1. Prep the Beef Mixture Grate the onion directly into a large mixing bowl. Add the ground beef, breadcrumbs, salt, pepper, heavy cream, and egg to the same bowl. Using clean hands, gently mix everything together just until the ingredients are evenly combined and no dry pockets of breadcrumbs remain. Be careful not to overwork the mixture here — mixing it for too long compacts the meat and squeezes out moisture, leaving you with drier, tougher steaks instead of juicy ones.

2. Shape the Patties Divide the beef mixture into 4 equal portions. Gently roll each portion between your palms into a loose ball, taking care not to pack the meat too tightly — the more compressed the mixture, the tougher your cooked steaks will end up. Once shaped into balls, flatten each one using either the palm of your hand or the flat side of a spatula, pressing down evenly until each patty measures about ¾ inch (2 cm) thick. Set the shaped patties aside on a plate while you prep the aromatics.

3. Prep Your Aromatics Finely dice the second onion (the one going into the sauce, separate from the grated onion already mixed into the patties). Mince the garlic cloves, and roughly chop the fresh dill, setting both aside within easy reach of your stovetop — the sauce comes together quickly once you start cooking, so having everything prepped in advance makes the process much smoother.

4. Sear the Hamburger Steaks Place a large nonstick skillet over medium heat and add the olive oil and butter together. Once the butter has melted and the fat is shimmering, carefully add the shaped hamburger steaks to the skillet, making sure not to overcrowd the pan. Cook the patties for 4 to 5 minutes per side, without moving them too much, until a deep golden-brown crust develops on both sides. Once seared, transfer the patties to a clean plate and set them aside — they don’t need to be fully cooked through yet, since they’ll finish cooking later in the sauce.

5. Build the Sauce Base In the same skillet (don’t wipe it out — those browned bits left behind are packed with flavor), add the diced onion and minced garlic. Reduce the heat to low and cook, stirring occasionally, for about 2 minutes, until the onion softens and the mixture turns fragrant. Sprinkle in the salt, pepper, and flour, stirring continuously until the flour is fully incorporated and no dry streaks remain, coating the onion and garlic evenly.

6. Deglaze the Skillet Pour the chicken broth into the skillet, stirring as you go. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan from searing the steaks — this step, called deglazing, pulls all that concentrated flavor up into your sauce. Let the mixture simmer gently for about 2 minutes, allowing it to reduce slightly and thicken just a bit.

7. Add the Cream and Dill Pour in the heavy cream and add the chopped dill, stirring to combine. Increase the heat slightly to bring the sauce to a boil, then immediately reduce it back down to a simmer. Let the sauce simmer for 1 to 2 minutes, until it visibly starts to thicken and coats the back of a spoon.

8. Finish Cooking the Steaks in the Sauce Return the seared hamburger steaks to the skillet, nestling them into the creamy dill sauce. Simmer for 5 to 6 minutes, spooning the sauce over the tops of the patties occasionally, until the steaks are heated all the way through and no longer raw in the center, while still staying tender and juicy.

9. Garnish and Serve Once the steaks are fully cooked, finish the dish with an extra sprinkle of chopped fresh dill and a few cracks of freshly ground black pepper over the top. Serve immediately, spooning plenty of the creamy dill sauce over each steak, alongside mashed potatoes or your favorite side to soak up every last bit of sauce.