Description
Delicious and hearty Hamburger Steaks smothered in a rich and creamy whiskey sauce, combining seared ground beef patties with a flavorful sauce made from whiskey, cream, mustard, and fresh herbs. Perfect for a comforting dinner that’s easy to prepare and full of robust flavors.
Ingredients
Units
Scale
Hamburger Steaks
- 1.8 pounds ground beef
- 4 tbsp breadcrumbs
- 1 tsp salt
- 1 tsp coarsely ground black pepper
- 1 egg
- 1 shallot - grated
Whiskey Cream Sauce
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 shallots - diced
- 2 garlic cloves - minced
- 1 tbsp yellow mustard
- 1/2 tsp salt
- 1 tsp coarsely ground black pepper
- 1 tbsp all-purpose flour
- 1/2 cup whiskey
- 1/2 cup beef broth
- 1 cup cream 20% fat (cooking cream) or heavy cream
- 2 tbsp chopped chives
Instructions
- Prepare the Hamburger Mixture: In a large bowl, combine the ground beef with the egg, breadcrumbs, salt, pepper, and grated shallot. Mix gently using your hands until just combined to avoid overworking the meat. Divide the mixture into 4 equal portions and roll each into a ball. Set aside.
- Prep the Aromatics: Dice the shallots, mince the garlic cloves, and chop the chives finely to prepare for the sauce.
- Sear the Hamburger Steaks: Heat olive oil and unsalted butter in a large thick-bottomed or cast-iron skillet over medium-high heat. Place the beef balls in the skillet and press each down with a spatula or burger press to about ¾ inch (2 cm) thickness. Sear each side for 5 minutes until a golden-brown crust forms. Remove the steaks from the skillet and place on a clean plate.
- Cook the Aromatics: Reduce the heat to medium. Add the minced garlic and diced shallots to the skillet and sauté for about 1 minute until fragrant and softened.
- Create the Sauce Base: Stir in yellow mustard, salt, pepper, and all-purpose flour with the aromatic mix. Cook briefly to remove raw flour taste, stirring constantly.
- Deglaze and Simmer: Pour in the whiskey to deglaze the skillet, scraping up any browned bits from the bottom with a wooden spoon. Allow the mixture to simmer for 3 minutes to reduce slightly.
- Add Broth and Cream: Stir in the beef broth and bring the sauce to a boil. Then add the cream, stirring until the sauce is well combined and smooth.
- Simmer the Steaks in Sauce: Return the hamburger steaks to the skillet, spooning sauce over them. Let everything simmer together for 5 minutes, allowing the steaks to finish cooking and absorb the flavors.
- Finish and Serve: Sprinkle chopped chives and freshly grated black pepper over the steaks. Serve hot and enjoy the creamy, flavorful dish.
Notes
- Use a cast iron or thick-bottomed skillet for the best sear and sauce development.
- Be careful not to overmix the beef mixture to keep the steaks tender.
- Whiskey adds a distinct flavor; use a good quality whiskey for best results.
- You can substitute cooking cream with heavy cream for a richer sauce.
- Serve with mashed potatoes, steamed vegetables, or crusty bread to soak up the sauce.
Nutrition
- Serving Size: 1 hamburger steak with sauce
- Calories: 480
- Sugar: 2g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg
