Start by gathering all your ingredients. It helps to have everything prepped before you start cooking. Chop the mint finely. The fragrance will make you happy before you even start cooking.

In a bowl, combine the cumin seeds, ground coriander, ras el hanout, smoked sweet paprika, sumac, and black pepper. Mix well. This spice blend adds depth and character to your lamb.

In a large mixing bowl, combine the minced lamb and your spice mix. Add the chopped mint and a drizzle of olive oil. Use your hands to combine everything gently. Don’t overmix; you want to keep the meat tender.

Divide the mixture into six equal portions and shape them into patties. The size is crucial; they should fit snugly in your burger buns. Press them gently in the center to avoid puffing up during cooking.

In a separate bowl, mix the Greek yogurt with harissa paste and the juice from half the lemon. Adjust the harissa to control the heat levels. This sauce is creamy and full of flavor—the perfect cooling counterpart to the lamb.

Heat a grill or frying pan over medium-high heat. Add a splash of extra virgin olive oil. Once hot, place the patties on the grill. Cook for about 4–5 minutes per side or until they reach your desired doneness. Aim for a nice sear on the outside.

While the burgers are cooking, slice your artisan rolls. Toast them on the grill or in a pan. This adds crunch and holds the juices without falling apart.

Spread a generous amount of the yogurt sauce on the bottom half of each toasted roll. Place the lamb patty on top. Add any additional toppings you love—lettuce, tomatoes, or pickled onions all work well. Finish with the top half of the roll.

Serve your delicious lamb burgers with extra yogurt sauce on the side. Watch as everyone digs in. These burgers are crowd-pleasers.