Serves: 6
Prep: 30 minutes Cook: 10 minutesServing burgers can be a real crowd pleaser! Here is very simple, delicious recipe that can be prepared ahead of time and even be frozen for a quick meal. It is also adaptable as you can make smaller slider versions for any entertainment occasion.
| ingredients |
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Lean beef mince |
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6 shortcut bacon rashers, diced |
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1 1⅓ tbsp garlic-infused oil |
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2 2½ tbsp Olive oil (or cooking spray oil) |
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½ cup oat bran |
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1 cup chives, finely chopped |
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¼ cup chopped fresh parsley |
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1 large egg, whisked |
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1 tsp tabasco sauce (optional or to taste) |
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Salt and pepper, to taste |
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Additional olive oil, to cook burgers |
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6 low FODMAP rolls |
Heat the oils over a medium heat and sauté the bacon until it starts to crisp. Remove from heat and cool to room temperature (note do not drain as the fat is important for a juicy burger).
Place all the ingredients in a large bowl and mix thoroughly. Divide the mixture into 6 equal parts (135g) and roll into balls then pat to flatten and shape (about 8.5m diameter and 2cm thick). Note, at this stage they can be frozen by separating them by sheets of non-stick paper.
Place burgers on a flat tray covered with non-stick paper, cover with plastic wrap and refrigerate for at least 20 minutes. Use this time to prepare the ingredients you plan to serve with the burgers.
Lightly oil a non-stick frying pan with additional oil and place over a high heat. When the pan is hot place burgers in a single layer and slightly reduce the heat. Cook for about 4 minutes on each side or until they are completely cooked through. You may need to do this in batches. Note, they can also be barbequed.
Serving Suggestions:
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1282 Kj / 306 cal |
| Protein | 25.00g |
| Carbohydrates | 5.50g |
| Sugar | 0.60g |
| Total Fat | 20.10g |
| Saturated Fat | 6.70g |
| Fibre | 2.10g |
