Low FODMAP Recipe

Lamb burgers with tzatziki

Method

Whizz some gluten free bread in a food processor to make the breadcrumbs.

To make the tzatziki, squeeze and discard the juice from the cucumber, then mix into the lactose free cream with the chopped mint, lemon juice and a little salt.

Work the gluten free breadcrumbs into the lamb with the spices and seasoning, then shape into 4 burgers. Brush with a little oil and fry or barbecue for about 5 mins each side until cooked all the way through. Serve in the gluten free buns (toasted if you like) with the tzatziki, tomatoes, onion and a few mint leaves.

Recipe from Good Food magazine

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Ingredients

100g gluten free breadcrumbs

500g extra-lean lamb mince

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

oil, for brushing

Large gluten free  burger buns, sliced tomato to serve

For the tzatziki

5cm piece cucumber, deseeded and coarsely grated

200g pot lactose free double cream

Juice ½ lemon

2 tbsp chopped mint, plus a handful of leaves to serve

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