Heat oven to 190C/170C fan/gas 5. Scrub the potatoes and cut into fries. Lay the fries in a single layer on a baking tray, drizzle with oil, season and toss to coat. Bake for 40 mins until crisp.

Mix together the chives, carrot, mince and jerk seasoning in a large bowl, then shape into 4 evenly sized patties.

Heat a non-stick frying pan till hot, then cook the burgers for 5-6 mins each side.

To make the relish, mix the chives, pineapple, chilli, coriander and lime juice. To serve, place the burgers in split gluten free buns with some lettuce and the spicy relish. Serve with the crispy fries.

Recipe from Good Food magazine


4 very large potatoes

1 tbsp vegetable oil

1 tbsp chopped chives

1 carrot, grated

400g/ 14oz beef mince

2 tsp jerk seasoning - click here for recipe

200g/7oz fresh pineapple (we used pre-cut packet), finely chopped

1 red chilli, deseeded and finely chopped

small handful coriander, roughly chopped

juice 1 lime

lettuce and gluten free burger buns, to serve

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Low FODMAP Recipe

Jerk beefburger with pineapple relish & fries

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