What you’ll need

450g lamb sirloin, ground
(see Skill 1)
½ tsp ground coriander
½ tsp freshly ground pepper
2 tsp salt
1 tbsp mayonnaise
1 tbsp sour cream
1 tbsp milk
1 tbsp harissa paste (find it in the international section of the supermarket)
4 slices Gruyere cheese
4 good quality rolls, toasted
⅓ cup chopped spring onions

How to do it

1 Sprinkle the lamb with the coriander, pepper, and 1 tsp salt; fold until blended,
about 1 minute. Divide the meat into quarters and form into 1cm patties. Refrigerate for 15 minutes.

2 In a bowl, combine the mayo, sour cream, milk, harissa, and 1 tsp salt. Set aside.

3 On a hot, well-oiled grill or cast-iron pan set on medium high, cook the patties until seared, 1 to 1.5 minutes. Flip them and top each with Gruyere. Cook until medium rare, 1 minute more.

4 Place the burgers on the bottom part of the buns. Slather the cut sides of the
top buns with the sauce and sprinkle with scallions. Close the buns and serve.
Makes 4 burgers