Happy pre-Friday!! 🙂 (otherwise known as Thursday!)
As you guys have probably realized, Brian and I rarely repeat meals. It’s not that I don’t like any of the meals that I create, I just have SO much fun trying new creations in the kitchen that I often forget about the awesome things I have already tried. Well, Brian did NOT let me forget about these burgers.
I made them once and Brian immediately requested them again…so I made them again and documented the changes I made to the original recipe so that I could share this wonderful low FODMAP meal with all of you.
These burgers have a great nutty, gingery, slightly asian flavor that will NOT disappoint. I love my burger on a bed of romaine, Brian loves his on a bun.
Definitely give this twist on the classic burger a try 🙂
1 Tbsp almond butter or sunflower seed butter (you can easily make your own by placing the nuts of choice in the food processor and blending until buttery smooth!)
1 Tbsp maple syrup
½ tsp black pepper
Place large skillet over medium high heat.
Combine the ground chicken, chives, tamari, sea salt, black pepper, ginger, and sesame oil. Mix until thoroughly combined.
Form into four hamburger shaped patties.
I put a little coconut oil in the bottom of my skillet so the burgers don’t get stuck to the bottom.
Once the coconut oil has melted, place 2 or 4 patties (depending on the size of your skillet!) on the hot skillet.
Cook for about 6 minutes on each side (until the burger has an internal temperature of 165°F).
While the burgers are cooking, mix together the mayo, almond or sunflower seed butter, maple syrup and pepper.
Serve the burgers on a bun or a bed of romaine lettuce and top with a little bit of the nutty sauce. Serve with homemade baked potato fries, sweet potato fries, roasted veggies, kale salad, or whatever your heart desires!
If you give these burgers a try, we really hope you love them!! 🙂
SHARE THIS POST:
LEAVE A COMMENT
Based on this post, here are a few similar ones you should check out.