Juicy beef patties get seared until deep brown and crusty, then simmered low and slow in a rich, savory gravy built from golden oyster mushrooms, scallions, and fresh thyme. A splash of tamari and a spoon of Dijon mustard give the gravy real backbone, while the whisked broth reduces down to that perfect spoon-coating consistency everyone wants ladled over their plate. The patties themselves stay tender and well-seasoned thanks to smoked paprika and a touch of mustard mixed right into the meat. Finished with a scatter of fresh parsley, this is comfort food that eats like a diner classic but comes together entirely in one skillet. It's a satisfying, hearty dinner that fits neatly into a gluten free rotation without sacrificing any of that deep, savory flavor.
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Learn more ā4 servings
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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