For the burgers

500g lamb mince

2 tsp ground coriander

2 tsp cumin seeds

1 red chili, deseeded and finely chopped

handful parsley, chopped

2 rosemary sprigs, leaves stripped and chopped

good splash Worcestershire sauce

1 egg, lightly beaten with a fork

100g feta cheese, cut into 16 cubes

1 tbsp sunflower oil

For the dip

200ml lactose/dairy free cream

Juice, zest ½ lemon

small bunch mint, leaves chopped

To serve

4 gluten free  burger buns or bread rolls, split in half

Cucumber and lettuce

Serves - 4


First make the dip by mixing together the lemon, lactose free cream and mint with a little seasoning, then chill until ready to serve.

Tip the lamb mince into a big bowl with the spices, chili, herbs, Worcestershire sauce and egg. Season, then get your hands in and mix well.

Divide the mixture into 16. Shape into burgers, pushing a cube of cheese into the centre of each and sealing in. Chill until just before your guests arrive.

Heat oven to 200C/fan 180C/gas 6 and heat the oil in a frying pan.

Fry the burgers for 1-2 mins until brown on each side, then transfer to a baking tray.

Put in the oven for 5-10 mins until cooked through and piping hot.

Place in gluten free buns, with cucumber, lettuce and serve with the dip on the side.

Recipe adapted from: Good Food
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