In a small bowl mix together the beetroot, vinegar, ginger and coriander. Chill for at least 10 minutes or until the beetroot has softened slightly
Using clean hands, combine the lamb with the onion, carrot, sesame seeds, cumin and egg until sticky. Shape into 4 burgers, spray lightly with oil and and cook on a hot grill for 5 minutes each side or until cooked through, keep warm. Lightly toast bread rolls on the grill
Fill each roll with lettuce, cucumber, a burger, some beetroot relish, yogurt and extra coriander and serve immediately
