Makes 16 patties, Serves 8
Time 30 mins
~ low FODMAP ~ failsafe ~ low salicylate ~ low amine ~ dairy free ~ gluten free ~
Ingredients – Beef Patties
560 g fresh beef mince (a)
130 g tinned chickpeas (b)
1/2 cup Orgran plain gluten free flour
10 g / 8 dark green spring onion tips (c)
1/2 + 2 tsp salt
1/2 tsp dried chives
Approximately 1 cup of quinoa flakes or rice crumbs
Ingredients – For Each Burger
Low FODMAP, failsafe bread roll (d)
Red cabbage (e)
Peeled, grated carrot (moderate salicylate option)
(a) Ensure very fresh meat (as instructed by dietician)
(b) Tinned chickpeas, well rinsed, are low FODMAP at 1/4 cup (42 g, The Monash University Low FODMAP Diet App, 2018)
(c) Tip: re-grow spring onions
(d) Low FODMAP, failsafe bread rolls can be made from Well and Good Crusty Bread Mix, warm water, canola oil and rice flour. Preparation of the rolls takes 1 h 30 min in total. The bread mix is available online from Gluten Free Direct – Order here.
(e) Red drumhead cabbage is low FODMAP at 1 cup (89 g, The Monash University Low FODMAP Diet App, 2018)
- Drain and rinse tinned chickpeas well
- Place the chickpeas in a large bowl and mash them with a fork
- Rinse the dark green tips of spring onions and chop finely
- To the chickpeas add beef mince, 2 eggs, spring onion tips, 1/2 tsp salt and 1/2 tsp dried chives. Mix well
- To the meat mixture, add flour slowly, mixing well. The resulting mixture should stay together when rolled in balls
- Prepare a bowl filled with rice crumbs or quinoa flakes. Prepare a plate for the uncooked beef patties
- Take a small handful of beef mixture, about 1/3 cup in volume, and roll into a ball, then squash until it is only 1 cm thick. Place the pattie in the bowl of quinoa flakes or rice crumbs and coat well. Place the uncooked pattie on the prepared plate
- Beef patties can be cooked one of two ways. If you have the use of a BBQ, beef patties can be cooked on te BBQ using non-stick BBQ liners to minimise meat browning. Seal on each side and be careful not to brown the meat but cook it through. Cooking on a BBQ takes about 10 min
- If you do not have the use of a BBQ, beef patties can be cooked in a frying pan on the stove. Heat the frying pan to medium-high heat and sprinkle 1/2 tsp on salt into the pan. Place the patties in the frying pan, cook for 3 mins on each side, shaking the pan to redistribute the salt when flipping. Cook for up to another minute on each side or until the beef patty is no longer pink when cut.
- While the patties are cooking, rinse the lettuce and red cabbage and tear into small pieces.
- In the hot pan or on the BBQ after cooking the beef patties, fry the eggs for the burgers
- Assemble the burgers immediately before eating. Butter the bread roll and put beef pattie, iceburg lettuce, red cabbage and fried egg in the burger. Any burgers not eated immediately should be frozen immediately as they contain meat and eggs. Eggs should be fried fresh if the defrosted burger is eaten on another day.
Firstly, thanks for being patient in waiting for my latest post. I moved house and life got a bit crazy, so I reverted to my staples of schnitzel and roast vegetables, basic pasta sauce and chicken stir-fry or beef stir-fry and didn’t try any new recipes, or take the time to weigh ingredients. My PhD is also pretty full-on at the moment, lots of nights where I don’t start cooking until late.
Unfortunately, cooking late with other things on your mind can lead to mistakes! Before Easter I badly burnt myself on the oven, and tonight I forgot to add canola oil to the bread mix – which I realised as soon as I took the rolls and loaves out of the oven and saw that they were small and looked strange! You can see in the photo below the rolls look different to the ones at the top of the page. Oops! I guess we all make mistakes, and luckily the burgers tasted good anyway, and that’s what matters.
I prefer to make these burgers with rice crumbs and use the BBQ, but as a result of moving house, I don’t have either of these two on hand. The image at the top of the page is of the same burgers that I made at my old place using the BBQ and rice crumbs. Tonight I used the frying pan, which also worked well as it is a bit easier to keep an eye on them and make sure they don’t go dry (see photo below). Using a pan can slow down the cooking process depending on how many patties you can fit in the one pan – in my case it took 3 batches to cook all the patties. The rice crumbs provide a better coating to prevent meat browning, but the quinoa flakes also seemed to work fine.
Finally, choko chutney is a nice addition to the beef burger, especially if you have the burger without the egg as the egg yolk acts like a sauce. Once chokos are back in season, I will publish a recipe for choko chutney.