Description of Fody's Lettuce Wrapped Low FODMAP Teriyaki Burger
Burgers don’t always have to be encased in a bready bun. Sometimes we want a juicy beef burger but want a lighter approach. That’s when I make a lettuce wrap. This Fody Lettuce Wrapped Low FODMAP Teriyaki Burger is super easy to make using Fody's Low FODMAP Teriyaki Sauce & Marinade, which adds tons of flavor. The sauce is ready to use out-of-the-bottle and combines low FODMAP soy sauce, rice wine vinegar, pineapple juice, toasted sesame oil and ginger for an Asian-style sauce that is incredibly versatile. I use the low FODMAP sauce in this recipe to flavor the meat and to enhance a quick sauté of red bell pepper to top my burger.
Fody's Lettuce Wrapped Low FODMAP Teriyaki Burger Ingredients
- 1-pound (445 g) 80% to 82% lean ground beef
- Kosher salt
- Freshly ground black pepper
- 1/3 to ½ cup (75 ml to 120 ml) Fody Low FODMAP Teriyaki Sauce & Marinade, divided
- ¼ cup (16 g) finely chopped scallion greens
- 2 teaspoons Fody Low FODMAP Shallot-Infused or Garlic-Infused Olive Oil
- 1 medium red bell pepper, cored and cut into thin strips
- 4 large (or 8 smaller), intact leaves of Boston, Bibb or Butter lettuce
Directions for Fody's Lettuce Wrapped Low FODMAP Teriyaki Burgers
Place beef in mixing bowl and season well with salt and pepper. Gently mix in 1 tablespoon of the Fody Teriyaki Sauce & Marinade and scallions and form 4 burger patties, about 3 ½-inches (9 cm) across; keep refrigerated until ready to cook.
Heat oil in a non-stick skillet over medium heat, add red pepper and sauté until beginning to soften. Add 2 tablespoons of Fody Teriyaki Sauce & Marinade and continue to sauté just until the peppers are tender and sauce is absorbed; this might take several minutes. Keep warm.
If using a grill, clean and oil your grates. Prepare a medium-hot propane or hardwood charcoal grill or preheat a skillet on the stovetop. (You can simply wipe the skillet out that you already used; no need to clean thoroughly). Add the burgers and cook until the bottom begins to take on some char. Meanwhile, brush the top with Fody Teriyaki Sauce & Marinade. Flip burgers and slather with more sauce. Continue cooking until your desired level of doneness. I like to flip the burgers twice during cooking so that I can lacquer them with lots of sauce.
Serve burgers on lettuce wraps and top with sautéed peppers. Drizzle on extra sauce, if desired.
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step. Low FODMAP Recipes come courtesy of FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original low FODMAP chicken recipe was created by recipe developer and author Dédé Wilson. You can find many more original low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.