Juicy, deeply seared ground beef patties get their savory backbone from tamari, Dijon mustard, and a hit of smoked paprika, then simmer low and slow in a rich mushroom gravy until they're fall-apart tender. Golden oyster mushrooms and sliced scallion greens build real depth in the pan, while beef broth and fresh thyme turn into a glossy, spoon-coating sauce with almost no effort. Each patty gets nestled right back into that gravy to soak up every bit of flavor before serving, so the finished dish is saucy, savory, and deeply comforting. A scattering of fresh parsley at the end brightens the whole plate and makes it feel restaurant-worthy. This is the kind of hearty, old-school dinner that reheats beautifully, and it's a great fit for a dairy free table without sacrificing any of that classic diner-style richness.
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In a large mixing bowl, combine the ground beef, gluten free breadcrumbs, egg, 2 tbsp tamari, 1 tsp Dijon mustard, smoked paprika, salt, and black pepper. Mix with your hands until just combined ā do not overwork the meat. Divide into 4 equal oval patties, each about 3/4 inch thick.
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the patties and sear undisturbed for 4 minutes, until the underside is deep brown and releases easily from the pan. Flip and cook for another 3ā4 minutes, until the internal temperature reaches 160Ā°F (71Ā°C) on an instant-read thermometer. Transfer the patties to a plate and tent loosely with foil.
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