Moroccan lamb burgers with harissa yoghurt dressing

Lamb burgers

• 70 g fine burghul (see Tips)
• water, for soaking
• 1 lemon, zest only, no white pith
• 4 sprigs fresh mint, leaves only
• 4 sprigs fresh flat-leaf parsley, leaves only
• 2 eschalots (approx. 80 g)
• 2 garlic cloves
• 20 g extra virgin olive oil
• 500 g lamb mince
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• ¼ tsp ground black pepper

Harissa yoghurt dressing

• 3 sprigs fresh flat-leaf parsley, leaves only
• 2 sprigs fresh mint, leaves only
• 20 g lemon juice
• 200 g Greek-style natural yoghurt
• 1 tbsp harissa paste (see Tips)
• ½ tsp salt

Cooking and assembly

• oil, for brushing
• 6 round bread rolls, cut into halves lengthways and toasted