Homestyle Gluten Free Salisbury Steak (2024)

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.)

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

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.

Can you use other types of ground meat?

You can use any ground meat you like. I also love this recipe with ground bison, which is lower fat, and ground pork.

What is the difference between hamburgers and Salisbury steak burgers?

The main difference between hamburgers and Salisbury steak is the seasoning you mix into the meat.

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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  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.

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  On a cutting board, finely dice your onion.

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  Add the ground beef and all burger ingredients to a large mixing bowl. Mix well so the ingredients are incorporated through the ground meat.

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  Shape the burgers and use your finger to press divots in the burger. These will help your burgers remain flat as they cook.

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  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.

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  While the burgers are cooking, heat the oil in a pan. Add the onions and cook for 1-2 minutes over medium-low heat.

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  Add the mushrooms and cook them for 5 minutes until they release their water and soften.

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  In a small bowl, add the potato starch, tamari/Worcestershire, milk, brown sugar, and ketchup. Mash into a paste.

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  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.

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  Add the cooked burgers and serve hot.

1. You can use any ground meat. I have also made this with ground bison and ground pork.
2. If you want less onion flavor, you can substitute the onion for sliced leeks.
3. Most Worcestershire sauces are gluten free, but it is very important to read labels. You can also use Tamari.
4. Serve this over my creamy Mashed Potatoes with Cream Cheese.
5. 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.