Open lamb burgers with beetroot hummus

Combine the mince, breadcrumbs, egg, cumin and allspice in a medium bowl. Season. Shape mixture into four 2cm-thick patties.

Spray a large frying pan with oil. Heat over medium heat. Cook patties for 4-5 mins each side or until cooked through.

Meanwhile, process the beetroot, 2 tbs reserved beetroot liquid, chickpeas, garlic, lemon juice and tahini in a food processor until almost smooth. Season.

Preheat grill on medium-high. Split bread in half. Cut each piece in half crossways. Place bread, cut-side up, under grill until lightly toasted.

Divide bread among serving plates. Spread with half the beetroot hummus. Top with spinach, patties, cucumber, a dollop of yoghurt and a dollop of remaining beetroot hummus.