Low FODMAP bacon cheeseburger and oven fries
60 Minutes • Low FODMAP • Serves 4 • Craving a bacon cheeseburger and fries that won’t give you a stomachache? This is it! Lean ground beef or bison burgers with extra sharp cheddar cheese and thick-sliced natural bacon are the secret to excellent flavor with a low FODMAP profile. Serve with our easy oven fries and you’ve got an excellent meal!
BURGER INGREDIENTS:
1 slice real sourdough bread
1 slightly beaten egg
1/4 cup freshly grated parmesan cheese
1/2 teaspoon dry thyme
1/2 teaspoon dry rosemary
3/4 - 1 teaspoon salt (or use Smoke n Sanity Essence of Garlic or Onion salt)
1/4 teaspoon black pepper
1 pound grass-fed organic* ground beef or ground bison (bison is delicious, leaner, and lower in saturated fat and calories than ground beef)
1/4 cup water
1 pound low FODMAP bacon
2 tablespoons garlic-infused olive oil for brushing on burgers before you grill
OPTIONAL EXTRAS:
Gluten-free (low FODMAP) hamburger buns
Romaine lettuce leaves (for the bunless among us)
Sliced extra sharp cheddar cheese
Sliced tomato
Avocado
Sauteed oyster mushrooms
Dijon mustard
OVEN FRIES INGREDIENTS:
3 pounds unpeeled russet potatoes cut into wedges or strips
3 tablespoons olive oil
1 teaspoon Kosher salt or Smoke n Sanity Essence of Garlic or Onion salt
1/2 teaspoon black pepper
OVEN FRIES DIRECTIONS:
Preheat oven to 425 degrees F.
Place cut potatoes in a large bowl and drizzle with oil, salt, or seasoned salt and pepper. Gently toss to evenly coat. Spread on a parchment-lined baking sheet in one layer. Roast for 25-30 minutes, then flip and roast for 25-30 minutes more. This may take longer depending on how thick you cut your potatoes. You want the potatoes to be deeply golden and crispy on the outside.
BACON DIRECTIONS:
Line a rimmed baking sheet with foil and lay the bacon strips on the baking sheet. Bake in your 425-degree oven for about 15 minutes until desired crispness is reached.
BURGER DIRECTIONS:
If you’re going to use your grill, preheat to medium-high (400 degrees F).
Combine all ingredients except olive oil in a bowl and mix well. I use my hands as it’s the best way to get everything really well mixed.
Shape into patties and lay on a parchment-lined platter or rimmed baking sheet. If you’re not cooking them right away, keep them in the fridge so they stay nice and cold.
Before grilling (or cooking in your oven) brush the burgers with the garlic-infused olive oil then lay them, oil side down, on the grill, or oil side up in the oven. Cook to your desired doneness (about 5 minutes) then brush the top with oil and flip them. Cook for another 5 minutes or until they are to your liking. If you’re doing them in the oven, follow the same instructions. If you’re adding cheddar cheese slices, do so in the last minute or so of cooking so the cheese melts nicely into the burger.
Who needs a bun when you have these delicious oven fries? Serve fries, bacon, and cheeseburgers with any/all of the optional extras listed. Enjoy!
*Read this post to see why I recommend grass-fed and organic for all meat where possible. It’s not just humans who eat greens that have been sprayed with roundup!
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