Fennel Lamb Burgers with Peri-Peri Romesco Sauce

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 and almonds. Photo cr... 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 and almonds. Photo credit: Maria Lichty from Two Peas and Their Pod. Read More Read Less
20m
PREP TIME
10m
COOK TIME
368
CALORIES
14
INGREDIENTS

Servings: 6

Ingredients

  • Fennel Lamb Burgers
  • 3 tablespoons McCormick Gourmet™ Organic 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 tablespoons finely chopped preserved lemon
  • 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
  • 1 pound 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 tablespoons olive oil
  • 2 tablespoons peri-peri sauce

INSTRUCTIONS

  • 1 For the Burgers, 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
  • 2 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
  • 3 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
  • 4 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

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