These harissa-spiced lamb burgers with a cooling yoghurt sauce are the perfect addition to your barbecue.
For the burger, mix all of the ingredients together in a large bowl with your hands. Season with salt and freshly black pepper.
With your hands, mould the mixture into four patties. Brush the patties with oil and heat a frying pan or griddle. Cook for four minutes on each side.
For the cucumber yoghurt sauce, mix the yoghurt, tahini, lemon and cucumber together in a bowl. Season to taste with salt and freshly ground black pepper.
Serve each burger inside a pitta with the yoghurt sauce, tomato, pickled chilli and salad.
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