Hamburger Steaks with Creamy Whiskey Sauce Recipe – Comfort Food Dinner Idea
This hamburger steaks with creamy whiskey sauce recipe is a hearty and flavorful dish. Juicy beef patties are smothered in a rich whiskey cream sauce, making it the perfect comfort food for family dinners, weeknight meals, or Southern-inspired gatherings.
Equipment
- Large mixing bowl
- Cutting board & knife
- Measuring cups & spoons
- Skillet or cast iron pan
- Whisk
- Meat thermometer
Ingredients
- 1 lb ground beef (80/20 blend recommended)
- ½ lb ground sirloin or pork (optional for blend)
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil or butter (for searing)
For Whiskey Cream Sauce:
- 2 tbsp butter
- ½ cup whiskey (bourbon or Irish whiskey preferred)
- 1 cup beef stock
- 1 cup heavy cream (or half-and-half for lighter version)
- 1 tsp fresh thyme or rosemary (optional)
- Salt & pepper to taste
Instructions
- Prepare patties: In a bowl, combine ground beef, onion, garlic, Worcestershire sauce, salt, and pepper. Mix gently and shape into 4 patties.
- Sear patties: Heat oil in skillet. Sear patties 3–4 minutes per side until browned. Remove and set aside.
- Deglaze pan: Add whiskey to skillet, scraping up browned bits. Let alcohol cook off for 1–2 minutes.
- Make sauce: Stir in butter, then add beef stock. Simmer until reduced slightly. Whisk in cream until smooth. Season with salt, pepper, and herbs if desired.
- Return patties: Place seared patties back into skillet. Spoon sauce over them and simmer 5 minutes until cooked through.
- Rest & serve: Remove from heat. Let patties rest for 5 minutes. Serve smothered in whiskey cream sauce with mashed potatoes, rice, or roasted vegetables.
Notes
- Beef choice: Ground chuck provides juiciness; sirloin adds structure. Aim for 80/20 fat ratio.
- Whiskey tip: Use a smooth whiskey for depth without harshness.
- Sauce variation: Add mushrooms for earthiness or chili flakes for spice.
- Storage: Refrigerate up to 3 days; freeze patties separately from sauce for up to 2 months.
- Serving suggestion: Garnish with parsley or chives for freshness and presentation.