Process almonds, sesame seeds, and cumin in a food processor until finely ground.

Add ground lamb, chopped red onion, crushed garlic, and dried white breadcrumbs to the food processor.

Process until all ingredients are well combined.

Shape the mixture into 4 equal-sized patties.

Preheat a grill pan to moderately high heat.

Spray the patties with cooking oil spray.

Cook the patties for approximately 3 minutes on each side, or until browned and cooked through.

Transfer the cooked patties to a heatproof plate.

Cover the patties with foil and let them rest for 5 minutes.

Split each ciabatta roll in half horizontally.

Toast the cut sides of the rolls until golden and crisp.

In a medium bowl, combine the grated carrot, grated beet, and lemon juice.

Season the beet and carrot slaw to taste with salt and pepper.

In a small bowl, whisk together the plain Greek yogurt and chopped mint.

Place the bottom halves of the toasted ciabatta rolls on serving plates.

Top each roll bottom with baby arugula.

Add a portion of the beet and carrot mixture on top of the arugula.

Place a cooked lamb patty on top of the beet mixture.

Spoon the yogurt and mint mixture over the patty.

Top with the remaining halves of the ciabatta rolls and serve immediately.