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Lemon Basil Burgers

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If you’ve been reading my blog for a while (hello, this is my fifth year!) you may have noticed that I sometimes go all over the map of eating; healthy, junk food, vegan, paleo, meat-centric, desserts, no dairy, why smoothies, etc. I’ve pretty much dabbled in every kind of “diet” on the planet. But there are certain things that have less to do with what I won’t eat and what I shouldn’t eat. As I’ve yet to ever take a food sensitivity test, I am not 100% sure on all the things I should avoid. I do know that most dairy bothers me, but I can eat yogurt, cream, butter, and whey (lactose free) with no difficulties. Throw me a bowl of ice cream covered in whipped cream and chocolate sauce and I’ll have a hard time saying no, but the consequences to myself…and my bed mate….would be dire.

I’ve also known for a while that I shouldn’t eat inulin, an indigestible fiber found in many foods. Most notable for me are Jerusalem artichokes (NEVER again), inulin fibers added to health foods, onions and garlic, although I think there may be other sources that bother me. Bananas also contain inulin, but I eat tons of them with no problems. But what garlic, onions and a whole list of other foods do have in common is that they belong to a group of foods known as FODMAPs (click the link for more info). So it was with sadness a few days ago, that I discovered that raw onions bother me…REAL BAD. I ate a ton of fresh salsa I made in KICKASS Blendtec (took 3 seconds) the other day and paid dearly for it all night long. So good though! I’m sad now though, as I’ve already given up on garlic (a favourite of mine) and now onions too!

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So after that night, I knew I needed to not eat onions raw again…although I’m hoping caramelized will be okay. I’ll test that one out in a few weeks… but what it did lead me to, was to develop a recipe for a salsa that those who are sensitive to FODMAPs can eat. You could add a hot pepper, though I was out at the time, and spice it up a couple notches. Here it’s served on delightfully refreshing Lemon Basil Burgers that are perfect for entertaining yet simple enough for weeknight meals with the fam damily. Serve in buns (gasp!), on lettuce wraps, naked in your bare, greasy hands (ooooo baby, yeah) or whatever! Dress that shit up with some ooey gooey, stinky cheese like I did, or some cool slices of avocado like Adrian did. Heck, you could smother these in mustard and bacon if you’re feeling frisky!

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One year ago: Dark Chocolate Bark with Candied Maple Bacon and Sea Salt
Two years ago: Workout of the Day
Three years ago: Fresh Fava Beans
Four years ago: The Newest Foodie

Lemon Basil Burgers and Tomato "Salsa"

Rating: 51

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 9 burger patties


  • 2lbs extra lean ground beef, grass fed/finished
  • 1 tbsp Dijon mustard
  • 1 tsp sea salt
  • zest from 1 lemon
  • 10 fresh basil leaves, torn into pieces
  • For the "Salsa"
  • 1/2 lb sweet grape or heirloom tomatoes, diced
  • 1/2 tsp lime zest
  • 1/4 cup fresh cilantro, diced
  • 1/8 tsp sea salt


  1. Preheat outdoor grill or BBQ to medium high heat.
  2. In a large bowl, combine the burger ingredients and mix well.
  3. Form into uniform sized patties (Should make about 9 smaller sized patties) and set aside on a plate or platter.
  4. In a small bowl, combine the "salsa" ingredients and stir to combine. Set aside.
  5. Grill burgers on BBQ for about 2-3 minutes per side, then transfer to a clean platter and serve.
  6. Serve with your favourite buns, lettuce wraps, or alone. We like ours in butter lettuce with stinky cheese and avocado!

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