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Now that we’re full on into snowy winter weather, I am craving all the comfort foods. This one is a regular on our rotation. We’ve got satisfying meaty burger patties, drowning in a rich mushroom and caramelized onion gravy. I love serving them over some creamy mashed potatoes with a simple side like buttery steamed peas. The kind of meal that warms you right to the bone! This meal usually comes together in a snap because I almost always have extra homemade burger patties on hand in the freezer ready to go – if not I will definitely make a double batch of patties so I can freeze half for a quick and easy meal next time. You can use them for a delicious burger night or in this recipe interchangeably!

Let’s talk ingredients. There are a few easy swaps made in this recipe to make it gluten and dairy free. In our burgers, we use quick oats instead of bread crumbs. They work perfectly and I’ve never noticed a difference in taste. Worcestershire sauce is a key ingredient in both our patties and our sauce. You have to be careful as many brands are not gluten free. In the ingredient list, look for a variety that uses distilled vinegar, not malt vinegar, as malt vinegar is derived from barley and contains gluten. The French’s brand uses distilled vinegar, making it the perfect gluten free alternative! Soy sauce also contains gluten, so I always use coconut aminos instead. Coconut aminos are also soy free and contain beneficial amino acids that are actually good for you! For other gluten free alternatives you can also use liquid aminos or tamari.

Now for those perfect creamy mashed potatoes. I used to think these were impossible to make dairy free. I tried them with different kinds of nut milks and never liked the result. However, since trying them with my new favourite Cashew Cream, I have finally found a winner! My dairy sensitive son does not react to butter so I make my mashed potatoes with a good dollop of butter, a generous splash of cashew cream, and some nutritional yeast and garlic powder for flavour. They are fantastic! Coconut cream (from the can) is also a great dairy free alternative. My absolute favourite cooking method is in the Instant Pot, it’s revolutionary! You just set it and forget it – no boiling over, you don’t even have to drain them after, and once you mash them, the Instant Pot will keep them warm as long as you need. Pure magic!! Click here for the recipe (it’s in my Shepherd’s Pie post). One tip while mashing your potatoes: be careful not to over whip your potatoes or the starch will become gummy leaving you with an unpleasant texture. I always use my favourite hand masher from Ikea and it works perfectly (this is also my secret weapon for the perfect texture when making guacamole!).

You could also serve your Salisbury Steak over some gluten free pasta noodles, rice, polenta, or cauliflower mash (low carb option). I like to serve mine with a simple steamed green vegetable like peas or green beans to cut through the richness of the rest of the dish. Some of my kids aren’t the fondest of onions and mushrooms, so when I dish theirs up, I’ll go heavier on the sauce with just a couple mushrooms and onions in the mix. They’re happy to eat them as long as there’s only a few on their plate. My oldest, who used to vehemently oppose mushrooms now professes to love them! I think these small exposures help adjust their palette to eventually enjoy these more flavourful foods. On that note, check out Jennifer Anderson on Instagram. She is a registered dietician and she is always sharing such helpful resources and tips for good nutrition geared to kids. I’ve really learned a lot following her page!

Let’s jump into the recipe, what you’ve all been waiting for! I hope this is a big win for you and your family, we just love it. Let me know how it goes in the comments below as well as what you served it with. I love hearing your guys’ take on the recipes! Talk to you soon 🙂

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5 from 4 votes

Salisbury Steak (Gluten and Dairy Free)

An old school comfort food recipe, made gluten and dairy free. This is a rich, warm, and hearty meal the whole family will love! I love making a double batch of the burger patties to freeze and have on hand for another meal – you can use them for making burgers or salisbury steak!

Course Main Course

Cuisine American

Keyword burgers, Dairy free, gluten free, ground beef, salisbury steak, supper

Prep Time 20 minutes

Cook Time 25 minutes

Servings 6 people

Ingredients

For the patties:

• 1 1/2 lbs ground beef
• 1 large egg
• 1 small onion, minced
• 1/4 cup quick oats certified GF if necessary
• 1 tbsp Worcestershire sauce make sure it is GF if necessary, see link below
• 1 tsp dijon mustard
• 1 tsp garlic powder
• 1/4 tsp fresh ground black pepper
• 1/2 tsp sea salt
• 1/4 tsp seasoning salt

For the sauce:

• 2 tbsp butter ghee or coconut oil for dairy free
• 1 onion, thinly sliced half moons
• 8 ounces crimini mushrooms, wiped clean and sliced
• 4 cloves garlic, minced
• sea salt and fresh ground pepper to taste
• 1 1/2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp coconut aminos or soy sauce (not GF)
• 1 tsp maple syrup
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

For the patties:

• Mix together all ingredients until just combined, do not overmix or you will end up with tough patties.
• Form into 8-12 patties (depending on how large you like your patties). Press your thumb down into the centre of each patty so they cook evenly and don't puff up like softballs.
• Healt a large skillet over medium heat. Add a swig of olive oil or oil of choice to grease the pan. Sear the patties until nicely browned on each side, about 4 minutes per side. Do two batches if necessary, do not crowd the pan. Remove to a plate. The patties will not be cooked through, that is fine. They will finish cooking in the sauce.
  

For the sauce:

• To the same skillet, over medium low heat, melt the butter and add the onions. Sauté until translucent and beginning to caramelize, about 8-10 minutes. Meanwhile, prepare the sauce by adding the beef broth, Worcestershire sauce, coconut aminos, maple syrup, and cornstarch to a jar. Shake to combine (or whisk in a bowl) and set aside.
  
• Add the mushrooms to the onions and sauté for 5 more minutes, until softened. Season with salt and pepper.
• Add the garlic and cook for 1 minute, careful not to burn the garlic.
  
• Add the sauce to the pan and scrape up all the brown bits from the bottom of the pan. Bring to a simmer.
• Turn the heat to low. Return the patties to the skillet, cover, and simmer for 10 minutes or until patties are fully cooked through. Be careful not to stir much or the patties will break apart.
  
• Taste sauce and adjust seasoning as necessary. If it needs more acidity, add more Worcestershire sauce. If it is too bitter, add a swig of maple syrup. If it needs more flavour add more salt and pepper or coconut aminos.
• Serve over mashed potatoes, GF pasta noodles, or rice, with some steamed green veggies or a salad. Garnish with fresh chopped parsley or chives if desired.
  

Featured in this Post:

This post includes affiliate links, meaning I made a small commission at no extra cost to you, should you decide to click through the links and purchase anything. These are my honest opinions and I would never recommend anything to you I didn’t absolutely love and use on a regular basis. Hope you find these lists helpful!

Gluten Free Worcestershire Sauce – I love the tangy, slightly sweet flavour that Worcestershire sauce gives. Thankfully there are gluten free varieties easily accessible! You just want to look for one that uses distilled vinegar instead of malt vinegar (barley), like this one from French’s!

Gluten Free Quick Oats – Quick oats are so versatile. Use them for breakfast, in cookies and baking, or in place of bread crumb in your burger patties. These ones are certified Gluten Free for those who need to be extra careful to avoid gluten.

Coconut Aminos – This is an excellent healthy substitute for soy sauce. It is gluten free, soy free, much lower in sodium than soy sauce, and packed with amino acids and active enzymes. And it tastes delicious, very similar to soy sauce.

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