Place the beef in a mixing bowl, season lightly with salt and pepper and gently combine; do not overwork the meat.

Divide the meat into four equal plump patties, taking care not to overly compress the meat. Make a slight dimple in the center of each patty with your thumb, which will encourage even cooking. Set aside. Have your buns toasted, if desired. (If we are using a skillet, we toast them on the skillet; if we are using a grill, we toast them on the grill).

Heat a large, heavy skillet over medium-high heat or prepare your grill to a medium-high heat. Add the burgers and cook for about 3 minutes, undisturbed. Flip over and cook for about 3 minutes more for medium-rare, or a minute longer if you like them more well done. If you are adding cheese, do so during the last minute of cooking, covering if necessary to encourage the cheese to melt.

Arrange lettuce on bottom of burger bun, add a slice of tomato and place (cheese) burger on top. Crown with bacon and add your low FODMAP condiments of choice; serve immediately.