Low FODMAP turkey burgers
These juicy and flavourful low FODMAP turkey burgers are perfect for a fakeaway night, providing a Crohn's-friendly option packed with protein and nutrients.
Servings: 4 people
Calories: 200kcal
Equipment
- Mixing bowl
- Grill or frying pan
- Spatula
- Burger press (optional)
Ingredients
- 500 g lean turkey mince
- 2 spring onions green parts only, finely chopped
- 1 tbsp fresh parsley chopped
- 1 tsp paprika
- 1 tsp ground cumin
- Salt and pepper to taste
- Lettuce leaves tomato slices, and gluten-free burger buns, for serving
Instructions
- In a mixing bowl, combine the lean turkey mince, chopped spring onions, chopped parsley, paprika, ground cumin, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Divide the turkey mixture into 4 equal portions. Shape each portion into a burger patty using your hands or a burger press.
- Preheat your grill or frying pan over medium heat. If using a grill, lightly oil the grates to prevent sticking.
- Cook the turkey burgers for 5-6 minutes on each side, or until they are cooked through and reach an internal temperature of 75°C.
- Once cooked, assemble the low FODMAP turkey burgers by placing a lettuce leaf and tomato slice on the bottom half of each gluten-free burger bun. Top with a cooked turkey burger patty and the remaining bun half.
- Serve hot and enjoy!
Notes
Feel free to customise your burgers with additional toppings such as pickles, mustard, or lactose-free cheese.
Leftover turkey burgers can be refrigerated for up to 3 days or frozen for longer storage.
Leftover turkey burgers can be refrigerated for up to 3 days or frozen for longer storage.