Description
Juicy hamburger steaks cooked to perfection and smothered in a rich, creamy whiskey sauce. This comforting dish combines ground beef with shallots and spices, then pan-sears the patties before simmering them in a luxurious sauce made with whiskey, cream, and fresh chives. Perfect for a hearty dinner that’s simple yet elegant.
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 with your hands until just combined to avoid overworking the meat. Divide the 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. These ingredients will enhance the whiskey sauce flavor.
- 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 to the skillet, pressing down each ball with a spatula or burger press until they are roughly ¾ inch (2 cm) thick. Sear each side for about 5 minutes until nicely browned. Remove the patties from the pan and place them on a clean plate.
- Cook aromatics and make roux: Reduce the heat to medium. Add minced garlic and diced shallots to the skillet and sauté for 1 minute until fragrant. Stir in the yellow mustard, salt, black pepper, and flour to create a roux that will thicken the sauce.
- Deglaze and simmer the sauce: Pour in the whiskey to deglaze the pan, scraping up any browned bits with a wooden spoon. Let it simmer for about 3 minutes to reduce slightly and cook off the alcohol.
- Add broth and cream: Pour in the beef broth and bring the mixture to a boil. Add the cream and stir until smooth and combined.
- Simmer steaks in sauce: Return the hamburger steaks to the skillet, spoon the sauce over them, and simmer gently for 5 minutes to allow the flavors to meld and the steaks to finish cooking.
- Finish and serve: Sprinkle the chopped chives and freshly grated black pepper over the steaks and sauce. Serve hot and enjoy your hearty whiskey cream hamburger steaks!
Notes
- Use a cast iron or heavy skillet for best sear and flavor.
- Control the thickness of the patties by pressing evenly to ensure even cooking.
- Whiskey flavor can be adjusted; use a good quality whiskey for best results.
- If you prefer a thicker sauce, simmer it a bit longer or add an extra teaspoon of flour when making the roux.
- Serve with mashed potatoes or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 hamburger steak with sauce (about 1/4 of recipe)
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 130 mg
