Fody's Lettuce Wrapped Low FODMAP Teriyaki Burger

Burgers don’t always have to be encased in a bready bun. Sometimes we want a juicy beef burger but want a lighter approach. That’s when I make a lettuce wrap. This Fody Lettuce Wrapped Low FODMAP Teriyaki Burger is super easy to make using Fody's Low FODMAP Teriyaki Sauce & Marinade, which adds tons of flavor. The sauce is ready to use out-of-the-bottle and combines low FODMAP soy sauce, rice wine vinegar, pineapple juice, toasted sesame oil and ginger for an Asian-style sauce that is incredibly versatile. I use the low FODMAP sauce in this recipe to flavor the meat and to enhance a quick sauté of red bell pepper to top my burger.

Place beef in mixing bowl and season well with salt and pepper. Gently mix in 1 tablespoon of the Fody Teriyaki Sauce & Marinade and scallions and form 4 burger patties, about 3 ½-inches (9 cm) across; keep refrigerated until ready to cook.

Heat oil in a non-stick skillet over medium heat, add red pepper and sauté until beginning to soften. Add 2 tablespoons of Fody Teriyaki Sauce & Marinade and continue to sauté just until the peppers are tender and sauce is absorbed; this might take several minutes. Keep warm.

If using a grill, clean and oil your grates. Prepare a medium-hot propane or hardwood charcoal grill or preheat a skillet on the stovetop. (You can simply wipe the skillet out that you already used; no need to clean thoroughly). Add the burgers and cook until the bottom begins to take on some char. Meanwhile, brush the top with Fody Teriyaki Sauce & Marinade. Flip burgers and slather with more sauce. Continue cooking until your desired level of doneness. I like to flip the burgers twice during cooking so that I can lacquer them with lots of sauce.

Serve burgers on lettuce wraps and top with sautéed peppers. Drizzle on extra sauce, if desired.