1 1/2 pounds ground lamb
2 tablespoons harissa or red chili paste
2 cloves garlic, grated or finely chopped
2 teaspoons grated lemon peel
1 teaspoon ground coriander (about 1/3 palmful)
1 teaspoon ground cumin (about 1/3 palmful)
2 pinches of cinnamon
Salt and pepper
3 tablespoons extra virgin olive oil (EVOO), plus more for drizzling
1 cup Greek yogurt
1/3 cup fresh mint (a generous handful), finely chopped
2 scallions, finely chopped
2 tablespoons white wine vinegar or apple cider vinegar
8 ounces coleslaw mix
1/2 red onion, thinly sliced
4 crusty rolls, split
Pre-heat a grill or grill pan to medium-high. Combine the lamb, harissa, garlic, lemon peel, coriander, cumin and cinnamon; season with salt and pepper. Form into 4-inch patties and drizzle with EVOO. Grill the patties, turning once, for 7 minutes for medium-rare.
In a small bowl, combine the yogurt, mint, scallions and 1/2 teaspoon salt.
In a large bowl, whisk together 3 tablespoons EVOO and the vinegar. Add the coleslaw mix and red onion and toss; season with salt and pepper.
To serve, place a pile of slaw on each roll bottom, then top with a burger, yogurt sauce and a roll top. Serve extra slaw on the side.