Falafel Waffle Lamb Merguez Burger

24 8-oz. Yield


  • 10 lb. Merguez Lamb Sausage
  • 1/2 c. GFS Clear Canola Salad Oil
  • 1 1/2 lb. Markon Extra Large Green Peppers
  • 1 1/2 lb. Assorted Peppers
  • 1 1/2 lb. Sweet Onions
  • 1 1/2 lb. Markon Roma Tomatoes
  • 24 oz. Creamy Tahini Dressing
  • 48 ct. Falafel Waffles
  • 1/4 c. Markon Mint Leaves
  • 1/4 c. Markon Italian Parsley


Wash hands. Portion the lamb into 6 oz. balls. Patty out into 3½” circles. Place in a storage container between parchment-paper layers. Cover and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

To prepare à la carte:

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.

1. Place the lamb patty on a heated flat griddle. Cook on both sides until just cooked through. CCP: Final internal cooking temperature must reach a minimum of 155°F, held for a minimum of 15 seconds.

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 1 oz. of Roma tomatoes. Toss pan to blend. Season to taste with salt and pepper. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds.

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.