Hamburger Diane
Elevate your burger night with "Hamburger Diane," a luxurious twist on classic comfort food featuring juicy ground beef patties smothered in a rich, velvety sauce. This recipe blends the deep umami of sautéed cremini mushrooms with the aromatic sweetness of shallots and garlic, enhanced by a splash of brandy and the tang of Dijon mustard. Finished with a creamy, buttery finish and a hint of Worcestershire sauce, the dish is both elegant and approachable. Perfect for weeknights or special occasions, this hearty meal comes together in just 35 minutes and pairs beautifully with mashed potatoes, rice, or crusty bread to soak up the luscious sauce. With bold flavors and simple preparation, "Hamburger Diane" is guaranteed to impress.
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 small shallots, finely minced
- 2 cloves garlic, minced
- 6 oz cremini mushrooms, thinly sliced
- 3 tbsp brandy or cognac
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 0.25 cup heavy cream
- 2 tbsp fresh parsley, chopped
Instructions
In a large bowl, combine the ground beef with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Mix gently with your hands and shape into 4 equal patties, about 1/2-inch thick.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the patties for 3-4 minutes per side, or until browned and cooked to your desired doneness (aim for an internal temperature of 160°F for well-done). Remove the patties from the skillet and set aside on a plate, loosely covered with foil to keep warm.
In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once melted, add the minced shallots and garlic. Sauté for 1-2 minutes until fragrant and slightly softened.
Add the sliced cremini mushrooms to the skillet, along with the remaining 1 tablespoon of olive oil. Sauté for 5-6 minutes until the mushrooms are browned and tender.
Carefully pour in the brandy, tilting the pan slightly to allow it to ignite if you're comfortable (or just allow it to simmer for 1-2 minutes to let the alcohol evaporate). Stir well.
Mix in the Dijon mustard, Worcestershire sauce, heavy cream, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Simmer the sauce for 2-3 minutes until it thickens slightly.
Return the cooked hamburger patties to the skillet, spooning the sauce over them to heat through for about 1-2 minutes.
Sprinkle the chopped fresh parsley over the top and serve immediately with mashed potatoes, rice, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.9 g | 199% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 423 mg | 141% | |
| Sodium | 3069 mg | 133% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.5 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 108 mg | 8% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1976 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
