Turkey Burgers with Asian Slaw

• 분량: 6 servings
• 활동 시간: 30 minutes
• 총 시간: 45 minutes

재료

•1/3 cup rice vinegar (not ‘seasoned’ rice vinegar as that contains extra sugar)

•2 tablespoons canola or olive oil

•1 tablespoon garlic infused olive oil

•2 tablespoons sugar

•1 tablespoon corn syrup

•1 tablespoon sesame oil

•1 tablespoon minced ginger

•2 tablespoons freshly squeezed lime juice (from 1 lime)

•2 teaspoons salt

•1 teaspoon crushed red pepper flakes

•1 & ½ cups green cabbage, shredded

•1 & ½ cups red cabbage, shredded

•2 carrots, peeled and shredded

•1/2 cup chopped fresh cilantro leaves

For low-FODMAP Turkey Burgers

•1 pound ground turkey

•1/2 teaspoon ground ginger

•1/4 red pepper, finely chopped

•2 scallions, green tips only, chopped

•2 tablespoons low-sodium soy sauce (gluten-free if necessary)

•1 tablespoon maple syrup

•1 teaspoon sesame oil

•Your choice of oil, for frying (or grill)

•6 low-FODMAP, gluten-free burger buns, rolls or thickly sliced bread

방향

For the low-FODMAP Asian slaw:

•In a small bowl, mix together the rice vinegar, canola or olive oil, garlic- infused olive oil, sugar, sesame oil, corn syrup, ginger, lime juice, salt and red pepper flakes

•Cover and refrigerate, at least an hour or overnight

•At least 30 minutes before serving, place the cabbage and carrots in a large bowl and pour the dressing over the coleslaw

•Add the cilantro, and toss

For low-FODMAP Turkey Burgers

•In a large bowl, mix all the ingredients for the burgers thoroughly

•Pat the mixture into 6 large patties of equal thickness

•Heat grill to medium, or place a large saucepan over stovetop set to medium-high and add desired oil

•Place burgers on heated grill or skillet and cook thoroughly, turning occasionally

◦If concerns about outside burning, turn heat to low and cover to completely cook the inside of the burger

◦Cooking time will vary but around 10 minutes

•Serve topped with low-FODMAP Asian Coleslaw or your choice of condiments

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