Preheat a grill or grill pan to medium-high. Combine the lamb, harissa, garlic, lemon peel, coriander, cumin and cinnamon; season with salt and pepper. Form into 4-inch patties and drizzle with EVOO. Grill the patties, turning once, for 7 minutes for medium-rare.
In a small bowl, combine the yogurt, mint, scallions and 1/2 teaspoon salt.
In a large bowl, whisk together the 3 tablespoons EVOO and the vinegar. Add the coleslaw mix and red onion and toss; season with salt and pepper.
To serve, place a pile of slaw on each roll bottom, then top with a burger, yogurt sauce and a roll top. Serve extra slaw on the side.