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Burger of the Month: Green Eggs & Lamb Burgers

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


  • 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.