Fennel Lamb Burgers with Piri-Piri Romesco Sauce | Club House for Chefs

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