Prepare the coleslaw. Use a mandolin or knife to shave the cabbage finely and julienne the carrots. Place in a large bowl, sprinkle with sea salt flakes and press down on the cabbage and carrot with your hands to soften them. Add the mint, parsley and coriander to the bowl and mix well. Add the olive oil and husroum (or cider vinegar), and season with freshly ground black pepper. Toss to combine and set aside.

Put the minced lamb, coriander seeds, chopped coriander, olive oil, 4 tablespoons of the harissa and the chilli flakes in a large bowl. Season with salt and freshly ground black pepper and mix to combine. Divide the meat mixture into four equal portions and gently shape into burger patties with your hands. (Don’t overwork the patties as the meat will become tough.)

Cook the burgers in a non-stick frying pan over medium heat for 3–4 minutes each side (for medium–rare), or to your taste. You can also cook them using the grill (broiler) or barbecue heated to medium.

Combine the aïoli and remaining harissa in a small bowl. To assemble the burgers, toast the cut side of the buns. Place the bun bottoms on plates and add a dollop of the harissa aïoli, a handful of coleslaw and a pattie. Add another handful of coleslaw and a dollop of aïoli, and top with the bun lid.