Doug's Burgers

Name: Doug's Burgers
Cuisine: American
Ingredients: 1 lb Wagyu ground beef; 0.5 lb ground veal; 1 egg; 1 tbsp dijon mustard; 1 tbsp worcestershire sauce; 0.25 cup plain bread crumbs; Coarse salt and pepper; Brioche buns

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Contains:DairyEggFishGluten

High FODMAPTriggers: Bread or breadcrumbs

Fructans

Estimated from the ingredient list only. Portion sizes aren't considered, so check the Monash University FODMAP app or your dietitian before relying on this.

After years of research and experimentation, I "think" I've come up with the ideal recipe for preparation of burgers. The combination of Wagyu + Veal is my opinion provides the…

Directions

1
Mix all the ingredients (except the buns) in a bowl until mixed thoroughly. Form 4 burgers, remembering that they will shrink (so make them a big bigger in circumference than you think you need to match the size of the buns. Remember they will plump so remember to "dent" them in the middle.
2
Lay the burgers out on wax paper to flatten evenly and then put in freezer for 30 minutes to get them firm before putting on the grill.
3
If you want a cheeseburger, then lay cheese on top of the burgers about 2 minutes before you remove them from the heat. While my son likes the standard "orange" cheddar slices, I prefer something a little richer. Right now we tend to use Beecher's Flagship cheese.
4
Garnishing: Garnishing a burger is obviously a personal taste thing. Some of my favorite toppings include; avocado, tomato, Mama Lil's peppers (paid link), mustard and arugula. The one items I cannot condone on a burger is ketchup. I realize that there are those of you out there hwo will question my "anti-ketchup" stance, but I just don't like the way ketchup makes the bun soggy..

Diets

Fits as written

Dairy-free
Nut-free
Halal-friendly
Low-carb
High-protein
Low-sodium

Works with easy swaps

Gluten-free (2)

plain bread crumbs → gluten-free breadcrumbs
Brioche buns → gluten-free bread

Egg-free (1)

egg → flax egg (1 tbsp ground flaxseed + 3 tbsp water each)

Low FODMAP (2)

plain bread crumbs → gluten-free breadcrumbs
Brioche buns → gluten-free bread

Some other ingredients are only low FODMAP in small portions.

How we decide

Vegetarian:: No meat, poultry, fish, shellfish or gelatin (including stock made from them).
Vegan:: Vegetarian, plus no dairy, eggs or honey.
Pescatarian:: No meat, poultry or gelatin; fish and shellfish are fine.
Gluten-free:: No wheat flour, pasta, bread, soy sauce, barley, rye, couscous, beer or oats (unless certified gluten-free).
Dairy-free:: No milk, butter, cream, yogurt, cheese or other dairy.
Egg-free:: No eggs, egg noodles or mayonnaise.
Nut-free:: No peanuts or tree nuts (almonds, walnuts, cashews, pistachios and so on).
Low FODMAP:: Rated from the ingredient list; see the Low FODMAP badge on each recipe.
Halal-friendly:: No pork products, alcohol or gelatin. This can't confirm halal sourcing.
Paleo:: No grains, legumes, dairy, refined sugar or seed oils.
Mediterranean:: No red or processed meat and no butter, lard, margarine or cream as cooking fats.
Low-carb:: About 20 g net carbs (carbs minus fiber) or less per serving, from the nutrition estimate.
Keto:: About 10 g net carbs or less per serving, with at least 55% of calories from fat.
Atkins:: About 10 g net carbs or less and 5 g sugar or less per serving.
High-protein:: 25 g protein or more per serving.
Low-sodium:: About 600 mg sodium or less per serving.

Based on the ingredient list and nutrition estimate only. Hidden ingredients in packaged foods, and cooking methods, aren't visible to us. Check labels, and for medical diets or allergies ask your doctor or dietitian.