Ingredients


50g quinoa - ready to use

500g extra lean minced beef

3 tbsp chopped fresh chives

¼ tsp chili powder

3 gluten free burger buns

6 tsp Dijon mustard (gluten free)

2 large tomatoes sliced

175g roasted red pepper from a jar, cut into large pieces (choose ones in brine, or rinse them if they're packed in oil)

a couple of handfuls of rocket






Method


Into a medium bowl, add the mince, chives and chili powder then grind in plenty of salt and pepper.

Mix thoroughly then shape into 6 oval burgers – slightly larger than the gluten free burger buns.  

Cover with foil and chill until ready to cook. (Can be made up to 24 hours ahead.)

Preheat the grill or barbecue then cook the burgers for 5-6 minutes on each side, or more if you like them well cooked.

Grill or lightly toast the gluten free burger buns and spread with mustard.

Top with the tomatoes, peppers, rocket and a burger and serve.


Recipe adapted from: Good Food

New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Lean burgers with rocket & peppers
*We recommend the help  of a registered dietician
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