Fennel Lamb Burgers with Piri-Piri Romesco Sauce

Take burgers on a bold flavour adventure by preparing them with ground lamb, toasted fennel seed and preserved lemon. Forgo the usual condiments and serve with Piri-Piri Romesco Sauce. Romesco is a versatile sauce from Spain made with roasted red peppers and almonds.

Ingredients

Serves 24
20 ml (125 milliliters) Club House ® Fennel Seed
1 Eggs
125 ml (750 milliliters) Chopped fresh parsley
50 ml (375 milliliters) Finely chopped red onion
50 ml (375 milliliters) Bread crumbs
30 ml (175 milliliters) Finely chopped preserved lemon (optional)
2 ml (15 milliliters) Pepper Black Coarse Grind500 GR
1/2 ml (5 milliliters) Club House ® Sea Salt, French Mediterranean
500 g (3 kilogram) Ground lamb
Step 2 | Serves 24
10 ml (60 milliliters) Chopped fresh garlic
125 ml (750 milliliters) Coarsely chopped roasted red pepper
50 ml (375 milliliters) Coarsely chopped slivered almonds
30 ml (175 milliliters) Olive oil
30 ml (175 milliliters) Piri-piri sauce
Step 3 | Serves 24
2 each Whole wheat pita pockets
500 ml (3 liters) Mesclum mix or arugula leaves
125 ml (750 milliliters) Large diced tomatoes
125 ml (750 milliliters) Diced cucumbers

Procedure

For Burger: Heat small skillet on medium heat. Add fennel and lightly toast until fragrant. Immediately pour out of hot pan to avoid over-toasting. Reserve 1 tsp. for the Romesco Sauce. Mix 1 Tbsp. toasted fennel 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 4 patties.
For Romesco Sauce: Place garlic in blender or food processor. Add roasted red pepper almonds remaining parsley oil piri-piri sauce and reserved toasted fennel; cover. Process until smooth. Set aside.
Plating Instructions: Serve each burger in a pita pocket half with mesclun or arugula and cucumber and tomato. Serve with Piri-Piri Romesco Sauce.