Mini Lamb Burgers with Roast Veggies

Steps

1. Preheat oven to 230°C. Line two oven trays with baking paper. Dice kumara, parsnip and first measure of carrot 2cm. Toss on first prepared tray with a drizzle of olive oil and season. Cook for 20-25 minutes, until golden. Turn once during cooking. Grate second measure of carrot.
2. In a large bowl mix lamb mince, grated carrot, lamb spice, egg and salt. Using a 1/4 cup measure, shape into balls then flatten into 1cm-thick patties.
3. Heat a drizzle of oil in a large fry-pan on medium heat. Cook patties, in batches, for about 3-4 minutes each side, or until cooked through. Set aside covered, to rest.
4. While patties are cooking, in a small bowl mix mayonnaise, yoghurt and mint. Season to taste and set aside. Cut burger buns in half and place on second prepared tray.
5. Warm burger buns in oven for 2-3 minutes, until warmed through. Thinly slice tomato and set aside.
6. To serve, place everything in the middle of the table for everyone to help themselves. Start with a burger bun and top with a lamb patty, a small handful of spinach, a slice of tomato and a dollop of yoghurt mayo. Serve roast veggies on the side.