Prep Time: 10 minutes
Chill Time: 1 hour
Cook Time: 10 minutes
Makes 4 burgers; 1 burger per serving
Fody's Teriyaki Glazed Low FODMAP Salmon Burgers
Description of Fody's Teriyaki Glazed Low FODMAP Salmon Burgers
Teriyaki Glazed Low FODMAP Salmon Burgers are ridiculously easy and yet impressive enough for NON-FODMAP company! I used Fody's Low FODMAP Teriyaki Sauce & Marinade to flavor the burger inside and out – and also to make a flavored mayonnaise to slather on your cooked low FODMAP burger. Get your grill ready. Feel free to eat the burgers plain, with a lettuce wrap, or in a LOFO bun with lettuce and tomato. Our Creamy Garden Herb Low FODMAP Coleslaw is a great side.
Fody's Low FODMAP Teriyaki Glazed Salmon Burgers Ingredients
- 1 pound (455 g) skinned salmon filet, pin bones removed, cut into chunks
- ¾ cup (65 g) low FODMAP panko breadcrumbs
- ¾ cup (170 g) mayonnaise, divided
- ½ cup (120 ml) Fody low FODMAP Teriyaki Sauce, divided
- Fody Garlic-Infused Olive Oil
- Low FODMAP buns, optional
- Lettuce & Tomato, optional
Directions for Fody's Teriyaki Glazed Low FODMAP Salmon Burgers
Fit a food processor with a metal blade, add the salmon chunks and pulse on and off until it is a uniform medium chopped size (not too chunky or it won’t hold together; not too fine or it will be paste). Scrape into a mixing bowl and add the panko, ¼ cup (56 g) mayo, 1 tablespoon of the Fody low FODMAP Teriyaki Sauce and mix together well. Form four salmon patties, place salmon patties on a platter, cover with plastic wrap, and refrigerate for 1 hour to firm up.
Stir together remaining ½ cup (113 g) mayonnaise and 1 tablespoon Fody Teriyaki Sauce; set aside. This will be used as a low FODMAP condiment for your finished burger.
Pour the remaining Fody Teriyaki Sauce in a small saucepan and simmer until it has reduced and becomes thick and glossy; set aside keeping warm.
Meanwhile, prepare your grill, either charcoal or propane. Make a medium-hot grill. Brush clean grates with a little Fody Garlic-Infused low FODMAP Olive Oil and also brush both sides of the salmon patties with oil. Grill the burgers, lid closed, for about 5 to 8 minutes, turning once during cooking, until golden and a little crispy on both sides. You can cook them so that the salmon is a tad rare in the center or you can cook them thoroughly to your liking. During the last few minutes of cooking, baste them with reduced and thickened Fody Teriyaki Sauce.
Your low FODMAP salmon burgers are now ready to serve. Offer the Teriyaki mayo alongside to slather on the burgers. You can serve the burgers on a bed of lettuce, or on a LOFO bun with lettuce and tomato and coleslaw alongside.
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original Low FODMAP 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®.fodmapeveryday.com
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