Moroccan Lamb Burgers with Harissa Cream

Everyone seems so friendly in southern California.  You walk into the grocery store and get multiple warm smiles and hellos, even from nasty chihuahuas is ladies' purses .  What a lot of sun won't do.

I discovered Gelson's Grocery in Pacific Beach and smiled my way to their meat section.  They were well stocked with ground lamb which was score number two for them (the hellos were number one).  They also ground and mixed their own bulk sausage that looked so good I couldn't resist - score number three.

Now the real test to the store manager: "I'm looking for a rather exotic spice paste from Morocco called Harissa.  I haven't been able to find it anywhere and I realize it is not mainstream.  The last store had no idea what I was asking about, so I won't be surprised if you don't carry it."

His response, "Red or green?"  Score four, I smiled. Game over.
1 lb ground lamb
1/2 lb best sweet bulk Italian sausage, uncased
2 cloves garlic
2 Tbsp fresh mint
1 green onion
2 Tbsp fresh parsley
1/2 tsp cumin
1/4 tsp crushed red chili flakes
1/2 tsp smoked paprika
1/4 tsp salt

Harissa Cream:
palmful fresh parsley
1 clove garlic
1 green onion
2 Tbsp seasoned rice vinegar
1 Tbsp olive oil
1/2 cup plain Greek Yogurt
1-2 Tbsp Harissa (Moroccan chili paste) or other favorite hot sauce/paste

Fresh baby spinach leaves
4-6 favorite buns
1 lime, cut into wedges

Heat grill to high. Mince the garlic, mint, onion and parsley in a small food processor. Transfer to a bowl with the ground meats.

Add the cumin, red chili flakes, smoked paprika and salt. Mix together gently with clean hands only just to mix. Do not mangle the meats together as this can lead to tight dense, dry patties.

Mince the parsley, garlic and onion in a small food processor. Tip into a small bowl.

Add the remaining sauce ingredients and whisk together well.

Salt to taste if necessary.

Grill the burgers on both sides to taste, about 10 minutes total for medium rare (more or less, depending on your grill). Grill buns if desired.

Dress buns with a dash Harissa cream and lay a light bed of spinach leaves on each. Top with a burger. If desired, dollop more Harissa cream on each burger.

Serves 4-6.

Cook's Note:  Harissa is an aromatic chili paste from Morocco made from roasted red chills and a variety of spices and herbs.  Hot as anything, usually, and very flavorful, it should be used cautiously. If you don't have a Gelson's-like grocer around, use your favorite hot chili paste like Sriracha, or Asian chili paste with garlic. There are lots of great alternatives.