the patties soak up just a little of that saucey goodness. If your sauce thickens too much while simmering, just add a splash of broth or water to loosen it up again.

Tips for Serving and Variations

This dish is already delicious as-is, but here are a few ideas to help you switch things up or elevate the presentation:

• Serve with mashed potatoes, buttered egg noodles, or rice. These sides soak up the sauce beautifully, making every bite flavorful and filling.

• Roasted vegetables or steamed green beans make a perfect side, especially if you want to add some freshness to your plate.

• Make it ahead: The patties and sauce can be made earlier in the day and gently reheated on the stovetop before serving. Just keep the sauce on low heat to prevent curdling if you used sour cream.

• Lighten it up: Use lean ground beef or even ground turkey, and swap the heavy cream for half-and-half or Greek yogurt (just add the yogurt off the heat to avoid curdling).

• Add mushrooms: Sauté sliced mushrooms after removing the patties, then continue making the sauce in the same pan. They’ll add an earthy richness that complements the dill and beef beautifully.

Make It Your Own

What I love most about this recipe is how flexible it is. You can dress it up for a dinner party or keep it simple for a busy weeknight. Once you’ve got the basic method down—sear the patties, make a quick pan sauce—you can start playing with flavors and ingredients.

Try adding a splash of white wine when making the sauce for a more sophisticated edge, or even a squeeze of lemon juice at the end to brighten things up. And don’t worry if your sauce isn’t perfectly smooth—homemade meals are meant to be a little rustic.