For the pork

450g/1lb lean pork mince

75g/2.75oz fresh gluten free white breadcrumbs

2 tbsp chopped chives

5ml/1tsp cracked black pepper

30ml/2tbsp flat leaf parsley, chopped

1 small egg, beaten

15ml/1tbsp olive oil + extra for drizzling

To Serve:

gluten free buns

100g/3.5oz baby salad leaves

For the roasted pineapple and chili salsa:

1 small pineapple, peeled, halved, cored and chopped

30ml/2tbsp olive oil

15ml/1tbsp golden syrup

1 fresh red chili, halved, deseeded and finely chopped

15ml/1tbsp fresh thyme leaves


Place the pork, breadcrumbs, chives, pepper, parsley and egg into a large bowl and mix well to combine.

Divide the mixture into 8 and shape into burgers. Cover and chill in the fridge for 20 minutes.

To make the salsa, preheat the oven to 200oC/400oF, Gas 6. Toss the pineapple, oil, syrup, chili and thyme together and place in a small roasting tray. Cook for 20 minutes until sticky and lightly golden.

Heat the grill or large frying pan. Drizzle the oil over the burgers and rub all over. Transfer to the pan and cook for 7-8 minutes each side or until cooked through.

Meanwhile, heat a griddle pan until really hot. Slice the gluten free buns in half and lay in the hot griddle pan. Cook for 2-3 minutes each side or until golden and toasty.

To serve, top the gluten free buns with a handful of salad leaves, burgers and finish with a spoonful of salsa. Serve straight away with extra salsa along side

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Porkburgers With Sticky Pineapple And Chilli Salsa
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