Combine grated onion, ground beef, breadcrumbs, salt, pepper, heavy cream, and egg in a mixing bowl. Gently mix until just combined, then divide the mixture into 4 portions. Shape each portion into a ball, then flatten to about ¾ inch thick.

Heat olive oil and butter in a skillet over medium heat. Sear the patties for 4-5 minutes on each side until they’re golden brown. Once cooked, transfer them to a plate and set aside.

In the same skillet, add minced garlic and diced onion. Cook until the garlic is fragrant, about 2 minutes. Then, add salt, pepper, and flour; stir to combine for about 1 minute.

Pour in the low sodium chicken broth, scraping the skillet to release delicious browned bits. Let it simmer for 2 minutes, stirring occasionally to combine flavors.

Add the heavy cream and fresh dill to the skillet. Bring the mixture to a boil, then reduce the heat and let it simmer until the sauce thickens, about 1-2 minutes. Return the seared patties to the skillet, simmering for an additional 5-6 minutes to heat through.