Low FODMAP Lamb Burger with Mint & Herb Slaw

Total time50 min

Prep time20 min

Cook time15 min

4.9

(23)

Low FODMAP Lamb Burger with Mint & Herb Slaw

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Ingredients

4 servings

For the patties

1 ½ lb ground lamb
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tsp fresh ginger, finely grated
¼ cup fresh mint leaves, finely chopped
2 tbsp fresh parsley, finely chopped
½ tsp ground turmeric
1 tsp fine sea salt
1 tbsp coconut oil

For the flatbreads

1 cup cassava flour
2 tbsp tapioca starch
½ tsp fine sea salt
2 tbsp olive oil
½ cup warm water

For the slaw

1 cup cucumber, thinly sliced into half-moons
1 cup red cabbage, thinly shredded
Ingredient note
A serving of up to about 3/4 cup of red cabbage is low in FODMAPs. This recipe contains only about 1/4 cup per serving, making it likely Low FODMAP. If you prefer to always avoid red cabbage, please tap it and change its rating to Red.
2 tbsp fresh mint leaves, torn
2 tbsp fresh parsley, roughly chopped
2 tbsp olive oil
1 tbsp fresh lemon juice
¼ tsp fine sea salt

For serving

lemon wedges, for serving (optional)

Instructions

1
In a large mixing bowl, combine the ground lamb, minced garlic, grated ginger, chopped mint, chopped parsley, turmeric, and 1 tsp sea salt. Mix with your hands until the seasonings are evenly distributed throughout the meat, about 1 minute — do not overwork. Divide into 4 equal portions and shape each into a patty about 3/4 inch thick. Press a shallow dimple into the center of each patty with your thumb. Refrigerate for 15 minutes.
2
While the patties rest, make the flatbreads. In a small mixing bowl, whisk together the cassava flour, tapioca starch, and 1/2 tsp sea salt. Add the olive oil and warm water, and stir until a soft, pliable dough forms. Divide into 4 equal balls.

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