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Falafel Waffle Lamb Merguez Burger

Yield 24 240-g.

Ingredients

  • (Recipe) Merguez Lamb Sausage

    Ingredients

      • 4.5 kg. Ground Lamb
      • 200 g. GFS California Tomato Paste
      • 38 g. Chopped Garlic
      • 4 Tbsp. Trade East Sea Salt
      • 4 Tbsp. Trade East Paprika
      • 2 Tbsp. Trade East Ground Turmeric
      • 2 Tbsp. Trade East Whole Fennel Seed
      • 2 Tbsp. Trade East Curry Powder
      • 2 Tbsp. Trade East Granulated Onion
      • 1/2 Tbsp. Trade East Ground Cumin Seed
      • 1 Tbsp. Trade East Ground Cinnamon
      • 1 Tbsp. Trade East Restaurant Ground Black Pepper
      • 2 tsp. Trade East Ground Cayenne Red Pepper

      Preparation

      1] Place all ingredients in the chilled stainless-steel bowl of an electric mixer fitted with a chilled paddle attachment. Mix on low speed until blended. Do not overmix.

      2] Spread out in two chilled stainless-steel hotel pans.

      To prepare à la carte:

      Patty into desired-size portions. Place on an oiled, heated flat griddle or in a nonstick sauté pan. Cook until just cooked through.

       

    4.5 kg. (Recipe) Merguez Lamb Sausage
  • 118 ml. GFS Clear Canola Oil
  • 680 g. Extra Large Green Peppers
  • 680 g. Assorted Peppers
  • 680 g. Sweet Onions
  • 680 g. Markon Roma Tomatoes
  • (Recipe) Creamy Tahini Dressing

    Ingredients

      • .90 kg. Nonfat Plain Greek Yogurt
      • 120 ml. Pure Ground Sesame Seed Tahini Paste
      • 1 ct. Markon Lemons
      • 1 tsp. Trade East Granulated Onion
      • 1 tsp. Trade East Granulated Garlic
      • 1 tsp. Trade East Sea Salt
      • 1/4 tsp. Trade East Ground White Pepper

      Preparation

      1] Place all ingredients in a stainless-steel mixing bowl. Whisk together until blended. Adjust to desired consistency with cold tap water, if necessary.

      2] Transfer to a non reactive storage container. Cover, label, date and refrigerate until needed.

    764 ml. (Recipe) Creamy Tahini Dressing
  • (Recipe) Falafel Waffles

    Ingredients

      • 8 ct. GFS Large Grade A Shell Eggs
      • 560 g. Falafel Mix
      • 560 g. GFS Bleached All-Purpose Flour
      • 1.4 L. 1% Buttermilk
      • 2 Tbsp. Baking Powder
      • 60 ml. GFS Canola Oil Pan Coating Spray

      Preparation

      Break the eggs into a stainless-steel mixing bowl. Whisk until blended. Add the flour, buttermilk and baking powder to the eggs. Whisk until blended. Use a small amount of buttermilk or flour to adjust the batter to desired consistency. Cover and refrigerate for 30 minutes.

      To prepare à la carte:

      Spray a heated waffle iron with pan spray. Scoop 57 g. of waffle batter onto the center of the iron. Place on a parchment-lined sheet pan to cool. 

       

    48 un. (Recipe) Falafel Waffles
  • 38 g. Mint Leaves
  • 38 g. Markon Italian Parsley

Preparation

Portion the lamb into 170 g. balls. Patty out into 3½” circles. Place in a storage container between parchment-paper layers. Cover and refrigerate until needed.

To prepare à la carte:

1] Place the lamb patty on a heated flat griddle. Cook on both sides until just cooked through. 

2] Place 1 tsp. of canola oil in a heated, nonstick sauté pan. Add 1 oz. each of green peppers, assorted peppers and onions to the pan. Toss pan over medium heat until just warmed through. Add 30g. of Roma tomatoes. Toss pan to blend. Season to taste with salt and pepper.

3] Drizzle 1 Tbsp. of creamy tahini dressing on top of a warmed falafel waffle. Place on a warmed serving plate. Place the lamb on top of the dressing. Place the vegetable mixture on top of the lamb. Drizzle 1 Tbsp. of dressing on top of the vegetables. Sprinkle ½ tsp. each of mint and parsley on top of the vegetables and dressing. Place a second warmed falafel waffle on top of the sandwich.