This drool-worthy Gluten Free Salisbury Steak recipe is pure comfort food. The Salisbury steak is smothered in savory mushroom gravy and best served over mashed potatoes. Make it in under 30 minutes.
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What is Salisbury steak? In simple terms, this is a seasoned hamburger smothered in mushroom gravy…but adding delicious flavors to the ground beef adds a depth of flavor. Salisbury steak is made with inexpensive ground beef and low-cost ingredients, making it a budget-friendly meal.
Salisbury steak is a delicious and satisfying meal combining ground beef with simple seasonings and ingredients. The rich gluten free gravy enhances the flavors and adds a savory touch to the meat.
It is incredible and freezes well so that you can enjoy it anytime! If you are looking for easy dinner recipes, I have many great gluten free dinner recipes to try!
Another great, easy, delicious recipe! I cook my burgers on my George Foreman grill then proceed with the recipe. Yum!!!”
ella, blog comment
Allergen Information:
This recipe is gluten free, soy-free, and nut free. There is also a dairy-free option. (See the substitution section for directions.)
If you love comfort food, you will also want to try my Gluten Free Swedish Meatballs recipe or my Gluten Free Meatloaf!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Ground Beef – I used low-fat ground beef.
- Gluten Free Panko or Bread Crumbs – Use store-bought or make this homemade Gluten Free Bread Crumbs recipe.
- Onion – Yellow or Vidalia Onion. Dice the onion into small pieces.
- Egg – Use size large.
- Milk or non-dairy milk – Not pictured, but use low-fat or whole milk.
- Worcestershire Sauce or Tamari – Most Worcestershire is gluten free, but always read the label. Tamari, coconut aminos, or gluten free soy sauce are good substitutes.
- Ketchup
- Dijon Mustard
- Beef Broth – I used low-sodium beef broth, but either works well.
- Potato Starch – Corn starch and tapioca starch also work well.
- Mushrooms – Cremini or button mushrooms
Substitutions:
- Make it dairy-free by substituting So Delicious heavy cream or coconut cream instead of the heavy cream.
- Swap the button mushrooms for something more exotic, like maitake or shiitake mushrooms.
- For a more subtle onion flavor, swap leeks for the onions.
If you love comfort food, you may also love this one-pot Gluten Free Cheeseburger Pasta or this Gluten Free Smothered Pork Chop recipe.
This recipe is perfect to make as a Gluten Free Freezer Meal. This way, you can have ready-made meals in your freezer anytime!
Tips For Success
1. Be sure to cook your hamburgers thoroughly. I always look for an internal temperature between 160-165º F. You can check the temperature with this inexpensive digital meat thermometer.
2. Do not overwash your mushrooms, or they will get soggy. For best results, quickly wash the mushrooms to remove the dirt.
Cooking Techniques:
There are four easy ways to cook the hamburgers. I cooked mine on the grill, but you can cook them in a pan on the stove, bake the burgers in the oven, or cook them in the air fryer.
For the best results, cook the gravy and finish the recipe in a large pan on the stovetop.
Step-By-Step Photos and Directions:
Step 1: Add the ground beef, diced onion, gluten free bread crumbs, egg, sauces, and seasonings to a large bowl.
Step 2: Use a large fork to mix it well. You want the seasonings to mix in so the flavor is in every bite.
Step 3: Form your burgers into patties. I recommend poking “dimples” into the raw hamburger patties so they cook flat and do not bulge in the middle during the cooking process.
Step 4: Cook your patties until they are fully cooked. I recommend cooking them to medium rare or medium. I grilled my burgers so you can see the grill lines on the patties.
Step 5: Heat the oil in a large pan. Add the onions and cook over medium heat for one minute. Add the sliced mushrooms and cook until the mushrooms release their water.
Step 6: I recommend making a slurry paste to smooth the mushroom sauce. I don’t like lumps in gravy, and this trick always works. Add the potato starch, ketchup, tamari, and Dijon mustard to a medium-sized bowl. Use a spoon to mash it into a paste.
Step 7: Add the beef broth. Whisk until smooth and all the paste is mixed into the broth.
First, a huge apology for this blurry photo. My iPhone camera has been acting up a bit, and I didn’t realize this photo didn’t turn out clearly. I like to show you photos of every step, so I am including this photo.
Step 8: Add the broth slurry to the pan with the cooked mushrooms and onions. Mix well and cook it on medium-low heat until it bubbles.
Step 9: Add the cooked burgers and stir to cover them in the gravy. Serve hot over mashed potatoes or rice.
Suggestions: Serve on the Side
Serve with these delicious side dishes.
- Serve the gluten free Salisbury steak over my Cream Cheese Mashed Potatoes. The creaminess of the potatoes tastes incredible with the gravy.
- Italian Roasted Green Beans
- Roasted Fava Beans
You will also want to try this Gluten Free Chicken Fried Steak recipe. It also has a nice thick gravy.
Frequently Asked Questions:
You can use any ground meat you like. I also love this recipe with ground bison, which is lower fat, and ground pork.
The main difference between hamburgers and Salisbury steak is the seasoning you mix into the meat.
More Gluten Free Dinner Recipes:
- Gluten Free Hamburger Helper
- Ground Turkey Stuffed Peppers
- Gluten Free Mac and Cheese
- Gluten Free Sloppy Joes
- Easy, No Bake Shepherd’s Pie
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Easy Gluten Free Salisbury Steak
Ingredients
Burgers:
- 1 pound lean ground beef * see note
- ½ cup gluten free bread crumbs * see note
- ⅓ cup onion finely diced
- 2 tablespoons worcestershire or tamari
- 3 tablespoons ketchup
- 1 large egg
- ¼ teaspoon salt
Gravy:
- 8 ounces mushrooms sliced
- 1 ½ cups beef broth low sodium or regular
- ½ cup milk
- 2 teaspoons Worcestershire or tamari
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- 1 tablespoon cooking oil
- 2 tablespoons potato starch
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Instructions
- Choose your method of cooking the burgers. I grilled my burgers, but you can also cook them in a pan on the stove, bake them, or air fry them.
- On a cutting board, finely dice your onion.
- Add the ground beef and all burger ingredients to a large mixing bowl. Mix well so the ingredients are incorporated through the ground meat.
- Shape the burgers and use your finger to press divots in the burger. These will help your burgers remain flat as they cook.
- Preheat the grill, pan, air fryer, or the tool you like to cook your burgers. Cook the burgers until they have an internal temperature of 160-165º F.
- While the burgers are cooking, heat the oil in a pan. Add the onions and cook for 1-2 minutes over medium-low heat.
- Add the mushrooms and cook them for 5 minutes until they release their water and soften.
- In a small bowl, add the potato starch, tamari/Worcestershire, milk, brown sugar, and ketchup. Mash into a paste.
- Add the beef broth and whisk until it is smooth. Pour the mixture into the pan with the onions and mushrooms. Cook on medium-low and bring to a gentle boil. Turn the heat down to low. Simmer for 5 minutes.
- Add the cooked burgers and serve hot.
Notes
- You can use any ground meat. I have also made this with ground bison and ground pork.
- If you want less onion flavor, you can substitute the onion for sliced leeks.
- Most Worcestershire sauces are gluten free, but it is very important to read labels. You can also use Tamari.
- Serve this over my creamy Mashed Potatoes with Cream Cheese.
- Store any leftovers in an airtight container in the refrigerator. They will keep fresh for up to 3 days. You can also freeze the leftovers.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
The onions for this recipe *are* confusing!! They are listed in the ingredients for the burgers. The instructions say to chop them and then add the burger and other ingredients to the bowl – implying that they should go in the burgers. Which is where I put them. The world won’t end, but even after reading the other notes about there not being onions in the ingredient list for the gravy, I didn’t realize that the onions *don’t* go in the meatballs. (or maybe there’s supposed to be onions in both the meatballs *and* the gravy?) Soooo … if you’re reading reviews – you *can* put onions in the meatballs (many are made like that), but I think the onions for the gravy are actually listed with the burgers.
Hi Kathleen, I will try to make the directions more clear. I appreciate your feedback.
I want to try this tonight. but 1) where other than Amazon can I buy potato starch and is it necessary/are there substitutes? and 2) there’s a note of caution about using flour other than what you tested…but I don’t even see flour in the recipe???
Hi Paula, you should be fine with store-bought potato starch. Most stores around here carry Bob’s Red Mill Potato Starch, which has a GF on it.
Where does the milk go???
Hi Fridae, Add it to the ketchup and broth.
Another great, easy, delicious recipe! I cook my burgers on my George Foreman grill then proceed with the recipe. Yum!!!
What a yummy way to prepare the burgers!! Thank you for sharing, it is a great tip.
My boys loved these and it was so easy to make – the gravy is so flavorful and makes the dish in my opinion. I’m sure this will be on repeat.
I am so glad everyone loved the recipe, Anne. My son is also a huge fan of the gravy.
When following the recipe, the directions for the gravy say to saute the onions, but there are no onions in the ingredient list. No worries, I just chopped up a quarter of an onion and added it.
Next time I make this, I am going to leave the brown sugar out of the gravy. I prefer savory to sweet. My suggestion is to leave out the brown sugar, taste it and see if you think it needs it. I wish I had done that. Thanks for the recipe, this is the only recipe of yours I have tried so far that I didn’t give 5 stars.
Hi Cindy, did you go to the recipe card? The onions are listed there. Thank you!!
The onions are not listed under the gravy ingredients. Onions must be an ingredient in the gravy, though, as step 6 begins with sauteing onions. I followed Cindy’s tip and it worked out great. Thank you!
Hi Ross, the onions cook in the pan, then into the gravy as everything is added to the onions. I hope this helps.