Fennel Lamb Burgers with Peri Peri Romesco Sauce
Preparation Time: 20 minutes
Cook Time: 20 minutes
Makes 6 servings.
Take burgers on a bold flavor adventure by preparing them with ground lamb, toasted fennel seed and preserved lemon. Forgo the usual condiments and serve with Peri-Peri Romesco Sauce. Romesco is a versatile sauce from Spain made with roasted red peppers a
3 Tbs McCormick® Gourmet Collection Fennel Seed
1 egg, beaten
1/2 cup chopped fresh parsley, divided
1/4 cup finely chopped red onion
1/4 cup plain bread crumbs
2 Tbs finely chopped preserved lemon
1/2 tsp McCormick® Gourmet Collection Black Pepper, Coarse Grind
1 lb ground lamb
3 whole wheat pita breads, toasted and halved
Peri-Peri Romesco Sauce:
1 small clove garlic
1/2 cup coarsely chopped roasted red pepper
1/4 cup slivered almonds, coarsely chopped
2 Tbs olive oil
2 Tbs peri-peri sauce
Heat small skillet on medium heat. Add fennel seed; cook and stir 1 minute or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Finely crush seeds using a rolling pin or a mortar and pestle. Reserve 1 tablespoon for the Romesco Sauce.
Mix remaining fennel seed and egg in large bowl. Let stand 5 minutes. Add 1/4 cup of the parsley, onion, bread crumbs, preserved lemon and pepper; mix until well blended. Add lamb; mix gently. Shape into 6 patties.
For the Romesco Sauce, place garlic in blender or small food processor; cover. Process until chopped. Add roasted red pepper, almonds, remaining 1/4 cup parsley, oil, peri-peri sauce and reserved crushed toasted fennel seed; cover. Process until smooth. Set aside.
Grill burgers over medium heat to desired doneness. (For medium doneness, cook 4 to 5 minutes per side.) Serve in pita breads with baby spinach or other greens, and cucumber and tomato slices. Serve with Peri-Peri Romesco Sauce