Step 1

Heat a large non-stick frying pan over medium-high heat. Sprinkle in cumin seeds; toast until golden. Remove; crush in a mortar and pestle or process in a mini food processor.

Step 2

Place pine nuts in same pan; toast until golden.

Step 3

Place cumin and pine nuts in a large bowl with lamb mince, onion, garlic, egg and rice; season with salt and pepper.

Step 4

Using clean, damp hands, mix thoroughly until well combined and sticky. Divide mixture into six; shape into patties to fit turkish bread rolls.

Step 5

Heat oil in same frying pan over medium-high heat; cook patties 6-7 minutes each side, or until golden brown and cooked through. Set aside to rest a few minutes.

Step 6

Combine yogurt and harissa. Toast inside of rolls under a hot grill.

Step 7

To assemble burgers, place a leaf of lettuce on each base, top with a lamb patty, sliced tomato, cucumber and a dollop of harissa yoghurt. Top with other half of roll.