Beef Burger Lettuce Wraps

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss parsnip and carrot with smoked paprika mix and oil on first prepared tray. Season and bake for about 30 minutes, until cooked. Turn once during cooking.
3. While veggies cook, finely chop parsley and place in a large bowl with all beef burger ingredients (except oil). Use clean hands to mix well. Using a ¼ cup measure, shape mixture into patties, about 1cm-thick and place on second prepared tray. Place oil in a small dish. Lightly brush top of each patty with a little oil. Set aside.
4. For the beetroot relish, peel and grate beetroot and thinly slice onion. Set aside.
5. When veggies have 10 minutes cook time remaining, bake burger patties (on upper oven rack) for about 5 minutes each side, or until cooked through. Switch oven to high grill and grill patties for 2-3 minutes, until browned.
6. While patties are baking, heat oil in a small pot on medium heat. Cook onion for 3-4 minutes, until soft. Add beetroot spices and cook, stirring, for 30 seconds, until fragrant. Stir through beetroot, vinegar and salt and cook for 3-4 minutes, stirring occasionally, until starting to soften. Remove from heat and divide into two, you will need half for this recipe (use remaining as you please). Season to taste.
7. Mix all garlic yoghurt ingredients together in a bowl and season. Separate lettuce leaves.
8. divide carrot and parsnip between plates. Lay out a lettuce leaf and fill with a patty, some beetroot relish and a dollop of garlic yoghurt. Season, if desired and roll or fold up to eat.