Herb Turkey Burgers (Low-FODMAP)

Ingredients

• 600 gextra-lean ground turkey (93%)
• 10 gfresh parsley
• 1¼green onions, tops
• 2 tspDijon mustard
• ½ tspsalt
• ½ tspblack pepper
• 8slices gluten-free bread, or gluten-free buns
• 40 gromaine lettuce, chopped
• 1medium tomato
• 1¼ tbsplight mayonnaise
• 2¾medium potatoes (Yukon Gold or red), oven wedges

Method

1. Preheat the oven to 220°C (425°F) with a rack in the centre. Cut the potatoes into wedges, toss with a little oil and salt and spread on a lined tray.

2. Roast the wedges for 25 minutes, turning once, until crisp.

   25 min timer

3. Mix the turkey with the chopped parsley, green onion tops, Dijon, salt and pepper and shape into 4 patties about 2 cm (3/4 inch) thick.

4. Preheat the grill or a skillet over medium-high heat and oil it lightly.

5. Cook the patties for about 5 minutes per side, until they reach 74°C (165°F) in the centre.

   10 min timer

6. Toast the gluten-free bread or buns and build the burgers with lettuce, tomato and mayonnaise. Serve with the wedges.

Storing and reheating

Cooked patties keep 3 days.