Low FODMAP Gluten Free Smash Burgers
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb ground beef (80/20)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp neutral oil (such as canola or avocado oil)
- 4 slices american cheese or cheddar cheese
For serving
- 4 gluten free burger buns, split
- ¼ cup mayonnaise
- 2 tbsp yellow mustard
- 2 tbsp ketchup
- 1 cup shredded iceberg lettuce
- 1 medium tomato, thinly sliced
Ingredient noteA serving of up to about 1/2 a medium tomato is low in FODMAPs. This recipe contains only about 1/3 of a tomato per serving, making it likely fine for most people. If you prefer to always avoid tomato, please tap it and change its rating to Red.
- 8 dill pickle slices (optional)
Instructions
- 1
Divide the ground beef into 8 equal balls (about 3 oz each) — do not pack or season them yet. Set aside on a plate.
- 2
Heat a 12-inch cast iron skillet or heavy griddle over high heat for 3–4 minutes, until the surface is smoking and a drop of water evaporates on contact. Add the oil and swirl to coat.
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