
This beef patty dish turns basic ground meat into a fancy dinner that'll make your family think you slaved away all day. The burgers stay super moist while the creamy herb sauce turns everyday stuff into something special that wins over even my fussiest kids.
I stumbled on this meal during a super busy time when I needed something fast but good enough for surprise visitors. Now it's the dinner my family asks for most, mainly when it's cold outside and we want something warm and filling.
What You'll Need
- Ground beef: Pick 80/20 fat ratio for the moistest patties that'll stay juicy while cooking
- Breadcrumbs: They hold the patties together and keep them soft
- Grated onion: Adds wetness and taste without chunks that might turn kids off
- Heavy cream: Mixed into both meat and sauce for amazing richness
- Fresh dill: Gives bright, fresh notes that balance the richness perfectly
- Chicken broth: Adds layers of flavor while letting the dill really come through
- All purpose flour: Makes the sauce just thick enough to stick to the patties
- Butter and olive oil: This mix stops burning and adds taste to patties and sauce
Making It Step By Step
- Mix your meat:
- Toss grated onion with beef, breadcrumbs, salt, pepper, cream and egg in a big bowl. Mix with your hands until barely combined, but don't squeeze too much or you'll end up with tough patties.
- Shape your patties:
- Split the mix into four equal parts and roll into balls. Push down with your hand to make patties about ¾ inch thick. Make a small dent in the middle to keep them from puffing up when cooking.
- Get your flavors ready:
- Chop the onion and garlic while letting the patties sit. This gives the meat time to blend flavors and makes the patties easier to handle when cooking.
- Cook the meat:
- Heat up oil and butter in a big non-stick pan over medium heat until it shimmers. Cook the patties for 4-5 minutes on each side until they're nice and brown. This browning creates amazing flavors that'll make your sauce taste better.
- Start your sauce:
- After taking out the patties, throw garlic and onion in the same pan and cook until they smell good and look clear. They soak up all the tasty bits from the beef, which makes an amazing sauce base.
- Thicken it up:
- Add flour to the pan and stir non-stop for about a minute. This gets rid of the raw flour taste and starts thickening your sauce. Watch it carefully so it doesn't burn.
- Make it saucy:
- Pour in broth while scraping the brown stuff off the bottom, then add cream and dill. Let it bubble until it starts getting thicker, looking for a sauce that sticks to a spoon but still pours.
- Finish it off:
- Put the patties back in the sauce, spooning the liquid over them as they finish cooking. This keeps the beef juicy while soaking up all those yummy sauce flavors. The patties should reach 160°F inside to be safe.

The real trick in this dish is using grated instead of chopped onion in the meat mixture. My grandma showed me this trick ages ago, saying that grating gets more onion juice out which keeps the meat juicy during cooking. The first time I made these for my husband, he said they were better than any he'd had at restaurants.
Prep Ahead Ideas
You can get both the meat and sauce stuff ready up to a day before cooking. Shape your patties, put them on a paper-lined plate, wrap with plastic and stick them in the fridge. You can also chop all your sauce ingredients and keep them in sealed containers. When you're ready to cook, you'll cut your hands-on time in half.
What To Serve With It
While mashed potatoes work great for soaking up all that amazing sauce, this dish also tastes awesome with buttered noodles, plain rice, or some crusty bread. For veggies, try some roasted asparagus, green beans, or just a simple salad with dressing to balance out the rich creamy sauce.
Fixing Common Problems
If your sauce looks too runny after adding the cream, just let it bubble a bit longer until it gets as thick as you want. If it's too thick, add a splash more broth or cream while stirring like crazy. Just remember that the sauce will get a little thicker as it cools down.
Change It Up
This dish is super flexible if you want to try different things. You can swap the dill for fresh thyme or rosemary for a totally different taste. Mushrooms taste great in the sauce too – just cook them with the onions. For a zingier version, add a teaspoon of Dijon mustard or a splash of white wine to your sauce.

Frequently Asked Questions
- → Is dried dill okay if fresh isn’t available?
Definitely! Swap fresh dill for dried by using a third of the amount written in the recipe and adjust to your liking.
- → What fat percentage is best for the beef?
An 80/20 beef blend works well, giving you juicy and flavorful patties.
- → Can the sauce be prepped ahead?
Yes! Prepare it up to 3 days in advance, refrigerate, and reheat gently before serving.
- → What side dishes go well with this?
Mashed potatoes are great, but rice, steamed greens, or crusty bread also work wonderfully.
- → Can I freeze these patties before cooking?
Sure! Lay uncooked patties on a tray to freeze, then store in a freezer-safe bag. Thaw before you cook.
- → How can I keep the sauce from being runny?
Cook the flour until it’s lightly golden before adding broth, then simmer till the sauce is smooth and thickened.