Root-a-Burgers

You can’t put high-FODMAP mushrooms on top of these burgers, but a drizzle of black truffle oil before and after grilling provides a similar—more dramatic—earthy flavor.

Ingredients

Serves 6

2 medium parsnips, peeled and cut into 1⁄2" rounds

2 medium carrots, peeled and cut into 1⁄2" rounds

1 teaspoon grapeseed oil

2 teaspoons salt, divided

1⁄2 teaspoon freshly ground black pepper, divided

2 slices gluten-free bread, toasted

1 cup canned lentils, drained and rinsed well

1 large egg

1 cup freshly grated Parmesan cheese

1 teaspoon black truffle oil

What Is Truffle Oil?

Truffles are a type of fungi, often found near the roots of trees; not all are edible. Truffle oil adds the taste of truffles to cooking. White truffle oil provides a fairly light, herby taste while black truffle oil has a stronger, earthy taste. Some truffle oils are made from synthetic ingredients; true oil is more expensive. Although neither one has been specifically tested for FODMAP content, typically oils are low in FODMAPs.

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss parsnips and carrots with grapeseed oil, 1 teaspoon salt, and 1⁄4 teaspoon pepper. Spread on baking sheet and bake 30 minutes. Set aside to cool.
3. In a food processor, pulse toast to a crumb consistency. Transfer to a bowl.
4. Add roasted vegetables to food processor and pulse until there are no major lumps. Add remaining salt and pepper, toasted bread crumbs, lentils, egg, and cheese. Pulse to combine.
5. Transfer to a workspace and form 6 equal patty rounds.
6. Refrigerate patties 12–24 hours before grilling or broiling on surface coated with truffle oil. Cook patties 3–4 minutes on each side; drain on paper towels.

Per Serving

Calories: 265

Fat: 12g

Protein: 19g

Sodium: 1485mg

Fiber: 2g

Carbohydrates: 21g

Sugar: 3g