Place approximately one-quarter of the ground lamb, pork and garlic in a food processor and process until well ground. Add the paprika, cumin, cloves, cinnamon, nutmeg, 1 ½ teaspoons harissa, 1 1/2 teaspoon salt and 1 teaspoon pepper and pulse several times until well mixed. Add the remaining lamb and cilantro and pulse a few times.
To test for flavor, heat a small frying pan over medium heat. Make a small thin patty with a walnut size piece of the mixture and cook until done, 3 minutes. Let cool. Taste and season with salt, pepper and spices if needed.
Preheat an outdoor grill.
Form into the mixture into 6 patties. Cook the lamb burgers, turning occasionally until medium rare, about 3 to 5 minutes per side.
To serve, place a slice of the toasted bread on a plate and place the lamb burger on top. Top each burger with some Cucumber and Ginger Yogurt and garnish with cilantro sprigs.
CUCUMBER AND GINGER YOGURT
1 cup plain Greek yogurt
½ English cucumber, peeled, seeded and ¼-inch dice
1 teaspoon freshly grated lemon zest
1 1/2 tablespoon grated fresh ginger
1 clove garlic, minced
Salt
Place the yogurt, cucumber, lemon zest, ginger and garlic in a bowl and stir together. Season with salt.
Makes 1 ½ cups