Hamburgers
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| Serves | 5 |
| Prep time | 50 minutes |
| Cook time | 10 minutes |
| Total time | 1 hour |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Egg, Glutamates, Preservatives, Salicylates |
| Suitable for | RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Hot |
| Occasion | Barbecue, Casual Party |
Easy, delicious hamburgers.
Ingredients
Hamburger:
- 500g mince (chicken, beef, lamb)
- 2 teaspoons minced garlic
- 1 tablespoon chopped chives
- 1/4 cup rice or bread crumbs
- pinch salt
- 100ml light cream cheese
To serve:
- 5 bread rolls or hamburger buns
- Iceberg lettuce
- Chickpea dip (refer to recipe)
Directions
| 1. | Combine all the ingredients for the hamburger in a medium sized bowl and mix together with your hands until it is well combined. |
| 2. | Put the hamburger mixture into the fridge for 30 mins. |
| 3. | Divide the meat into 5 parts and roll each part into a ball, then flatten to 1cm thick. |
| 4. | Store the hamburgers in the fridge until ready to cook, or freeze for longer storage. |
| 5. | Cook on the BBQ, grill or frying pan. |
| 6. | Serve on a bun with chickpea dip and lettuce, plus any other allowed ingredients. |
Note
Low Chemical / Failsafe
Variations:
- If moderate salicylates and amines are tolerated you can use Tzatziki dip instead of chickpea.
- If moderate salicylates only are tolerated include grated carrot and peeled cucumber in the hamburger.
- If eggs are tolerated, add a fried egg to the hamburger.
- If amines are tolerated use pork mince.
- Serve with no-tomato sauce, pear sauce or pear and vegetable sauce.
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