These lamb burgers are foolproof, fiery and flipping easy to make with a few little secrets to guarantee your burgers are juicy and don’t fall apart when you cook them The burger sauce is spiked with harrissa, an amazing chilli paste made of roasted red chilli peppers, garlic, rose petals, cumin and other spices – it’s one of those ingredients that’s worth spending a little more money on. It’s great spread on bruschetta or pizzas, stirred into fajitas, beef chilli or even homemade dips, but it works an absolute treat in a burger sauce with mayonnaise, cool yoghurt and that classic burger sauce staple American mustard. Makes 4 lamb burgers 250g quality lamb mince (20% fat) 1 small white onion, finely diced 1 red chilli, finely chopped 1 large clove garlic, crushed 1 tsp fennel seeds 1 tsp cumin seeds 1 small handful of fresh breadcrumbs 1 egg yolk plenty of salt and pepper 4 soft seeded buns 1 gem lettuce Harissa burger sauce 2 tbsp yoghurt 2 tbsp mayonnaise 2 tsp harissa 1 tsp American mustard (optional) Saute the onion in …