- 1 medium beetroot, peeled and grated
- 2 tablespoons red wine vinegar
- 1/4 teaspoon finely grated ginger
- 1 tablespoon finely chopped coriander
- 400g lean lamb mince
- 3 spring onions, finely chopped
- 1 small carrot, grated
- 3 teaspoons sesame seeds
- 1 teaspoon ground cumin
- 1 egg, lightly beaten
- Olive oil spray
- 4 wholegrain rolls, split in half
- 1 cucumber, peeled into ribbons
- 80g mixed lettuce
- 2/3 cup natural yogurt
- Extra coriander, for serving
| - 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
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