Hamburger Sauce is pretty much a simple minced beef sauce and can be whipped up in as little as 15 minutes. When you are running out of time or simply need a quick sauce to satisfy your hunger. Most of the ingredients should be in your pantry and is a cost effective recipe.
Hamburger Sauce Ingredients
Minced Beef: Minced beef is the best for this recipe and i would pick 70% lean meat with 30% fat. You can pick whichever you want. Mix it up, then go half beef and half pork.
Milk: Hear me out for this one, you are free to use skim milk, but I have found that the sauce will taste more watery and will split easier. I went with full milk for the taste and also creaminess of the sauce.
Corn: Simple sweet corn from the can is sufficient, but drain the liquid from it.
Mustard: My preferred choice is Dijon Mustard, since it adds a nice tanginess and slight spice to the sauce. You can use yellow mustard, but the sauce we taste slightly sweeter.
Onion: Yellow or white onions should be used for the hamburger sauce. Do not go for red onions, because they will turn purple grey over time and that will not be appetizing in a white sauce.
Carrot: Go big or go home with the carrot. I find it adds a nice little color and sweetness to the sauce and you can talk your children into eating the “hamburger” sauce with some vegetables in it.
PrintHamburger Sauce
A simple minced beef sauce with lots of veggies, that can be eaten with rice, pasta or even potatoes.
- Prep Time: 5 minutes
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 8 portions 1x
Ingredients
- 1 kg minced beef
- 1 liter full fat milk
- 1 can sweet corn
- 1 big yellow onion
- 1 big carrot
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
- 5 tablespoon cornstarch
- 2 tablespoon vegetable oil
Instructions
- Prep your vegetables: Peel and dice your onion. Peel and cut your carrot in half and cut them into 3cm (1 inch) slices.
- In a pan heat your oil add you onions and carrots. Cook then until onions become translucent. Pour them out into a boil for later.
- Add little oil and fry your minced beef until there is no pink usually around 5-8 minutes. Add back your onions and carrots.
- Add the drained corn, salt and pepper. Give it a good stir and pour your milk. Reduce the heat to avoid separating the milk from it’s proteins.
- Once the milk is warm add your mustard and stir until dissolved. Cook until carrots are fork tender.
- In a separate bowl prepare your slushy for the sauce. Add corn starch and 2-3 tablespoon of cold water. (Don’t use hot water or else it will cause the slushy to be firm)
- Pour slushy into sauce and cook till thickened. Serve with rice, potatoes or pasta.
Notes
The sauce can become to thick, if cooked too long. Simply add some milk to the sauce to loosen the sauce. Remember to taste your sauce again, because it can mess with the seasoning.
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