Low FODMAP Lamb Burgers with Tahini Sauce

Name: Low FODMAP Lamb Burgers with Tahini Sauce
Total time: 30 min
Ingredients: ½ cup (112 g) tahini; ¼ cup (60 ml) freshly squeezed lemon juice; 2 tablespoons Garlic-Infused Oil, (made with olive oil, or purchased equivalent); ¼ cup to 1/2 cup (60 ml to 120 ml) warm water; Kosher salt; 1 pound (455 g) ground lamb; 3 tablespoons finely chopped scallions, (green parts only); 1 tablespoon Garlic-Infused Oil, (made with olive oil, or purchased equivalent, plus extra); 1 tablespoon finely chopped flat leaf parsley; 1 teaspoon finely chopped fresh mint; 1 teaspoon finely chopped fresh oregano; ½ teaspoon ground cumin; Freshly ground black pepper; 2 cups (150 g) shredded lettuce, (such as Iceberg or Romaine); 1 cup (64 g) chopped scallions, (green parts only); ½ pint cherry tomatoes, (halved); 2 Persian cucumbers, (ends trimmed and discarded, sliced thinly crosswise); ½ red bell pepper, (cored and cut into strips); 1/3 cup (12 g) finely chopped flat leaf parsley; 2 tablespoons chopped fresh dill; 2 ounces (55 g) feta, (crumbled); A few black or green olives; (optional); Red Wine Vinaigrette; (optional)

www.fodmapeveryday.com

Our Low FODMAP Lamb Burgers with Tahini Sauce also features a flavorful, colorful fresh herb and feta salad. Dinner is done in less than 30 minutes.

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

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Ingredients

½ cup (112 g) tahini
¼ cup (60 ml) freshly squeezed lemon juice
2 tablespoons Garlic-Infused Oil, (made with olive oil, or purchased equivalent)
¼ cup to 1/2 cup (60 ml to 120 ml) warm water
Kosher salt
1 pound (455 g) ground lamb
3 tablespoons finely chopped scallions, (green parts only)
1 tablespoon Garlic-Infused Oil, (made with olive oil, or purchased equivalent, plus extra)
1 tablespoon finely chopped flat leaf parsley
1 teaspoon finely chopped fresh mint
1 teaspoon finely chopped fresh oregano
½ teaspoon ground cumin
Freshly ground black pepper
2 cups (150 g) shredded lettuce, (such as Iceberg or Romaine)
1 cup (64 g) chopped scallions, (green parts only)
½ pint cherry tomatoes, (halved)
2 Persian cucumbers, (ends trimmed and discarded, sliced thinly crosswise)
½ red bell pepper, (cored and cut into strips)
1/3 cup (12 g) finely chopped flat leaf parsley
2 tablespoons chopped fresh dill
2 ounces (55 g) feta, (crumbled)
A few black or green olives; (optional)
Red Wine Vinaigrette; (optional)