Method

• 1.
  Line a baking tray with baking paper. Place mince in a bowl and season generously. Add 1 tbs harissa and, with clean hands, combine well. Shape lamb mixture into 4 patties and sprinkle with cumin seeds. Place on prepared tray, cover and chill until needed (bring patties to room temperature before cooking).
• 2.
  Meanwhile, combine carrot, mint and vinegar in a bowl and set aside to pickle slightly.
• 3.
  Heat a barbecue or chargrill pan to medium-high heat. Grill patties for 4-5 minutes each side or until a good crust forms. Top with cheese, then cover (use foil if using a chargrill pan) and cook, without turning, for a further 3 minutes or until cheese has melted and patties are cooked through.
• 4.
  Grill brioche buns, cut-side down, for 30 seconds or until lightly toasted. Divide cottage cheese among bun bases, then top with pickled carrot mixture. Add patties and remaining 1 tbs harissa. Pop the lids on, squeezing so that the harissa oozes down the sides, and get stuck in.