Fennel Lamb Burgers with Peri-Peri Romesco Sauce
main dishes

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 credit: Maria Lichty from Two Peas and Their Pod.
  • 20m

    prep time

  • 10m

    Cook Time

  • 368

    Calories

  • 14

    Ingredients

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Ingredients

6

Servings

Fennel Lamb Burgers

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

  • 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

  • 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

Nutrition information (per Serving)

Reviews

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