Hamburger Steak in Creamy Dill Sauce

If you’re anything like me, you’ve probably found yourself standing in front of the fridge on a Wednesday night, wondering what you can make with that lonely pack of ground beef that doesn’t involve spaghetti or tacos again. Enter this Hamburger Steak in Creamy Dill Sauce — a comforting, slightly elevated twist on a classic that somehow manages to be hearty and refreshing at the same time.

This is one of those meals that feels like it should take an hour, but comes together in just about 35 minutes. The creamy dill sauce brings a gentle tanginess that balances the richness of the seared beef patties, while the addition of mustard gives it just enough zip. And let’s not forget the dill — it’s the unsung hero here. Fresh dill adds a bright, herby note that cuts through the creaminess in the best way possible.

I first made this dish when I was craving Swedish meatballs but didn’t have the energy to roll 30 of them. I wanted something quicker and simpler, but still packed with flavor. What I ended up with was this skillet hamburger steak situation that totally hit the spot — especially when spooned over a pile of creamy mashed potatoes or buttery egg noodles. And yes, it reheats like a dream, making leftovers something to actually look forward to.

Let’s dive into the magic behind this delicious skillet meal.

Ingredients You’ll Need

For the Hamburger Patties:

• 1 pound ground beef

• ¼ cup finely chopped yellow onion

• 1 large egg

• ¼ cup plain breadcrumbs

• 1 tablespoon Worcestershire sauce

• ½ teaspoon garlic powder

• Salt and freshly ground black pepper, to taste

For the Creamy Dill Sauce:

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 1 clove garlic, minced

• 1 cup low-sodium beef broth

• ½ cup heavy cream

• 1 tablespoon Dijon mustard

• 1 tablespoon finely chopped fresh dill (or 1 teaspoon dried dill)

• Salt and pepper, to taste

STEP 1: Mix and Shape the Patties

In a medium mixing bowl, combine the ground beef, finely chopped onion, egg, breadcrumbs, Worcestershire sauce, garlic powder, and a good pinch of salt and pepper. Mix it all together with your hands or a fork — just enough to bring everything together. Be careful not to overmix; this keeps the patties tender and juicy instead of tough.

Divide the mixture into four equal parts and shape each into a thick, oval-shaped patty about ¾ inch thick. They don’t have to be perfect — just try to make them roughly the same size so they cook evenly.

STEP 2: Sear the Patties

Grab a large skillet (cast iron works great here) and heat the olive oil and butter over medium-high heat. Once the butter is melted and foamy, place the patties in the skillet. Let them sear without moving for about four minutes on each side, or until they’re nicely browned and cooked to your preferred doneness. I like mine with a bit of pink in the center for extra juiciness, but if you prefer them well-done, go a bit longer.

Once they’re cooked, transfer the patties to a plate and cover them loosely with foil to keep warm. Don’t wipe out the skillet — we want those flavorful browned bits for the sauce.

STEP 3: Start the Sauce Base

Lower the heat to medium and toss the minced garlic into the pan. Stir it around for about 30 seconds, just until it becomes fragrant (don’t let it burn). Pour in the beef broth and use a wooden spoon to scrape up all those browned bits from the bottom — this is where a ton of flavor lives.

Let the broth simmer for a minute or two before moving on to the next step.

Alright, now that we’ve got those golden, juicy hamburger patties resting and our pan full of delicious, beefy goodness, it’s time to build the sauce — the real star of the show. If you’re new to making pan sauces, don’t stress. This creamy dill version comes together in just a few minutes and uses simple pantry staples. The flavors are bright and rich at the same time — comforting without being heavy.

And here’s a bonus: this is a one-pan recipe from start to finish, which means fewer dishes and more time to enjoy your evening. Whether you’re making this for a cozy family dinner or doubling it for guests, the ease and flavor of this recipe make it one you’ll want to keep in rotation.

Let’s finish up this amazing dish.

STEP 4: Build the Creamy Dill Sauce

Now that your broth is gently simmering, it’s time to stir in the remaining flavor boosters: heavy cream and Dijon mustard. Pour in ½ cup of heavy cream and 1 tablespoon of Dijon mustard, then whisk everything together until the sauce is smooth and just beginning to thicken — about 3 to 4 minutes.

The cream gives the sauce a velvety texture, while the mustard adds a bit of zing that plays beautifully with the dill. At this point, stir in 1 tablespoon of freshly chopped dill (or 1 teaspoon dried, if that’s what you have). Give it a taste and adjust the seasoning with salt and freshly ground pepper as needed.

If you’re using dried dill, I recommend adding it a little earlier in the cooking process — say, right after the cream and mustard — to give it a bit more time to rehydrate and infuse the sauce.

STEP 5: Bring It All Together

Now it’s time to reunite the patties with the sauce. Gently return the cooked hamburger steaks to the skillet, nestling them into the sauce and spooning some over the tops. Let everything simmer together for another minute or two — just enough to warm the patties through and let the flavors meld.

This last step makes all the difference. You want that dill-infused cream to seep into the patties and coat every bite.

Tips for Success

• Don’t overmix your beef mixture when forming the patties. It’s tempting to go at it like meatloaf, but a gentle hand keeps the texture tender and juicy.

• Use fresh dill if you can. It really lifts the sauce with a fresh, slightly citrusy flavor. Dried works too, but fresh adds something special.

• Deglaze with the beef broth thoroughly. Those brown bits at the bottom of the skillet? That’s where the deep, savory flavor lives, and you want it all in the sauce.

• Let your patties rest while making the sauce. This helps them retain their juices and makes sure they don’t dry out when added back into the pan.

Serving Suggestions

Now that your hamburger steak is bathed in that dreamy sauce, it’s time to plate it up. Here are a few of my favorite pairings:

• Mashed potatoes – The creamy dill sauce practically begs to be drizzled over a fluffy scoop of potatoes.

• Buttered egg noodles – The wide noodles catch all the sauce and give every bite a rich, satisfying feel.

• Steamed rice or cauliflower rice – If you’re going low-carb or gluten-free, this is a great option that still soaks up all the good stuff.

• Roasted green beans or steamed broccoli – For a bit of freshness to balance the richness of the dish.

Make-Ahead and Storage Tips

Got leftovers? You’re in luck. This dish holds up incredibly well.

• Storage: Store leftover patties and sauce in an airtight container in the refrigerator for up to 3 days.

• Reheating: Gently reheat on the stovetop over medium-low heat, adding a splash of broth or cream to loosen the sauce if needed.

• Freezing: The patties can be frozen (without the sauce) for up to 2 months. Just thaw overnight in the fridge and reheat before serving with freshly made sauce.