(A humble dinner that somehow feels like a big ol’ hug)
I don’t know about you, but some nights I just want a meal that doesn’t make me think too hard. Nothing wild, nothing trendy—just warm, familiar food that fills the house with that cozy “someone’s cookin’” smell.
These hamburger cream steaks? Oh, honey. They are exactly that.
The first time I made them, I didn’t even mean to. I had some ground beef that needed using, and I was tired and hungry and just sort of threw stuff together—breadcrumbs, onion, cream, the usual suspects. But when I tucked those little patties into a skillet of creamy sauce and took the first bite? My eyes just about rolled back. It was like a Swedish meatball and a diner burger had a baby and wrapped it in a velvet blanket of dill cream.
And that’s what this is. It’s not fancy. But it feels like home.
Why You’ll Keep Making This (Even When You Don’t Feel Like Cooking)
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The sauce. Creamy, herby, lick-the-spoon good.
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Comforting but not heavy. You won’t need a nap after. Probably.
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One pan. That’s it. No sink full of dishes after.
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It feeds the whole crew. Even the picky ones.
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Tastes like you worked hard. (You didn’t.)
What You’ll Need — And What You Can Fudge
Let’s keep it simple, yeah?
For the patties:
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Ground beef – I like 85/15. Juicy but not greasy.
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Breadcrumbs – Plain, seasoned, doesn’t matter.
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Grated onion – Not chopped. Grated. Trust me—it melts right in.
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Heavy cream – Just a splash to soften things up.
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Egg – Binder. The glue. Can’t skip it.
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Salt & pepper – Go big on the seasoning. It matters.
If you’ve got picky eaters, skip the dill later. The sauce is still dreamy without it.
For the sauce:
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Butter – Because of course.
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Onion + garlic – The base. The flavor builders.
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Flour – Thickens it up just enough.
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Chicken broth + cream – Light meets rich. Balance.
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Fresh dill – Optional but lovely. Bright and fresh.
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Want to add mushrooms? Do it. Throw ’em in with the onions. They’ll love it.
Okay, Let’s Cook (You’re Gonna Love How Easy This Is)
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Mix it up.
Grab a big bowl and toss in your beef, breadcrumbs, grated onion, cream, egg, salt, and pepper. Don’t overmix—just enough to get everything friendly. -
Shape & sizzle.
Divide it into four patties. Flatten ‘em to about a half-inch thick. Fry them in a skillet over medium heat—4 to 5 minutes per side should do it. You want some color but not hockey pucks. Pull them out and set them aside. -
Make the sauce.
Same pan, no need to clean it (those brown bits? Flavor). Melt your butter, toss in the diced onion. Cook till soft and golden, maybe 6–7 minutes. Add garlic, just for a breath. -
Thicken it up.
Sprinkle in the flour and stir like you mean it. Cook it for a minute so it doesn’t taste raw. -
Creamy time.
Slowly whisk in the broth, then the cream. Stir until it gets nice and thick—like gravy, but fancier. Add a pinch of salt, pepper, and half the dill. -
Bring it together.
Nestle those patties back in the sauce. Spoon it over them. Let them hang out and simmer for a few minutes so everything gets cozy. -
Top it off.
Sprinkle the rest of the dill on top. Take a deep breath. That smell? Heaven.
Wanna Change Things Up?
You don’t need permission, but here ya go:
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Use turkey instead of beef if that’s what you’ve got.
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Skip the cream and use half-and-half or milk, but you might need more flour to thicken.
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No dill? Try parsley. Or just go herb-less. Still delicious.
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Add Dijon mustard for a little zing.
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Serve with mashed potatoes, egg noodles, rice, or heck—put it on a toasted bun. No rules here.
Leftovers? Oh Yes.
This is one of those rare meals that somehow tastes even better the next day.
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Fridge: 3 days, easy. Airtight container.
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Reheat: Low and slow on the stove with a splash of cream or broth. Microwave works too—just cover it.
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Freezer? Kinda. The patties freeze great. The sauce gets weird, though, so I’d just make it fresh when you reheat.
That’s All, Friend
If you make this, I hope it gives you what it gives me—a few quiet minutes, a warm plate, and a full belly. If your kitchen smells like buttery onions and dinner brings everyone to the table without being called twice? Then you did good. Really good.
If you try it (or make it your own), drop me a note or a comment. Tell me how it went. Did someone lick the plate? (No judgment—been there.) Either way, I hope it becomes one of your “tired but hungry” go-tos too.
Take care of yourself
Hamburger Cream Steaks
Ingredients
- 1.3 pounds ground beef
- 4 tablespoons breadcrumbs
- 1 large onion finely diced or grated
- 2 tablespoons heavy cream
- 1 large egg
- 2 tablespoons unsalted butter
- 1 small onion finely diced
- 1 clove garlic minced
- 2 tablespoons all-purpose flour
- 1/2 cup low-sodium chicken stock
- 1 cup heavy cream
- 2 tablespoons fresh dill chopped, divided
Instructions
- In a large bowl, combine ground beef, breadcrumbs, onion, heavy cream, egg, salt, and pepper. Mix just until combined.
- Divide mixture into four portions. Shape into balls, then flatten into 1/2-inch thick patties.
- Cook patties in a nonstick skillet over medium heat, 4–5 minutes per side until browned and cooked through. Transfer to a plate.
- In the same skillet, melt butter. Add diced onion and cook until golden and soft, about 5–7 minutes. Stir in garlic and cook until fragrant, about 20 seconds.
- Season with salt and pepper. Sprinkle in flour and whisk until smooth. Reduce heat to medium-low and whisk in chicken stock and heavy cream until thickened. Stir in 1 tablespoon dill.
- Nestle cooked hamburger steaks into the sauce. Simmer for 4–5 minutes to reheat and meld flavors. Adjust seasoning if needed.
- Sprinkle with remaining dill before serving. Enjoy warm with mashed potatoes or noodles.
Notes
Nutrition