In a large bowl, add together the lamb, breadcrumbs, onion, squash, red chilli, coriander and all the spices. Season well, mix in the beaten egg hand mix and shape into four burgers and place in the fridge.
In a pan, heat the oil over a moderate heat and add the garlic and cumin seeds and saute for two minutes. Add paprika, cayenne, seasoning and chickpeas and stir until chickpeas begin to brown. Add 150ml water and simmer, stirring regularly for ten minutes. Transfer to a food processor and purée until smooth, check seasoning.
Grill, griddle or barbecue the lamb burgers for five minutes on each side. Place the chickpea purée inside the bottom of the sliced buns, top with crisp lettuce the lamb burger and the beanshoots or cress to serve.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.