Low Fodmap Chicken Picadillo Burger
A chicken patty with spices & veggies topped with an herb sauce.
Ingredients
Burgers
- 1 lb ground chicken (or turkey)
- 1/3 cup green olives, finely diced
- 1/2 cup common tomato, finely diced
- 1/2 cup red, orange or yellow bell pepper, finely diced
- 1/4 tsp cumin
- 1/4 tsp Freefod Garlic Replacer or SnS Essence of Garlic Salt
- 1/4 tsp Freefod Onion Replacer or SnS Essence of Onion Salt
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup plain bread crumbs, gluten-free if necessary
Herb Sauce
- 1 cup low-Fodmap yogurt, mayo or combination
- 1 tbsp mayo (if only using yogurt)
- 1/2 cup fresh herb mix, finely chopped - parsley, cilantro, mint, or basil
- 1 tsp white wine vinegar
- 1 tsp maple syrup
- 1 tsp garlic olive oil
- 1/8 tsp sweet paprika
- 1/8 tsp cumin
- Zest & juice of 1 lime
- Salt & pepper to taste
To serve
- 4 hamburger buns, gluten-free if necessary
- Shredded iceberg lettuce
Instructions
Burgers
- Deseed bell pepper and tomato. Finely chop the bell pepper, tomato and green olives. Ensure the pieces are small so they can be well distributed throughout the ground meat.
- Heat up a pan on the stove with a bit of olive or neutral oil and add the bell pepper. Cook until they soften.
- Add the tomato, olives and spices at the end and stir to combine.
- Place ground meat in a mixing bowl and add the veggie mixture and bread crumbs. Using your hands mix the ingredients and form into four patties.
- Heat up your grill or some neutral oil in a pan on the stove and cook burgers until the internal temperature is 165℉.
Sauce
- Finely chop the fresh herbs and mix with the other ingredients. You can also make the sauce in a mixer by pulsing ingredients. Set aside in the fridge until serving time.
To serve
- If desired, butter and toast the hamburger buns in a pan on the stove top. I recommend this for gluten-free buns.
- Place shredded lettuce on the bun, top with the patty and the sauce and serve.
Tried this recipe?Let us know how it was!