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Hamburger in cream sauce

Hamburger alla panna (Hamburger with Cream Sauce)

Total Time30 minutes

Ingredients

For the patties:

  • 500 g 1 lb. ground beef (or 4 beef patties)
  • 1 slice of best-quality bread better if homemade crust removed, cut into cubes, soaked in milk to cover and squeezed dry
  • 1 medium onion or 2 shallots minced and sautéed in butter until soft
  • 100 g grated parmesan cheese
  • 1 egg
  • A handful of chopped parsley
  • A scrape or two of nutmeg
  • Salt and pepper q.b.

For the browning and sauce:

  • Olive oil and/or butter
  • 1 spoonful of flour
  • 1 cup of rich beef broth
  • 2 cups of cream

For finishing the dish:

  • A splash of sherry
  • More chopped parsley

Instructions

  • Mix all the ingredients for the patties in a large bowl and mix them thoroughly with wooden spoon or spatula until smooth and uniform. (If you find the mixture a bit too soft or wet to handle easily, you can add a bit more cheese or bread to stiffen it a bit.) Form the mixture into four round, flat patties. Sauté the patties in a sauté pan in a combination of oil and butter until they are nicely browned on both sides. Remove the patties from the pan.
  • Add a heaping spoonful of flour to the pan and let it cook int the fat for a minute or two. You can let it turn a light brown if you like. Then add the broth, whisking vigorously so it incorporates the flour well. Let the broth come to the simmer; it will thicken up a bit. Then add the cream, mix well, and add back the patties.
  • Let the whole dish simmer for 10-15 minutes, until the sauce has reduced considerably and the patties are done through. A few minutes before serving, add a splash of sherry and some chopped parsley to the sauce.
  • Serve your hamburgers immediately, with the sauce napped on top and some nice crusty bread or a few steamed baby potatoes on the side.