Mushroom Veggie Burgers

Ingredients

• 1/3 cup (50ml) thick Greek-style yoghurt
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped mint leaves
• 2 garlic cloves, crushed
• 3 tablespoons olive oil
• 200g Button Mushrooms, trimmed and halved
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 400g can chickpeas, rinsed and drained
• 1 carrot, peeled and coarsely grated
• ¼ cup (10g) parsley leaves
• Plain flour, for dusting
• 4 (80g each) Ciabatta rolls, halved
• 4 canned, baby beets, sliced
• 1 Lebanese cucumber, sliced into ribbons
• 4 butter lettuce leaves