Low FODMAP Veggie burgers and salsa Low FODMAP Recipe Veggie burgers and salsa


100g/3½ vegetarian mince*

75g/1¾oz cooked, mashed potato

1 tbsp chopped chives

1 slice gluten free bread, grated into breadcrumbs

1 free-range egg

2 tbsp olive oil

10 tomatoes, quartered

5 basil leaves

*Check vegetarian mince ingredients and avoid soya mince or soya variations.  If unsure simply replace the veggie mince with cooked quinoa.


Preheat the oven to 200C/400F/Gas 6.

Mix the mince*, potato and chives, gluten free breadcrumbs and egg together in a bowl until well combined.

Divide the mixture into four equal portions, then roll each portion into a ball and gently squash into a burger shape. Put each burger onto a baking tray and drizzle with a little of the oil.

Bake in the oven for 18-20 minutes, or until cooked through.

To make the salsa, mix the tomatoes, basil and remaining oil in a bowl. Season with freshly ground black pepper.

Serve the burgers in a gluten free bun with lettuce and the salsa spooned alongside.

Recipe adapted from: Good Food