Have just one of these juicy lamb burgers to stay within safe FODMAP limits. You can add a few more salad leaves on the side, if you like (up to a total of one cup or 55 g). If you have reflux, skip the tomato and replace it with extra sprouts. And it’s best not to salt the ground lamb until the patties are cooked: they’ll leak out liquid and you’ll get a broiled burger instead of a grilled one.
- Yield: 4 Servings
- 14 ounces (400 g) ground lamb
- 1 teaspoon ground gingerroot
- ¼ teaspoon black pepper
- 2 tablespoons (28 g) garlic- and onion-free mayonnaise
- 2 tablespoons (10 g) grated Parmesan cheese
- 1 heaped tablespoon (7 g) finely chopped mint
- 4 low-FODMAP burger buns
- 4 large slices of tomato (omit for reflux)
- Alfalfa sprouts
- Salad leaves
- Preheat the broiler. Place the lamb in a bowl and combine with the ginger and black pepper. Form the mixture into 4 patties. Place on a grill pan on top of the stove until cooked through (160°F or 71 °C), turning once. Sprinkle with salt.
- Combine the mayonnaise, Parmesan, and mint to form a sauce.
- Split open the buns and arrange on a baking sheet. Place in the oven until lightly toasted. Remove and spread ½ of a tablespoon (7 g) of the sauce on the bottom half of each bun. Top with the patties, then the tomato slices (if using). Add about 1 tablespoon (2 g) of sprouts to each and finish with a few salad leaves. Top with the remaining bun halves and serve immediately.