Sarah’s Super Stuffed Burgers (Low FODMAP)

20 Minutes prep • 12 Minutes cook • Low FODMAP • Gluten-free • Serves 2 - 4 • Ok to make ahead: Steps 1-4

This is one of those recipes that changes everything. Once you’ve had one of these stuffed burgers, well, you won’t want a burger any other way! The flavors blend and build and deliver a fantastic hamburger experience! While you may add a bun or lettuce wrap and all the fixings, you really don’t need to. This burger is great on its own. And, it’s low FODMAP, low Net Carb, Low Net Starch, and Keto Friendly! Give this recipe a try, but only if you’re ready to change your burger game…forever!

Ingredients

2 tablespoons garlic-infused olive oil

2 teaspoons dry thyme

1/2 cup chopped leek greens

1 1/2 cups chopped oyster mushrooms

1 cup baby spinach, roughly chopped and long stems removed

1 teaspoon Kosher salt

1/2 teaspoon black pepper

1 pound grass-fed, organic ground beef (I used 20% fat)

1/2 cup grated sharp white cheddar cheese (or gruyere, smoked gouda, or other strong-flavored cheese)

1/2 avocado, sliced (optional for serving)

1 vine-ripened tomato, sliced (optional for serving)

Directions

(1) Prepare: Chop the leeks and mushrooms, and grate the cheese. Preheat your grill to high for 15 minutes (if using a grill).

(2) Cook the veggies: Put a medium skillet over medium-high heat. When hot, add the olive oil. When the oil is hot, add the dry thyme and let it sizzle for about 30 seconds. Add the leek greens, mushrooms, salt, and pepper. Cook, stirring every so often for about 15 minutes until the mushrooms begin to brown and the leek greens are nice and soft. Add the spinach and cook another 2 - 3 minutes until the spinach is wilted and cooked down. Remove from the heat and let cool a bit.

(3) Prepare the meat: While the veggies are cooking, you can prepare the meat. Sprinkle the meat with salt and pepper and blend together with your hands. Form the meat into four equally sized patties (round, square, or rectangle). Flatten the pieces until they are about 1/2 inch thick.

(4) Fill the burgers: Put 1/4 cup cheese and about 1/2 the vegetable mixture in the middle of two of the patties. Lay the other patties on top, then pinch the edges all around to make a good seal.

(5) Cook the burgers: Brush the patties with olive oil and lay oil-side down directly on the preheated grill. Turn the grill down to medium-high. Brush the top of each patty with oil. Cook for about 6 minutes on each side. Remove from the grill and let rest for a couple of minutes before serving. If cooking on the stove, use a covered skillet and cook 6 minutes per side.

(6) Plate and serve: Use a serrated knife to cut each stuffed burger in half, exposing the delicious melty middle. A light eater may only want half, but a bigger eater will be happy to devour the whole thing. Serve alongside one of my green salads.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

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