Ingredients


1 tbsp olive oil

400-500g extra lean minced pork or beef

2 tbsp Thai red curry paste*

1 tbsp chopped chives

small bunch coriander, chopped

200g pineapple chunks, diced

juice ½ lime

1 red chili, deseeded and finely chopped

2 tbsp low FODMAP sweet chili sauce

1 Little Gem lettuce

4 gluten free buns, toasted

zest and juice 2 limes

Low FODMAP Thai Curry Paste*

2-3 tbsp fish sauce, to taste

1 tsp palm sugar

1 stalk lemongrass

1 tbsp coriander stalks

1 tbsp grated galangal

1 red chili chopped

grated zest 1 orange, plus 2 tbsp juice

1 tsp garlic infused oil


Serves - 4





Method


Mix the mince with the curry paste, half the chives, half the coriander and some seasoning. Shape into 4 burgers.

Mix remaining chives and coriander with the pineapple, lime juice, red chili and sweet chili sauce.

Heat a non-stick frying pan or griddle and cook the burgers for 3-5 mins on each side until golden and cooked through.

Serve the burgers in the gluten free buns with lettuce leaves and salsa piled on top and extra chili sauce for dipping.


Recipe adapted from: Good Food

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*We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Thai burgers with pineapple salsa