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Home » Recipes » Take To Work » Low FODMAP Veggie Burgers

Low FODMAP Veggie Burgers

November 21, 2019 By Joana Oliveira

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See how to make easy and healthy low FODMAP veggie burgers with only 4 ingredients. They are perfect for a quick packed lunch to take to work or a light meal. And for a fail-proof veggie burgers recipe, take a peek at the step-by-step short video I made for you!

This quick and easy low FODMAP Veggie Burgers recipe is great for a packed lunch!

You can easily cook these nourishing low FODMAP veggie burgers in less than 30 minutes with four basic ingredients: quick or rolled oats, eggs, a red bell pepper and spinach.

And to make your task even simpler, I shot this video below while cooking them. Before you watch, I just wanted to say sorry guys for the poor quality. It was important for me to show you how I cook these veggie burgers live from my stove, where there’s not much light or space for a big camera (I used my smartphone). You can say it’s homemade, like the recipe 😉 So, that being said, I would love to know your thoughts on this new format; and feel free to subscribe to my new youtube channel for more low FODMAP recipe videos.

Why put oats in my low FODMAP veggie burgers?

  1. Because they act as a binder and hold the burger together. A common problem in veggie burgers is that they easily fall apart.
  2.   Oats are great for our digestive health! Here are the most important benefits of oats:
  • They feed the good bacteria in our gut
  • They slow digestion, keeping us feeling fuller longer
  • They lower LDL or “bad” cholesterol
  • They are a good source of B vitamins, minerals, and soluble fiber

Which kind of oats should I use to make these low FODMAP veggie burgers?

You can either use quick oats like I did or regular rolled oats. Here are their main differences:

  • Quick oats are pre-cooked, dried and then rolled. They are thinner than rolled oats, giving the burgers a softer texture. They also cook fast, making them perfect for these quick veggie burgers.
  • Rolled oats are oat groats that are steamed and rolled into flakes. They will give the burgers a crunchier texture. But because you still want your burgers to be a bit soft, I suggest you lightly pulse them in the food processor. This way, they will also cook faster.

Is the quantity low FODMAP safe?

As you saw in the video, recipe calls for 5 tablespoons of oats. 5 tablespoons of oats are equivalent to 1/4 cup. So, yes! According to Monash University, we can tolerate:

  • 1/4 cup of quick oats
  • 1/2 cup of rolled oat

This means you can safely use both kinds of oats and eat all six veggie burgers if you want! And if you’re wondering why rolled and quick oats have different safe serves, it is due to different manufacturing processes. For more information, check this comprehensive article by Alana from A Little Bit Yummy.

This quick and easy low FODMAP Veggie Burgers recipe is great for a packed lunch!

What if I still can’t tolerate oats?

What if, even if they’re great for you and low FODMAP safe, you can’t seem to well tolerate or digest oats? Don’t worry, I got you covered! Here are two tips on how to make them easier to digest (Please check recipe notes for details):

  1. Soak oats before cooking. In this case better to use unpulsed rolled oats. You can use quick oats but consistency will be mushy.
  2. Reduce quantity of oats in the recipe, by replacing them with low fodmap flours.
This quick and easy low FODMAP Veggie Burgers recipe is great for a packed lunch!

Need more recipes you can make in less than 30 minutes?

  • Check out my Millet Veggie Burgers. They’re low FODMAP, gluten free and mediterranean-inspired
  • Go to my 7-day low FODMAP lunches meal plan with easy and quick lunch ideas for a week
This quick and easy low FODMAP Veggie Burgers recipe is great for a packed lunch!

These healthy low FODMAP veggie burgers make the perfect weekday lunch or lazy weekend quick meal. They’re super versatile as well! You can eat them:

  • with a green salad
  • with some shoestring fries
  • inside a bun like this one with some rocket lettuce and a slice of tomato
  • and add some low FODMAP ketchup from Fody Foods (affiliate link). Also a great dip for these baked tater tots.

If you try these low FODMAP veggie burgers, let me know! Leave a comment, rate it, and don’t forget to tag a photo with #mygutfeeling on Instagram. Cheers, friends!

This quick and easy low FODMAP Veggie Burgers recipe is great for a packed lunch!
This quick and easy low FODMAP Veggie Burgers recipe is great for a packed lunch!
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4.53 from 23 votes

Low FODMAP Veggie Burgers

See how to make easy and healthy low FODMAP veggie burgers with only 4 ingredients! A quick packed lunch recipe to take to work.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Lunch
Cuisine: Low Fodmap
Keyword: low fodmap veggie burgers, oats, red bell pepper, Spinach
Servings: 6 veggie burgers
Author: My Gut Feeling

Ingredients

  • 1 small red bell pepper diced
  • 2 cups | 2,65 oz | 75 gr spinach washed, drained and roughly chopped
  • 4 tbsp garlic infused olive oil OR olive oil + 1 garlic clove (removed before adding bell peppers and spinach)
  • 1/4 cup | 0,8 oz | 23 gr | 5 tbsp quick oats OR rolled oats, lightly pulsed in the food processor
  • 2 eggs
  • Salt and pepper to taste

Instructions

  • In a medium non-stick pan over medium high heat, add the garlic infused olive oil OR olive oil with garlic that you need to remove before adding any other ingredient (IMPORTANT to keep garlic from spreading fodmaps through the whole dish).
  • Add red bell pepper and sauté until tender; about 5 minutes.
  • Add spinach and cook for 5 minutes more or until spinach has wilted. Set aside.
  • In a mixing bowl, add oats and eggs and mix with a spoon until well combined. Season with salt and pepper to taste.
  • Pour the bell peppers and spinach in the bowl and give the batter a good stir.
  • Generously fill in one tablespoon with the batter and place it in the pan over medium high heat. Repeat with remaining batter. Cook until golden crust forms, about 5 to 6 minutes, then flip to the other side and cook until golden.
  • Serve as it is, inside a bun or with some shoestring fries and a salad.

Notes

Instructions on how to make oats easier to digest:

1. Soak oats before cooking
Soak unpulsed rolled oats in lukewarm water for 30 minutes. Drain soaked oats with a fine strainer and they’re ready to be used.
2. Reduce quantity of oats in the recipe. Replace 5 tbsps of oats with:
– 3 tbsp oats + 2 tbsp buckwheat or rice flour + 2 tsp baking powder
OR
– 3 tbsp oats + 2 tbsp gluten free self-raising flour
Tried this recipe?Mention @mygutfeelingblog or tag #mygutfeeling!

Filed Under: Budget-friendly Recipes, Take To Work, Vegetarian Tagged With: oats, red bell peppers, spinach, veggie burgers

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Reader Interactions

Comments

  1. Lavinia

    November 21, 2019 at 7:36 pm

    Hi Joana,

    This recipe looks delicious. Please could you suggest an alternative to the red pepper. I’m intolerant to red peppers. Would carrot or courgette work?

    Kind regards,
    Lavinia

    Reply
    • Joana

      November 21, 2019 at 10:02 pm

      Hi Lavinia! Thank you for your comment. I think grated carrot could be nice – no need to sauté, just add directly to oats and eggs. You can also try diced eggplant if you like it. Courgette is a bit watery so I’m not sure how it would turn out. Hope this helps! Kind regards, Joana

      Reply
  2. Yuliana Giraldo Cifuentes

    April 20, 2020 at 4:08 pm

    5 stars
    I made your recipe for the first time and I loved it! I will make it again with other veggies ! Thanks for sharing!

    Reply
    • Joana

      April 20, 2020 at 5:13 pm

      Thank you for your nice comment, Yuliana! I am glad you liked the recipe 🙂

      Reply
  3. Jess

    September 9, 2020 at 4:51 pm

    5 stars
    These were amazing! Easy to make and they came out perfectly. Made them for myself for dinner with leftovers for lunches, but even my kids, who are non-low fodmap and not vegetarian have asked me to make more. Thank you for this recipe!

    Reply
    • Joana

      September 9, 2020 at 9:07 pm

      So happy to hear, Jess! Thank you for sharing 🙂

      Reply
  4. Susan Fox

    October 28, 2020 at 12:32 am

    Hi, if I can’t tolerate oats at all
    What would you suggest adding instead to replace the whole amount of oats. Thank you

    Reply
    • Joana

      October 28, 2020 at 5:03 pm

      Hi Susan! I would say 5 tbsp of quinoa flakes instead of oats. It’s a safe serving size and should work fine in terms of consistency. If you try, let me know how it went!

      Reply
  5. Susan Fox

    October 29, 2020 at 2:08 am

    Thank you! I will let you know how they turn out after I make them.

    Reply
  6. Louise

    September 5, 2023 at 11:23 am

    Hi, great recipe thanks. What can be used instead of the eggs to make it vegan please?

    Reply
    • Joana Oliveira

      May 29, 2024 at 4:38 pm

      a flax egg should work 🙂

      Reply

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Hello and welcome to My Gut Feeling! My name is Joana and I follow the low FODMAP diet. Here you can find low FODMAP recipes and tips. Hope you enjoy!


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