Casablanca Burgers

1 1/2 pounds ground lamb
2 tablespoons harissa or red chili paste

2 clves garlic, grated or finely chopped

2 taspoons grated lemon peel

1 teaspoon ground coriander (about 1/3 palmful)

1 teaspoon ground cumin (about 1/3 palmful)

        2 pinches cinnamon

Salt and pepper

3 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling

1 cup Greek-style yogurt

1/3 cup finely chopped fresh mint (a generous handful)

2 scallions, finely chopped

2 tablespoons white wine vinegar or apple cider vinegar

8 ounces coleslaw mix

1/2 red onion, thinly sliced

4 crusty rolls, split

Preheat a grill or grill pan to medium-high. Combine the lamb, harissa, garlic, lemon peel, coriander, cumin and cinnamon; season with salt and pepper. Form into 4-inch patties and drizzle with EVOO. Grill the patties, turning once, for 7 minutes for medium-rare.   In a small bowl, combine the yogurt, mint, scallions and 1/2 teaspoon salt.   In a large bowl, whisk together the 3 tablespoons EVOO and the vinegar. Add the coleslaw mix and red onion and toss; season with salt and pepper.    To serve, place a pile of slaw on each roll bottom, then top with a burger, yogurt sauce and a roll top. Serve extra slaw on the side

recipe source: Rachael Ray