20m
PREP TIME
10m
COOK TIME
368
CALORIES
14
INGREDIENTS
Ingredients 6 Servings
- 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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