Recipe by Rachael Ray
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)
About 1/4 to 1/3 cup EVOO
1 1/2 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 1/2 tsp. ground coriander
1 1/2 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
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.
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).
3. Heat a cast-iron skillet over medium-high. Cook the patties for 7 to 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 EVOO 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.