Description
Savor these juicy Hamburger Steaks paired with a rich and creamy Whiskey Sauce, perfect for a comforting dinner. Ground beef patties are seared to perfection and simmered in a flavorful sauce made with whiskey, cream, and a touch of mustard for a hearty and indulgent meal.
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 Meat Mixture: In a large bowl, combine the ground beef with egg, breadcrumbs, salt, pepper, and grated shallot. Mix gently with your hands until just combined to avoid compacting the meat. Divide this mixture into 4 equal portions and shape each into a ball. Set aside.
- Prepare Aromatics: Dice the shallots, mince the garlic cloves, and chop the chives, preparing them for the sauce.
- Sear the Hamburger Steaks: Heat olive oil and butter in a large thick-bottomed or cast iron skillet over medium-high heat. Add the beef balls and press each down with a spatula or burger press to about ¾ inch (2 cm) thickness. Sear for 5 minutes on each side until nicely browned. Remove the steaks from the skillet and place on a clean plate.
- Start the Sauce Base: Reduce heat to medium, add the minced garlic and diced shallots to the skillet and cook for 1 minute until fragrant. Stir in the yellow mustard, salt, pepper, and flour, cooking to form a roux that will thicken the sauce.
- Deglaze the Skillet: Pour in the whiskey to deglaze, simmering for 3 minutes while stirring and scraping up the browned bits from the bottom of the pan to incorporate all flavors.
- Make the Cream Sauce: Add the beef broth and bring the mixture to a boil, then reduce heat. Stir in the cream until the sauce is smooth and combined.
- Simmer the Steaks in Sauce: Return the hamburger steaks to the skillet. Spoon sauce over each steak and simmer gently for 5 minutes, allowing the flavors to meld and the steaks to finish cooking.
- Finish and Serve: Garnish with freshly chopped chives and a crack of freshly grated black pepper. Serve the hamburger steaks topped generously with the creamy whiskey sauce for a rich and satisfying meal.
Notes
- Use ground beef with some fat content (80/20) for juicier steaks.
- If you don’t have whiskey, a splash of brandy or bourbon can be used.
- Cooking cream (20% fat) or heavy cream can be interchangeable for creaminess.
- Pressing the meat balls gently ensures even thickness and thorough cooking.
- Use a cast iron or thick-bottomed skillet for better heat retention and searing.
- Ensure to scrape the pan well when deglazing to capture all flavors.
- Adjust seasoning with salt and pepper to taste at the end if necessary.
Nutrition
- Serving Size: 1 hamburger steak with sauce
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 140 mg
