Classification: Phase 1 – Restricted, GF, DF, LF
‘Just because you are treating SIBO doesn’t mean you have to miss out on burgers! You won’t even notice the lack of bun with this juicy Aussie burger, and the carrot chips are a fun play on the traditional potato chip.’ Rebecca Coomes
- 300g beef mince
- 3 free range eggs
- 1 tsp dried parsley
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper, freshly ground
- 4 rashers free range bacon, free from nitrates and sugar
- 1 whole beetroot, cleaned
- 4 leaves iceberg lettuce, washed
- 2 carrots, peeled, cut into batons
- 2 tbs lard (see SIBO Summer Cookbook recipe page 122)
- 2 tbs mustard
Pre-heat the oven to 200c.
Wrap the washed, unpeeled whole beetroot in foil. Place in the oven to cook for 1 hour. To check if it is cooked through, remove from the oven and pierce with a fork or small knife. If it goes into the flesh easily, it is cooked. Remove from the oven and allow to cool. The beetroot may release some juices while cooking and cooling, so it’s best to place something underneath it to prevent staining.
Once cool enough to handle, unwrap the foil and discard. The skin from the beetroot will come away easily now. Peel off all of the skin and then slice into thick slices. Set aside.
Place the carrot batons in a bowl. Melt 1 tablespoon of lard and pour over the carrots. Sprinkle with salt and pepper and mix to combine. Cover a baking tray with baking paper, and then spread the carrots out evenly on the tray and cook for 30 to 45 minutes, or until cooked and slightly crispy.
Meanwhile, place the mince, 1 egg, parsley, oregano, ½ teaspoon of salt and ½ teaspoon of pepper in a large bowl. Using your hands, mix until thoroughly combined and the mixture has come together. Form into 2 large patties. Place in the fridge for 30 minutes to firm.
Heat a non-stick pan or BBQ over a medium heat. Melt 1 tablespoon of lard then add the patties to the pan. Cook the patty to your liking. Remove from the heat.
In the same pan, add the bacon and egg and cook to your liking. Remove from the heat.
To assemble your burger, place 2 lettuce leaves on a plate. Top with the burger, 2 slices of beetroot, 2 rashers of bacon and 1 egg. Serve with half of the carrot chips and mustard.
Rebecca Coomes is an author, entrepreneur, passionate foodie and intrepid traveller. She transformed her health after a lifetime of chronic illness, and today guides others on their own path to wellness. She is the founder of The Healthy Gut, a platform where people can learn about gut health and how it is important for a healthy mind and body. Rebecca is also the author of the world’s first cookbooks for people treating Small Intestinal Bacterial Overgrowth (SIBO) and the host of the SIBO cooking show and The Healthy Gut podcast.