Burger of the Month: Green Eggs & Lamb Burgers

Green Harissa

• 1 tbsp. cumin seeds
• 1 tsp. coriander seeds
• 2 jalapeños, seeded and coarsely chopped
• 2 scallions, coarsely chopped
• 2 cloves garlic, crushed
• 1 cup (packed) mixed fresh cilantro and flat-leaf parsley
• Juice of 1 lemon (about 1/4 cup)
• Salt
• About 1/4 to 1/3 cup EVOO

Burgers

• 1 ½ lb. ground lamb
• Salt and pepper
• 1 tbsp. EVOO, plus a drizzle for the eggs
• 1 tbsp. store-bought red harissa paste or chili paste
• 2 cloves garlic, grated or pasted
• 1 tbsp. ground sumac or paprika
• 1 ½ tsp. ground coriander
• 1 ½ tsp. ground cumin
• 1 tsp. fennel pollen or crushed fennel seeds
• About 1/2 cup plain whole-milk yogurt
• 2 tbsp. fresh dill, finely chopped
• 4 large eggs
• 4 brioche buns, lightly toasted
• Little Gem lettuce leaves
• Thinly sliced tomatoes, seedless cucumber, and red onion

• Step 1 For the green harissa, in a dry small skillet, stir the seeds over medium heat until toasted, about 1 minute or so. Transfer to a food processor and pulse to coarsely grind. Add the jalapeños, scallions, garlic, herbs, and lemon juice; season with salt. With the machine running, stream in the EVOO to form a sauce; transfer to a bowl.
• Step 2 In a medium bowl, season the lamb with salt and pepper. Mix in 1 tbsp. EVOO, the red harissa, garlic, and spices. Form into 4 patties (thinner in the centers for even cooking).
• Step 3 Heat a cast-iron skillet over medium-high. Cook the patties for 7 to 8 minutes, turning occasionally; transfer to a plate.
• Step 4 In a small bowl, season the yogurt. Mix in the dill.
• Step 5 In a nonstick skillet, heat a drizzle of EVOO over medium. Crack in the eggs and cook until fried, over easy or medium.
• Step 6 Build the burgers by stacking the bun bottoms, the dill-yogurt sauce, lettuce, tomatoes, cucumber, onion, lamb patties, eggs, green harissa, and bun tops.