Hamburger Steak and Gravy {gluten free}
This hamburger steak with mushroom & onion gravy is classic Southern comfort food made gluten-free! Serve it with greens and potatoes for a simple and comforting meal.
Featured Reader Review:
“Easy, fast and absolutely delicious. A winning recipe” – Susan
Why you’ll love this Hamburger Steak and Gravy
Growing up on Long Island, NY, I didn’t grow up with a lot of Southern comfort food, but after moving to Dallas and marrying a Texan, I had a whole new world of comfort food introduced to me! Everything from southern fried cabbage and sausage to southern okra and bacon, and more, and gosh, is it good!
Hamburger steak is another Southern classic that also happens to be incredibly filling and hearty with beef and a thick mushroom gravy. Here’s why you’re going to love it…
- Actually nourishing southern comfort. Comfort food gets a bad reputation for not being a healthy choice, and while much of it is very indulgent, this meal is different. The ground beef adds protein and iron for a filling meal, and the mushroom gravy adds Vitamin D (source)!
- Gluten-free mushroom gravy. Typically, gravy is made with flour as a thickener. This version is made with arrowroot starch for a gluten and grain-free alternative.
What’s the difference between Hamburger Steak and Salisbury Steak?
You may be thinking, “Isn’t this just Salisbury steak? And yes, it’s close! Salsbury steak is usually made with ketchup, french onion soup mix, and breadcrumbs. Hamburger steak is made with regular beef patties and mushroom gravy, making it a simpler dish that’s just as delicious.
Recipe Ingredients
- Ground Beef
- Yellow Onions. Yellow onions add more flavor to the recipe than white onions would.
- Mushrooms. Baby Bella or button mushrooms would both work.
- Beef broth
- Coconut aminos. Coconut aminos is the gluten-free substitute for the Worcestershire sauce in this recipe. It gives it similar umami without being overpowering.
- Apple cider vinegar. The ACV adds a touch of acid to round out the gravy.
- Arrowroot starch. Arrowroot is used in place of corn starch to help thicken the gravy. If you’re keto/low carb, this isn’t necessarily a low carb ingredient but the recipe doesn’t use a lot of it! You can also leave it out and just reduce the sauce for longer.
How to make the Hamburger Steak and Gravy Recipe
- Step one. Form the ground beef into patties and season. Cook the burgers in a pan until cooked through and set aside.
- Step two. Cook the mushrooms and onion.
- Step three. Pour in the beef broth, coconut aminos, and arrowroot starch and thicken.
- Step four. Add the beef patties back into the pan and top with the gravy.
Michelle’s Tips & Tricks
- Don’t be afraid of using a higher-fat beef. If you prefer to use 90/10 ground beef, that’s fine, but higher fat works great for this recipe as well!
- Add cheese. For an extra layer of decadence, add shredded cheese like gruyere or Swiss if desired!
- Adjust the thickness of the gravy as needed. If you like a thinner gravy, you can add a splash of beef broth to thin it out. If you like it thicker, you can simmer for longer or add extra arrowroot starch/
Storage and reheating instructions
Store this recipe in a glass container in the fridge for 3-4 days, then reheat it on the stove. You can also freeze this recipe for 1-2 months.
What to serve with the Hamburger Steak
If you tried this Hamburger Steak and Gravy or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
More Comforting Recipes To Try…
Hamburger Steak
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Ingredients
For the hamburger
- 1 lb ground beef
- 1 tsp sea salt
- ¼ tsp black pepper, omit for AIP
- 1 tbsp avocado oil
For the gravy
- 2 tbsp avocado oil, or you can use the fat from the burgers
- ½ yellow onion, thinly sliced
- 2 cups mushrooms, sliced
- 1 cup beef broth
- 1 tbsp coconut aminos
- 2 tsp mustard, omit for AIP
- 2 tsp apple cider vinegar
- 1 tsp dried thyme
- ½ tsp sea salt
- ¼ tsp black pepper, omit for AIP
- 2 tsp garlic powder
- 2 tsp arrowroot starch
- 1 tbsp chopped parsley, for topping
Instructions
- Season the ground beef with salt and pepper and form into 4-5 burgers.
- Heat the avocado oil over medium heat in a large pan and add the burgers. Cook for 4-5 minutes on each side or until the internal temperature reaches 160-165 F. Set aside, leaving at least 2 tbsp of fat in the pan (adding more if needed).
- Reduce to heat to medium-low. Add the mushrooms and cook in a single layer, undistured for 3-4 minutes or until lightly tender. Add the onion and toss to saute for 5-6 minutes, or until the onion is slighly caramelized.
- Combine the broth, coconut aminos, mustard, apple cider vinegar, arrowroot starch and seasonings in a bowl and stir to combine. Pour the mixture into the pan and reduce the heat, allowing to thicken for 3-4 minutes.
- Once the gravy is thick, add the burgers back to the pan and spoon the gravy over the burgers. Serve topped with chopped parsley!
Notes
This recipe was published in 2019 and updated in 2023. Photos by Modern Food Stories.
I’d give it 10 stars if possible! Amazing! Thank you for making one of my favorite “healthy” and fit for Whole30.
Thanks!!
One of the best recipes in my arsenal. Everyone loves it and so do I!!!!
Thank you so much!!
Sooooo delicious! Seriously I thought AIP was going to be boring, and sad. This recipe was absolutely amazing. I can’t wait to try more!
I made this tonight, but I zhuzhed up the patties a little to make them more Salisbury steak-like by mixing in a finely minced yellow onion, about a third of a cup of cassava flour for two pounds of ground beef, and a hefty amount of ground ganthoda in place of the black pepper to keep it AIP, and holy smokes it was delicious. I’m definitely making this again and again. I served it with pan seared cauliflower, and it was absolutely perfect. Thank you so much for this recipe.
I’m so glad you loved it!!
Made the AIP version, and I happened to make your meatloaf before this and thought “instead of just meat, let’s use that meatloaf recipe” and we were so pleased with the results. I thought I’d miss gravy on AIP, but this is truly great comfort food!
Thank you so much!
My husband says he could eat this every day for dinner… it’s soo good! We typically serve with cauliflower mashed potatoes.
Yum! Thank you so much, Courtney!! 🙂
This was the bomb!! With a side of sweet potatoes with vegan butter! Gonna make this more often!! Thank you for sharing!
Yum! So glad it was a hit!
This recipe was a hit with the whole family! I don’t like mushrooms so I added a bit more onion and it was perfect. We ate it over garlic mashed potatoes made with ghee and coconut milk for a yummy whole30 comfort food meal!
I happened to have the ingredients and made this dish tonight. Easy, fast and absolutely delicious. A winning recipe
Thank you so much, Susan!!
Another winner! Such great flavors. Thank you
Such a great comfort food dinner! Served this with roasted root vegetable mash and asparagus – delicious! And the whole family loved it, too 🙂
Yum! Thank you so much, Rowan!!
A huge Winning recipe for my husband & son! Absolutely delicious thank you!
I made this for dinner tonight, except instead of patties I just crumbled the ground beef. We served it over toast (not Paleo or AIP). It was easy and SUPER delicious! Thank you!
Oh YUM! Love that! So glad you liked it! Thanks so much 🙂