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Falafel Waffle Lamb Merguez Burger

Yield 24 8-oz.

Ingredients

  • Merguez Lamb Sausage

    Ingredients

      • 10 lb. Halperns' Domestic Ground Lamb
      • 1 c. GFS California Tomato Paste
      • 1/4 c. Chopped Garlic
      • 1/4 c. Trade East Sea Salt
      • 1/4 c. 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

      Wash hands.

      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. Cover and refrigerate for 24 hours. CCP: Refrigerate at 41°F or below.

      To prepare à la carte:

      Wash hands.

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

    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
  • Creamy Tahini Dressing

    Ingredients

      • 2 lb. Nonfat Plain Greek Yogurt
      • 1/2 c. 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

      Wash hands.

      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 nonreactive storage container. Cover, label, date and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

    24 oz. Creamy Tahini Dressing
  • Falafel Waffles

    Ingredients

      • 8 ct. GFS Large Grade A Shell Eggs
      • 4 c. GFS Falafel Mix
      • 4 c. GFS Bleached All-Purpose Flour
      • 6 c. 1% Buttermilk
      • 2 Tbsp. Baking Powder
      • 1/4 c. GFS Canola Oil Pan Coating Spray

      Preparation

      Wash hands.

      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 2 oz. of waffle batter onto the center of the iron. Place on a parchment-lined sheet pan to cool. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds.

    48 ct. Falafel Waffles
  • 1/4 c. Markon Mint Leaves
  • 1/4 c. Markon Italian Parsley

Preparation

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.