Peel and finely dice the onion and garlic and finely dice the red chilli. Pick the coriander leaves and chop roughly. Add to the lamb mince with the ground cumin and season with salt. Add the egg yolk to help bind the mix before mixing well with your hands. Shape into patties weighing approximately 125 grams.
To cook, heat a frying pan until very hot and add a drizzle of sunflower oil. Cook the burgers on both sides until nicely caramelised, turning occasionally to ensure they cook evenly. Depending on the thickness of the burger this should take no more than 10 minutes to be cooked to medium.
Mix the egg yolk with the harissa and a squeeze of lemon juice. Drizzle the olive oil slowly, whisking constantly. Continue whisking and adding the oil until the mixture thickens and you have a thick mayonnaise consistency.
Preheat the oven to 200'C.
Wash the potatoes and cut into wedges. Place in a baking tray and season with Maldon sea salt. Mix the olive oil with the ground spices and coat the wedges with the oil before placing in the oven and cooking for 45 minutes or until golden brown. Turn half way through so that the wedges colour on both sides.
Warm the pitta bread in the oven for a couple of minutes. Open the pitta bread pocket and spread some mayonnaise inside. Add a few leaves of rocket and then place the burger inside.
Serve alongside the potato wedges with the remaining mayonnaise.
«For a different depth of flavour a easy and delicious spice mix to use in your burger is Raz el Hanout. A classic Moroccan spice blend!»