Lamb burger with yoghurt and beetroot relish

Ingredients:

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
4 burger rolls, split in half
1 cucumber, peeled into ribbons
80g mixed lettuce
2/3 cup yogurt
Extra coriander, for serving

Method:

1. In a small bowl mix beetroot, vinegar, ginger and coriander together and chill in fridge for at least 10 minutes or until the beetroot has softened slightly.
2. Combine the lamb with the onion, carrot, sesame seeds, cumin and egg until sticky. Shape into 4 burgers, spray lightly with oil and cook on a hot grill for 5 minutes each side or until cooked through, keep warm.
3. Lightly toast bread rolls on the grill until toasted.
4. Fill each roll with lettuce, cucumber, a patty, some beetroot relish, yogurt and extra coriander