Ingredients

Scale

For the burgers:

1 cup of gluten-free herb-seasoned stuffing

1/2 cup evaporated milk or 1/4 cup milk alternate

1 pound ground beef (85% lean to avoid a finished dry product)

For the gravy:

1 tablespoon oil

1 tablespoon gluten-free rice flour

1 cup beef broth

2 teaspoons Worcestershire sauce (use soy sauce or coconut aminos if you have an allergy to fish)

1 tablespoon ketchup

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Instructions

Prepare the gluten-free stuffing according to package directions.

Combine the milk with the meat and divide the meat mixture into 5 patties. On a clean surface, pat each patty into a 6-inch circle. Put 1/4 cup of stuffing in the center of the patty. Draw the meat over the stuffing and seal. Place the stuffed patties in a 2-quart baking dish.

Prepare the gravy:

Heat the oil in a medium-sized saucepan. Add the flour and whisk over low heat for 2 minutes or until the flour mixture turns golden.

Add 1/4 cup broth and whisk until combined. Add the remaining broth and stir until the gravy starts to thicken. Remove from heat and stir in the Worcestershire sauce and ketchup.

Pour the gravy over the meat. Bake, uncovered, at 350 degrees for 35-40 minutes.

Notes

If you’re eating gluten-free and miss Stove Top, try Aldi’s gluten-free stuffing mix (Live G Free) or Pacific’s Gluten-Free stuffing.

Author: Lenore
Cook Time: 35 minutes
Category: Mains
Method: Oven
Cuisine: American
Diet: Gluten Free