18 December 2017

Chilli and mint turkey patties, with FODMAP Health™ & Brumby's™

Brumbys and FODMAP Health burgers


Monash University's Certification program for Products and Recipes join forces!

A collaboration between Monash FODMAP,  Brumby's Bakery and FODMAP Health

(Serves 4)

Ingredients:

  • 500g turkey mince
  • 1 red chilli, finely diced
  • 1 bunch fresh coriander, chopped
  • 1 bunch fresh mint, chopped
  • 1 large egg
  • 4 Brumby's Quinoa and Linseed Low FODMAP rolls 
  • 2 Cups (150g) Baby spinach to serve
  • Low FODMAP condiments of your choice; e.g. Mayonnaise or Dijon Mustard

Method:

  1. Using clean hands thoroughly combine turkey, herbs, chilli and egg in a large mixing bowl. 
  2. Heat a large grill frying pan over medium-high heat. Roll mixture into 4 balls and place in the grill frying pan. 
  3. Push each ball down with a wide spatula and fry for 5 minutes. Flip patties and continue to fry until cooked through to the centre. Remove from heat.
  4. Serve the patties on the rolls with spinach and condiment of your choosing

Tips:

  • These could easily be made with any left over Christmas Turkey, just put all the ingredients in a food processor instead of using your hands,  and add an extra egg or olive oil if the mixture is too dry to bring it together.
Nutrition Information/Serve 1 serve = 1 pattie and 1 roll
Energy 2007kJ
Protein 34.3g
Fat 20.9g
- Saturated fat 5g
Carbohydrates 35g
- Sugars 1.8
Fibre 6.7
Sodium 453mg
FODMAPs LOW
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