• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes lengthways into 1cm slices, then into 1cm chips (peeling optional).
• Pop onto a large (lined) baking tray.
• Toss with half the harissa spice, salt, pepper, and a drizzle of oil. Spread out in a single layer. 
• When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

• In a large bowl, combine the mince, half the cinnamon (per 2P), Middle Eastern spice, remaining harissa spice, breadcrumbs, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P).
• Season with pepper and mix together by hand.
• Roll into evenly-sized balls, then shape into 2cm thick burgers, one per person. IMPORTANT: Wash hands and equipment after handling raw mince.

NOTE: Swapping to lean beef? Follow the recipe as written, replacing ‘lamb’ with 'beef' where necessary.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins.
• Carefully turn every 3-4 mins, lowering the heat if needed. IMPORTANT: Burgers are cooked when no longer pink in the middle.

• Crumble the Greek style cheese.
• In a small bowl, mix together the sweet chilli sauce and mayo.
• Taste and season with salt and pepper.

• Pop the buns into the oven to warm through, 1-2 mins.

• To assemble the burgers, spread the spicy mayo over each base bun.
• Top with the burger and crumbled Greek style cheese.
• Sandwich closed with the top bun.
• Serve with chips alongside.