Ground Beef Patties with Cheese Sauce

Baked hamburger patties drenched in a silky Dijon cheese sauce, finished with a melted slice of cheese and a tomato crown. Think of it as a bunless burger dinner upgraded with a proper French mother-sauce treatment.

The patties bake rather than fry, which keeps the kitchen cleaner and lets them cook evenly all the way through without that rubbery exterior pan-frying sometimes produces. Beaten eggs work as the binder in the beef mixture, so the patties hold together without crumbling but still taste like beef instead of meatloaf.

The sauce is a classic béchamel promoted to Mornay territory: melted butter and flour cooked briefly, then milk whisked in and thickened over high heat before cheddar, Dijon mustard and chopped tomato go in. The mustard sharpens the cheese and the fresh tomato brightens what would otherwise be a heavy plate.

Kitchen Tips

• Don’t overwork the beef mixture. Mix just until combined or the patties turn tough and dense.
• Whisk constantly when adding milk to the roux. Even a short pause gives flour time to clump.
• Grate the cheese fresh from a block. Pre-shredded cheese won’t melt as smoothly.
• Return patties to the oven only long enough to melt the cheese slice and warm the tomato, about 3 to 5 minutes. Longer and the beef dries out.

Variations

• Swap cheddar for Gruyère or Swiss for a classic Mornay sauce.
• Serve over buttered egg noodles or mashed potatoes to catch every drop of sauce.
• Add a pinch of cayenne or a dash of Worcestershire to the sauce for depth.