Gluten-Free Beef Burgers and Sauteed Squash, Refried Beans

Beef Hamburger Steak With Sauteed Summer Squash and Refried Beans

Hamburger steaks are a fast dish to cook, but the sides seem to take me longer.  The other night I needed a fast gluten-free meal — more than that, I needed to put more fiber in front of my family that day.  They’ll eat the veggies, but still ask for carbs.  However, they usually like beans, so I tried this.  It was good enough together that they didn’t even get a bun to have with the hamburger steak!

Gluten-Free Hamburger Steak and Sauteed Squash, Refried Beans

Gluten-Free Hamburger Steak and Sauteed Squash, Refried Beans

Be sure to check out this and others’ recipes over at Linda’s Gluten-Free Wednesdays for this week, and maybe add one of your own, too.

Gluten-Free Beef Hamburger Steak With Sauteed Summer Squash & Refried Beans


Hamburger Steaks:

1 Pound Ground Beef, Lean

1/2 Teaspoon Garlic Salt, or  half that of Garlic Powder

1/4 Teaspoon Pepper

1/4 Teaspoon Dried Parsley

Sauteed Vegetables:

1 Teaspoon Butter, or Oil

3 Cups Summer Squash, sliced thin

2 Slices Onion, sliced thin

1/4 Cup Red and Green Bell Pepper, sliced thin

1/4 Teaspoon Salt, or Seasoned Salt, to taste

1/8 Teaspoon Pepper, or to taste

Refried Beans:

15 Ounces Refried Beans, GF, canned (I used Old El Paso regular)

1/4 Cup Salsa, GF (I used Pace Picante – Mild)

1 Ounce Mexican-style Cheese Mixture, GF, or Monterrey Jack or plain cheddar – optional


1. Combine ground beef, garlic salt, pepper and dried parsley.  Form into large patties.  Set aside.

2. Put refried beans in a small microwavable, covered bowl or pan; make a small well in the center; fill with 1/4 cup salsa.  Set aside.

3. Heat butter or oil  in a medium skillet over medium-low heat.  Add vegetables; cook, stirring gently but often, until almost tender (about 10-12 minutes).   Add the salt (or Seasoned Salt) and pepper to taste.

Gluten-Free Sauteed Summer Squash

Sauteed Summer Squash

4. Meanwhile, grill or pan-fry the hamburger steaks over medium-high heat for 4 to 6 minutes on each side for medium-well doneness, 6 to 8 minutes for well-done.  (We cook ground beef to well-done, when the juices run clear.)

5. After turning the meat, begin heating the refried beans in microwave – it should take about 3 minutes, depending on your dish and on the microwave.  As soon as they are heated through, sprinkle the cheese over the top so it will melt.

Refried Beans, Salsa, 4-Cheese Mexican Blend

Refried Beans, Salsa, 4-Cheese Mexican Blend

6. Put a hamburger steak on each plate, top with some refried beans and arrange more beans and some squash mixture beside it.  Be sure to include some of the salsa on top of the meat.


For more gluten-free ground beef recipes:

Gluten-Free Cabbage Rolls

Meatloaf with Mushroom Sauce – Gluten-Free

Gluten-Free Chili with Tomatoes

Gluten-Free Tamale Pie

Lasagne with Spinach, Gluten-Free

Stuffed Peppers, Gluten-Free


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  • Amy

    August 5, 2010

    I’ve been eating low carb on the Atkins way of living for the past 5 years or so. After I started the diet, I really enjoyed the extra energy I have while eating low carb and it has increased my blood chemistry as well! I’m very thankful to Dr. Atkins. I would really recommend it to anyone looking to adopt a new healthy way of living.

    • trulypat

      August 5, 2010

      I’m glad to hear that, Amy. The Atkins diet worked quite well for me several years ago, especially regarding the extra energy you mention — I also had good improved cholesterol numbers. I miss it enough that I should probably start following it again! (“Menu boredom” has been my major complaint recently — not just Atkins, but my menu in general.) Atkins is not too hard to combine with a gluten-free diet, but I’d really like to see some mention of celiac disease or gluten-free issues on the Atkins website.

      Thanks for your input!

  • Linda

    August 4, 2010

    I’ve never put salsa on hamburger. Great idea! Your meal looks terrific.

    • trulypat

      August 5, 2010

      Thanks, Linda! Since I grew up in south Texas, I’m not shy about putting salsa on much of anything :-)

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