This burger was inspired by my empanadas (recipe coming to the website soon) that I love and they have a roasted red pepper sauce that I’m obsessed with. But the empanadas are not really week-night friendly so I was trying to find a way to get the same flavors together but something I can make after work.
It doesn’t take long to chop up the ingredients, make the patties and cook them. Because the bell peppers, olives and green onions are going into the burgers it is important to chop them very fine.
While the patties cook I make the roasted red pepper sauce in my mini food processor and that’s it! So much quicker than the empanadas that I reserve for weekend-cooking. For Fodmap-friendly, limit the sauce to 1/8 cup per burger.
Low Fodmap Spiced Burger with Roasted Red Pepper Sauce
A beef patty mixed with some spices and topped with an unforgettable roasted red pepper sauce!
Ingredients
Burger
- 1 lb 93% lean ground beef
- 1/2 cup finely chopped red bell pepper
- 1/4 cup finely chopped green onions (green parts only)
- 1/4 cup finely chopped green olives
- 1 tbsp tomato paste
- 1 egg
- 1/4 cup gluten-free breadcrumbs
Dry spice mix
- 1/8 tsp Freefod Garlic Replacer
- 1/4 tsp Freefod Onion Replacer
- 1 tsp paprika
- 1/8 tsp thyme
- 1/8 tsp oregano
- 1/8 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- Pinch cayenne pepper
Roasted Red Pepper Sauce (it makes extra!)
- 12 oz jarred roasted red peppers, drained & dried on paper towels
- 1/2 tbsp white wine vinegar
- 1/4 cup low Fodmap yogurt
- 1 tbsp mayo
- 1 tsp paprika
- 1/8 tsp oregano
- 1/8 tsp smoked paprika
- Dash red pepper flakes
- Dash garlic olive oil
- Salt & pepper to taste
To serve
- 4 gluten-free hamburger buns
- Iceberg lettuce
Instructions
- Drain roasted red peppers of the liquid in the jar. Remove from the jar and lay on paper towels and pat with paper towels to absorb excess moisture.
- Mix dry spices together and set aside. Whisk egg and set aside.
- Finely chop red bell pepper, green onion and olives.
- Mix raw ground beef with tomato paste, whisked egg, chopped vegetables, dry spice mix and bread crumbs until all ingredients are evenly dispersed. Split into four patties of equal size.
- Cook burgers until internal temperature at center is 160℉. Flip about halfway through.
- While burgers cook, toss all sauce ingredients into a food processor and pulse to mix.
- When serving, make sure to limit the sauce to 1/8 cup per serving to keep it Fodmap-friendly.
Tried this recipe?Let us know how it was!