3 large baking potato, cut into wedges

1 red pepper, deseeded, cut into quarters

1 tbsp vegetable oil, plus 1 tsp extra

2 tsp dried mixed herbs

500g pack pork mince

1 tbsp garlic infused oil

2 tsp smoked paprika

1 large egg

4 tbsp mayonnaise

4 gluten free burger buns, lettuce and tomato, to serve


Heat oven to 230C/210C fan/gas 8. Toss the potatoes and pepper with 1 tbsp oil and 1 tsp herbs on a large baking tray.

Roast for 25 mins, turning once, until the fries are golden and the pepper soft.

Meanwhile, mix the mince, two-thirds of the garlic infused oil, the paprika, egg, remaining herbs and seasoning in a bowl.

Shape into 4 burgers. Can now be frozen. Heat a frying pan, add 1 tsp oil, then cook for 15 mins, turning halfway. Mix the mayonnaise with the remaining garlic infused oil (optional).

Season the chips. Serve the burgers in gluten free buns with lettuce, tomato, red pepper and mayo with the fries alongside.

Recipe adapted from: Good Food
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*We recommend the help  of a registered dietician
Low FODMAP Recipe and Gluten Free Recipe - Pork burgers with herby fries