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.
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. It is a great budget-friendly recipe and can feed a crowd.
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!
Why This Recipe Is Great:
- Flavorful and comforting: 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.
- Budget-friendly. Salisbury steak is made with inexpensive ground beef and low-cost ingredients, making it a budget-friendly meal.
- Easy to make: Salisbury steak is easy to prepare, making it a great recipe for home cooks of all skill levels.
- Comfort food: Salisbury steak has been a classic dish for many years. It is often associated with comforting, home-cooked meals.
This recipe is gluten free, soy-free, and nut free. There is also a dairy-free option. (See the substitution section for directions.)
- 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.
- Dijon Mustard
- Garlic Powder
- 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
- 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.
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 Sucess:
- 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.
- Do not overwash your mushrooms, or they will get soggy. For best results, quickly wash the mushrooms to remove the dirt.
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.
Recipe Step-By-Step 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.
You will also want to try this Gluten Free Chicken Fried Steak recipe. It also has a nice thick gravy.
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
Easy Gluten Free Salisbury Steak
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- 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
- 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
- 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, 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.
- 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.
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.
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.
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