How about trying a vegan low fodmap burger during National Barbecue Week! This is a very tasty vegan burger that is not too hard on the digestive tract for people with IBS.
Ingredients
120g of cooked red and white Quinoa
1 chopped roasted red pepper
30g chopped peanuts
1 courgette
4-5 sprigs chopped fresh thyme
2 teaspoons of garlic infused oil
Salt + Pepper to taste
Method
Grate the courgette finely and squeeze out the excess water from the vegetable
Mix all ingredients together
The burgers are delicate, so it is better to put them on a square of greased foil to cook them on the barbecue.
Using a crumpet ring or metal cutter, place the cutter on the foil then fill to the rim with recipe mix and press mixture together, then remove the cutter to leave a circular burger.
Cook on the barbecue till fully cooked through – remember disposable barbecues take longer to warm up and cook food.
once cooked place them in a vegan gluten free, pitta or wrap.
Serve with skewered roasted green peppers.
Makes 3-4 burgers
Enjoy!
Food safety is really important when having a barbecue to prevent food poisoning – often a cause of IBS please see the link for food standards agency for further details on how to keep your friends and family safe http://www.food.gov.uk/news-updates/campaigns/barbecue
Clinical Alimentary 
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