Summer in Australia means lots of BBQ’s and it’s easy to ensure you don’t miss out because you’re on the FODMAP diet.
This weekend we have spent at the beach not doing too much, just relaxing and enjoying the fresh sea air. Coming into the festive season there seems to be a lot going on socially so it’s been nice to have a bit of time to ourselves. But with the festive season in Australia being in summer, it means lots of social gatherings involve a BBQ! I’m definitely not complaining, BBQ’s are a great way to spend time outdoors with friends and family, but a lot of store bought BBQ meats contain onion or garlic. Whether it be in a marinade, in a sausage or hamburger or that sneaky hydrolysed vegetable that seems to be in everything your options can sometimes be limited. This burger recipe is quick, easy and definitely doesn’t compromise on flavour. The slaw is also super colourful and delicious and can be whipped up in a matter of minutes.
1/2 red cabbage
2 carrots grated
Small handful mint leaves, torn
1 tbsp olive oil
1 tsp sesame oil
2 tbsp vinegar
1 tbsp rice malt syrup
Pinch of salt
600g mince beef
1 carrot, grated
1 tsp thyme
1/2 cup rice crumbs
1/2 cup ‘FODMAPPED For You’ slow roasted vegetables
Pinch of salt
- Start by making the slaw, you want to allow time for the dressing to slightly soften the cabbage. Very finely slice the cabbage, if you don’t want to do this with a knife it can also be done in a food processor. Place into a large bowl with the grated carrot and mint leaves.
- In a small bowl make the dressing by combining the olive oil, sesame oil, vinegar, rice malt syrup and salt. Whisk well with a fork to form an emulsion and then pour over the slaw.
- Toss the slaw well to ensure the dressing is well combined and set aside while you make your burgers.
- To make the burgers start by mincing the bacon, I did this in my food processor.
- Place the minced bacon in a bowl with the minced beef, grated carrot, thyme, eggs, rice crumbs (if you can’t find rice crumbs you can use any other gluten free bread crumbs) & salt. Combine together well with clean hands.
- Form the mixture into patties, I made 14 burgers from this amount of mixture.
- Cook on the BBQ or in a frypan until cooked through and serve with the slaw.