Lamb mince burgers seasoned with cumin, coriander and fresh mint, grilled over direct heat and served in brioche buns with harissa mayo, tomato and cos lettuce. This recipe takes the familiar burger and gives it a thoughtful twist by layering warm, aromatic spices that complement the natural richness of the lamb. The combination of cumin, coriander seeds, smoked paprika and a hint of cinnamon creates depth without overpowering, while fresh mint adds a bright, herbaceous note that keeps the flavours balanced.

Cooking these burgers over direct heat on the BBQ gives them a satisfying char and locks in the juices, ensuring each bite is tender and flavourful. Using an instant-read thermometer helps you achieve the perfect cook every time, avoiding any guesswork. Finished simply with crisp cos lettuce, ripe tomato and a punchy harissa mayo, these burgers are approachable yet refined — a step up from the standard beef burger that fits seamlessly into everyday BBQ cooking.

This recipe embodies the Smoke & Soil ethos: clean, whole-food ingredients prepared with care and respect over fire. It’s about enjoying the process as much as the result, using the BBQ as a tool to elevate homegrown flavours and seasonal produce. Whether you’re firing up the grill for a midweek meal or a relaxed weekend gathering, these spiced lamb burgers offer a straightforward, satisfying option that feels both grounded and a little special.