Chilli & Mint Turkey Patties

Brumbys and FODMAP Health burgers
Serves: 4
Prep: 10 minutes
Cook: 10 minutes

Monash University's Certification program for Products and Recipes join forces! A collaboration between Monash FODMAP, Brumby's Bakery and FODMAP Health. These delicious turkey patties are served in fresh, crispy Brumby's Quinoa and Linseed Low FODMAP rolls.

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Turkey mince

500 g 17.6 oz

1 red chilli, finely diced

28 g 0.1 oz

1 bunch fresh coriander, chopped

16 g 0.6 oz

1 bunch fresh mint, chopped

16 g 0.6 oz

1 large egg

58 g 2 oz

4 Brumby's Quinoa and Linseed Low FODMAP rolls

2 cups baby spinach

150 g 5.3 oz

Low FODMAP condiments of your choice; e.g. Mayonnaise or Dijon Mustard


  1. Using clean hands thoroughly combine turkey, herbs, chilli and egg in a large mixing bowl. 

  2. Heat a large grill frying pan over medium-high heat. Roll mixture into 4 balls and place in the grill frying pan. 

  3. Push each ball down with a wide spatula and fry for 5 minutes. Flip patties and continue to fry until cooked through to the centre. Remove from heat.

  4. Serve the patties on the rolls with spinach and condiment of your choosing.


These could easily be made with any left over Christmas Turkey, just put all the ingredients in a food processor instead of using your hands,  and add an extra egg or olive oil if the mixture is too dry to bring it together.

Nutrition Information (per serve)
Energy 2007 Kj / 480 cal
Protein 34.30g
Carbohydrates 35.00g
Sugar 1.80g
Total Fat 20.90g
Saturated Fat 5.00g
Fibre 6.70g
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