• 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.

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