1In a bowl, combine mince, egg spices and half the garlic. Mix well and season to taste. Shape mixture into four even, flattened patties. Cover and chill until required.
2Squeeze excess moisture from grated beetroot. In a small bowl, combine beetroot, yoghurt and remaining garlic. Season to taste.
3In a large frying pan, heat oil on medium. Fry patties 4 to 5 mins each side. Drain paper on towel.
4Split each roll. Fill with lettuce, patties and cucumber. Top with a generous dollop of beetroot mixture to serve.
TIP: Make sure you flatten the patties well - they'll shrink during cooking.
Photo: Rob Shaw/Bauer