The perfect low FODMAP burger
30 Minutes • Low FODMAP • Serves 4 • This is my all-time favorite hamburger recipe and I have been making it for my family for years. The ingredients include a few simple herbs and spices that bring out excellent flavor not usually found in a burger, so you’ll have a whole new take on a simple classic. Serve with our thyme and gruyere potato stacks and our simple gem salad and you’ll have the perfect meal.
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 Salt or Smoke n Sanity Essence of 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
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
Cooked bacon slices
Sliced tomato
Avocado
Sauteed oyster mushrooms
DIRECTIONS:
Combine all ingredients except olive oil in a bowl and combine 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.
Preheat your grill to the medium-high setting or preheat your oven to 400 degrees F.
Before grilling brush the burgers with the garlic-infused olive oil then lay them oil side down on the grill. 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 can nestle this burger up to our thyme and gruyere potato stacks and any/all of the optional extras. 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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