Hamburgers Diane is a budget-friendly version of a gourmet restaurant treat. Steak Diane is a beloved dish served at the finest restaurants, but it can be quite expensive. This is an easy version using ground beef patties with a similar rich mushroom wine sauce. The flavor is gourmet enough to please even the most discriminating palate.
Traditionally, Steak Diane is made at the diner’s table and ends with a flambé finish. It is a showcase for the chef and a delight for the honored recipient. You will be thankful to hear that no flames are required for this version, but Hamburgers Diane misses nothing when it comes to flavor. The ingredients are common, and it is easier to make than you might think.
If you cannot use wine, you may substitute strong beef broth.
Hamburgers Diane Recipe
1-1/2 pounds ground beef (chuck for flavor or sirloin for lower fat)
2-1/2 teaspoons Worcestershire sauce, divided use
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 Tablespoons butter, divided use
1/4 cup finely chopped shallots or sweet onion
4 button mushrooms, chopped
1/4 cup red wine (may substitute strong beef broth)
1 Tablespoon Dijon mustard
1 Tablespoon lemon juice
1/2 cup heavy cream
2 teaspoons chopped chives for garnish
Gently combine ground beef, 1 teaspoon of the Worcestershire sauce, salt, and pepper. Form into 4 patties, each 1-inch thick.
Add remaining 1 tablespoon of butter to the same skillet along with shallots and mushrooms. Saute until most of the liquid has evaporated and vegetables are soft. Carefully add red wine and stir often, scraping up browned bits, for 2 minutes until reduced. Stir in Dijon mustard, lemon juice, remaining 1-1/2 teaspoons Worcestershire sauce, and cream. Cook an additional 2 minutes. Taste and adjust salt and pepper, if need be.
Return beef patties, with any accumulated juices, to the sauce, turning to coat. Heat until warmed through, sprinkle with chives, and serve with pan sauce. Make it even more decadent with a side of Loaded Creamed Potatoes and Peas or perfect Mashed Potatoes as a side dish.
Yield: 4 servings