Low FODMAP Corned Beef Sauerkraut Burgers
Low FODMAP Corned Beef Sauerkraut Burgers
These tasty low FODMAP corned beef & red cabbage sauerkraut burgers make the perfect snack or lunch. Pair them with a side of crispy potato fries and a salad to create a lovely main meal.
If you are trying red cabbage sauerkraut for the first time, start with a small 2 tablespoon serve and test your tolerance level. Red cabbage sauerkraut is low FODMAP in 1/2 cup serves.
This low FODMAP recipe is perfect for using up leftover corned beef or you can make a batch of corned beef to use for lunches.
Ingredients
Make gluten freeSlowcooked Corned Beef
corned beef silverside
FODMAP
rice wine vinegar
Gluten Free
Corned Beef & Red Sauerkraut Burgers
gluten free burger bun
FODMAP
Buy gluten free burger buns, bread, and wraps that do not contain any high FODMAP ingredients like inulin/chicory root fibre, apple or pear juice, apple fibre, concentrated fruit juices, honey, or high fructose corn syrup.
Also check what low FODMAP flours have been used, avoid gluten free products that contain amaranth flour, lupin flour, chickpea/besan/gram/garbanzo bean flour, lentil flour or large amounts of soy flour or coconut flour.
FODMAP
cooked corned beef
FODMAP
red cabbage sauerkraut
FODMAP
wholegrain mustard (add more to taste)
FODMAP
mayonnaise (optional - add more to taste)
Gluten Free
FODMAP
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Learn moreMethod
- How To Make Slow Cooked Corned Beef
- If you don’t have any pre-cooked corn beef then you can cook your own. Drain and rinse the corned silverside under running water (I do this twice to remove the excess salt). Then place the silverside in the slowcooker. Sprinkle the silverside with the brown sugar, cloves and black pepper. Add the rice wine vinegar, bay leaf, and carrot (chop roughly into large chunks first). Then cover with 4 to 5 cups of hot water. Cook on low for 8-9 hours, until the meat is tender. Then drain and carve.
- Corned Beef & Sauerkraut Burgers
- Make the burgers. Toast the gluten free burger buns in the oven. Grate the carrot. Layer your burger with lettuce, grated carrot, corned beef and red cabbage sauerkraut (1 to 2 tablespoons per burger). Add a dollop of wholegrain mustard and a grind of black pepper. Add a drizzle of mayonnaise if desired. Enjoy!
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Joanna Baker (APD)
Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alongsi... Read more
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