Peel and chop the onion. Heat a pan over a medium heat with a drizzle of oil and fry the onion with a pinch of salt for 5 min, then let cool. Add the lamb mince to a bowl with the coriander powder, smoked paprika, ras el hanout, salt, pepper and the cooled onion. Knead for 3-4 min and shape into patties (matching the number of slider buns). Set aside.

Combine the Greek yogurt and harissa paste (spicy!). Set aside.

Rinse the gem lettuce and shred it. Season with balsamic vinegar, olive oil, and a pinch of salt and pepper. Set aside.

Heat a pan over medium-high heat with a drizzle of oil. Once hot, add the patties and reduce the heat to medium. Fry the patties 2-3 min on each side until cooked through but still juicy in the middle. Keep warm.

Halve and toast the burger buns. Slice the tomatoes. Load the buns with the harissa yogurt, lamb patties and tomatoes. Serve the gem lettuce salad on the side.