Categories: Burgers

Ingredients

• Green Harissa:
• 1 tbsp. cumin seeds
• 1 tsp coriander seeds
• 2 jalapenos, seeded and coarsely chopped
• 2 scallions, coarsely chopped
• 2 garlic cloves, crushed
• 1 cup mixed fresh cilantro and parsley
• Juice of 1 lemon
• Salt
• 1/3 cup olive oil
• Burgers:
• 1 1/2 lb. ground lamb
• Salt and pepper
• 1 tbsp. olive oil, plus a drizzle for the eggs
• 1 tbsp. red harissa paste or chili paste
• 2 garlic cloves, grated or pasted
• 1 tbsp. ground sumac or paprika
• 1 1/2 tsp ground coriander
• 1 1/2 tsp ground cumin
• 1 tsp fennel pollen or crushed fennel seeds
• 1/2 cup 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

Directions

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 jalapenos, scallions, garlic, herbs, and lemon juice; season with salt. With the machine running, stream in the olive oil to form a sauce; transfer to a bowl.

2. In a medium bowl, season the lamb with salt and pepper. Mix in 1 tbsp. olive oil, red harissa, garlic, and spices. Form into 4 patties.

3. Heat a cast-iron skillet over medium-high. Cook the patties for 7-8 minutes, turning occasionally; transfer to a plate.

4. In a small bowl, season the yogurt. Mix in the dill.

5. In a nonstick skillet, heat a drizzle of olive oil over medium. Crack in the eggs and cook until fried, over easy or medium.

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.

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