In a large bowl mix the shallot, cilantro, harissa, garlic, salt, pepper, coriander and cumin, add the lamb and mix well to combine. Shape mixture in 12-15 ½ inch thick mini patties. Arrange on a baking sheet. The burgers can be made 8 hours ahead. Cover and chill.
Spray grill rack with nonstick spray and prepare grill to medium-high heat. Grill buns, cut side down, until golden, about 2 minutes and transfer to a platter. Grill burgers until cooked to desired doneness, about 4 minutes per side for medium-rare. Place a burger on each bun and top with chutney to serve.
