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For the fries

2-3 medium sized potatoes, peeled, cut into chips

3 tbsp olive oil

For the burgers

350g/12oz chicken mince

2 rashers bacon or pancetta, chopped as small as possible

50g/2oz gluten free breadcrumbs

2 fresh sage leaves, finely chopped

1 egg

2 tbsp lactose free cream

1 tbsp grated Parmesan

1 tbsp chives, finely chopped

To serve

2 gluten free burger buns

30g lambs lettuce

1 beef tomato

3 radish

2 tbsp mayo

3 tbsp olive oil


Preheat the oven to 220C/425F/gas 7.

For the fries, bring a large pan of salted water to the boil, add the potatoes and boil for five minutes.

Drain, then toss in the olive oil, season with sea salt and freshly ground black pepper and spread out on a baking tray.

Transfer to the oven for about 20 minutes, or until golden-brown and cooked through.

For the burgers, mix together all of the burger ingredients.

Season with sea salt and freshly ground black pepper, divide the mixture in half and shape into two large burgers.

Heat the oil in a frying pan over a medium heat and fry the burgers for 4-5 minutes on each side, or until golden-brown and cooked through.

Serve the burger in the gluten free buns, with mayo and salad with the fries.

Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
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Low FODMAP and Gluten Free Recipe - Chicken burgers with fries