These burgers are an exciting change from traditional beef burgers and a fantastic way to liven up what’s going on at the center of a bun. They’re a relatively new favorite in our home and we just can’t get enough. Bell’s Seasoning, somewhat more commonly known as poultry seasoning, is a combination of rosemary, thyme, oregano, marjoram, black pepper and nutmeg, so it’s generally considered safe for those with GI disorders and is also sodium free, in case you have any blood pressure or swelling concerns. Additional rosemary really makes these juicy, melt in your mouth pork burgers hum with flavor and tomato compliments them exquisitely.
These burgers work great for the low histamine diet, too! You just need to make a couple of modifications, which I’ve noted with asterisks. Enjoy!
Bell’s Pork Burgers
- 1 tablespoon olive oil
- 1 to 1¼ lb ground pork (unseasoned)
- ½ cup low FODMAP bread crumbs or crushed crackers
- 1 egg
- 1 tablespoon Bell’s seasoning or poultry seasoning*
- 1 teaspoon dried rosemary
- Low FODMAP Mayonnaise*
- Hamburger Buns*
In a mixing bowl, stir together ground pork, bread crumbs, egg and seasonings. Heat a large skillet on medium-high. Add olive oil. Form pork mixture into ¼ lb patties and place in skillet. Brown each side for 2-3 minutes and reduce heat. Cover with lid and cook an additional 8-10 minutes until cooked through. Dress bun with mayonnaise and top with fresh tomato and lettuce.
*Omit these items if you require a low mold or low histamine diet. Bell’s seasoning contains black pepper. My recipe omits black pepper for those who cannot tolerate it.
Prep time: 10 mins
Cook time: 20 mins
The Bell Burger is pictured with my low histamine and low FODMAP traditional-style Chicken Noodle Soup. Get the Recipe!