Peel and thinly slice the red onion into rings. Separate the rings and pop them into a heatproof bowl.

Add the vinegar and sugar to a small saucepan and bring to a boil. Add 30ml of water, a bay leaf and the coriander seeds. Pour over the onions and set aside.

Combine the lamb, harissa, and smoked paprika in a mixing bowl. Season with salt and mix thoroughly for 2-3 mins.

Fry off a small piece and taste for seasoning. Add a little more salt or spice if you fancy, and form into four burger patties.

Slice up your feta, drain your pickled onions, and wash the watercress.

Coarsely grate the cucumber, season with salt and squeeze over a sieve to remove the excess moisture.

Add to a bowl with the yoghurt, season with salt and mix.

Toast off your buns and slice up and season the tomato with salt, pepper and olive oil.

Preheat your cast iron pan over a medium-high heat.

Cook the burgers, giving them a gentle smash as they hit the pan, until they’re sitting around medium doneness. This should take about 4-5 mins on each side.

Now, time to build. Start with the bottom bun, a spoon of the cucumber yoghurt, top with a slice of tomato and the lamb burger. Now add some sliced feta, a handful of pickled onions and watercress. Finish with more cucumber yoghurt and the lid.

Smash it in half, and get stuck in.