Place the lamb mince into a bowl, add chopped red onion, crushed garlic, grated beetroot, chopped mint, egg, salt and pepper and mix together. Roll into 6 equal size balls and flatten into burger patties.
Fry the burgers over a medium heat in a little oil for 5 minutes on each side until golden brown and thoroughly cooked. Set aside to rest and keep warm.
Simply mix the pink slaw ingredients together while you warm the flat breads in the hot oven.
Arrange warm flat breads onto plates, top with lamb burgers, baby beetroot leaves and grated beetroot. Finally, crumble the feta cheese and sprinkle pomegranate seeds over the top before serving with a spoonful of pink slaw on the side.