Low Fodmap Meat Burgers

Have just one of these juicy meat burgers to stay within safe FODMAP limits. You can add a few more salad leaves on the side, if you like and a side dish of potato chips. If you have reflux, skip the tomato and replace it with extra sprouts. And it’s best not to salt the ground meat until the patties are cooked: they’ll leak out liquid and you’ll get a broiled burger instead of a grilled one. This recipe comes from my book, The Low-FODMAP 6-Week Plan and Cookbook, which you can purchase HERE on Amazon or in most other online outlets and all good book stores.

Low Fodmap Meat Burgers

 

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Author: Suzanne Perazzini

Serves: 4

Ingredients

For the burgers

• 14 ounces (400 g) ground lamb or beef
• 1 teaspoon ground gingerroot
• ¼ teaspoon black pepper
• Salt

For the sauce

• 2 tablespoons (28 g) garlic- and
• onion-free mayonnaise
• 2 tablespoons (10 g) grated
• Parmesan cheese
• 1 heaped tablespoon (7 g) finely
• chopped mint

To serve

• 4 low-FODMAP burger buns
• 4 large slices of tomato (omit for reflux)
• Alfalfa sprouts

Method

1. Heat the oven grill.
2. Mix the ginger and pepper with the meat and form into 4 patties.
3. Place on a grill on top of the stove until cooked, turning once.
4. Sprinkle with salt.
5. Mix the mayonnaise, mint and Parmesan together to form a sauce.
6. Split open the buns and place on a baking tray
7. Place in the oven just until browned.
8. Remove and spread ½ tbsp of the sauce on the bottom half of each bun.
9. Top with the patties, then the tomato slices.
10. Spread over another ½ tbsp of the sauce.
11. Add about 1 tbsp of sprouts and finish with a few salad leaves.
12. Place the top halves of the buns on top and serve immediately.

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