Place the lamb mince in a large bowl along with the harissa, cumin, ground coriander, salt and pepper. Finely dice the garlic and the shallot. Roughly chop the coriander and mix all the ingredients together.
Form small patties and set aside ready to cook.
Peel the turnips and cut them into match stick sized batons. Wash the beetroot and cut it in half.Cut the chilli in half. Cut each half into three pieces so you are left with 6 thin, long batons
Mix the water, salt, sugar and the vinegar in a sauce pan and bring it up to the boil, once boiling, add the turnips and the chillies and remove from the heat then add the beetroot. Allow the mixture to completely cool and allow the turnips to absorb the colour from the beetroot. The turnips should turn pink.
When the turnips and the chillies are cool remove them from the liquid.
Remove the leaves of the mint from the stalk and discard the stalks. Finely shred the mint leaves. Cut the lemon in half and squeeze the juice into the yoghurt. Peel the cucumber and cut it in half lengthways. Once cut, scoop the seeds out and discard them. Cut the cucumber into small cubes.
Mix the cucumber, mint, salt, pepper and the spices with the yoghurt and mix well.
Heat a frying pan, when it's hot, add the sunflower oil followed by the burgers. Cook the burgers for 2 minutes on each side. When the burgers are cooked, place them into the burger buns and top with the yoghurt and finish with the pickled turnips and a few strands on chillis depending on your heat tolerance.
«Make a large batch of the pickled turnips and leave them in your fridge. The longer they are left, the more colour they will absorb.»