100g/3½ vegetarian mince*

75g/1¾oz cooked, mashed potato

1 small zucchini, grated

1 carrot, grated

1 tbsp chopped chives

1 tsp chopped parsley

2 slices gluten free bread, grated into breadcrumbs

2 free-range eggs

For the salsa

2 tbsp olive oil

1 tsp balsamic vinegar

1 tbsp garlic infused oil

1 red chili, deseeded and chopped

10 tomatoes, quartered

5 basil leaves

To serve

4 gluten free rolls and lettuce

*Check vegetarian mince ingredients and avoid soya mince or soya variations.  If unsure simply replace the veggie mince with cooked quinoa.

Serves - 4


Preheat the oven to 200C/400F/Gas 6. Mix the veggie burger ingredients together in a bowl until well combined.

Divide the mixture into four equal portions, then roll each portion into a ball and gently squash into a burger shape. Put each burger onto a baking tray and drizzle with a little of the oil.

Bake in the oven for 18-20 minutes, or until cooked through.

To make the salsa, mix the ingredients in a bowl. Season with freshly ground black pepper.

Serve the burgers in a gluten free bun with lettuce and the salsa spooned alongside.

Recipe adapted from: Good Food
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Veggie burgers and salsa