GREEN EGGS AND LAMB BURGERS (RACHAEL RAY)

These burgers are from the March 2018 Rachael Ray Every Day magazine.

Rachael says:  I love Green Eggs and Ham.  I've often riffed on the book in my recipes.  This, however, is the first time I've gone with a pun rather than a literal interpretation.  I give you -- Green Eggs and Lamb!

GREEN EGGS & LAMB BURGERS
Makes 4

Green Harissa
1 tbsp. cumin seeds
1 tsp. coriander seeds
2 jalapenos, 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 extra virgin olive oil

Burgers
1 1/2 lb. ground lamb
Salt and pepper
1 tbsp. extra virgin olive oil 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
r brioche buns lightly toasted
Little Gem lettuce leaves
Thinly sliced tomatoes, seedless cucumber, and red onion

For the green harissa:
In a dry small skillet, stir the seeds over medium heat until tasted, 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.

In a medium bowl, season the lamb with salt and pepper  Mix in 1 tsp. olive oil, the red harissa, garlic and spices.  Form into 4 patties (thinner in the centers for even cooking).

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

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

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

Build the burgers by stacking the bun bottoms, the dill yogurt sauce, lettue, tomatoes, cucumber, onion, lamb patties, eggs, green harissa, and bun top.