Combine the mince, egg, cumin and allspice in a bowl and season with salt and pepper. Then shape into four 2cm thick patties.
Spray a large frying pan with oil and heat to medium. Cook patties for 4-5 minutes each side or until cooked.
Whilst the patties are cooking, process the beetroot, 2 tbs of beetroot liquid, chickpeas, garlic, lemon juice and tahini in a food processor until almost smooth. Season with salt and pepper. This is your beetroot hummus.
Slice the turkish bread in half and lightly toast under a grill or toaster.
Place a slice of bread on each plate and spread with beetroot hummus. Add rocket leaves, then the patties followed by the cucumber. Finally add a dollop of yoghurt and a dollop of hummus.
