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Moroccan-Spiced Lamb Burgers with Beet, Red Onion, and Orange Salsa

['2 tablespoons olive oil', '2 tablespoons fresh lemon juice', '1 tablespoon honey', '2 beets, boiled, peeled, cut into 1/3-inch cubes', '1 large orange, peel and pith cut away, flesh cut into 1/3-inch cubes', '1 cup chopped red onion', '1/4 cup chopped pitted green Greek olives', '1 large shallot, minced', '2 tablespoons chopped fresh cilantro', '1 jalapeño chile, seeded, minced', '1 garlic clove, minced', '1 1/4 teaspoons salt', '3/4 teaspoon ground black pepper', '1/2 teaspoon paprika', '1/2 teaspoon ground cumin', '1 3/4 pounds ground lamb', 'Nonstick vegetable oil spray', '4 large cracked-wheat hamburger buns, split horizontally', '1 1/3 cups thinly sliced Bibb lettuce', 'Mayonnaise']

Whisk first 3 ingredients in medium bowl to blend. Mix in next 4 ingredients. Season salsa to taste with salt and pepper.
Do ahead: Can be made 8 hours ahead. Cover and chill.
Stir shallot, cilantro, jalapeño, garlic, salt, black pepper, paprika, and cumin in large bowl to blend. Add lamb and mix gently to combine. Shape mixture into four 1/2-inch-thick patties. Arrange on small baking sheet.
Do ahead: Can be made 8 hours ahead. Cover and chill.
Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill buns, cut side down, until golden, about 2 minutes; transfer to work surface. Place lettuce and large spoonful of salsa on each bun bottom. Grill burgers until slightly charred and cooked to desired doneness, about 4 minutes per side for medium-rare. Place 1 burger on each bun. Top each with mayonnaise and bun top. Serve with remaining salsa.

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