Place beef mince, garlic, sri racha and coriander root and stems in a large bowl with ½ teaspoon salt and mix to combine, using clean hands. Roll a heaped tablespoon of mince mixture into a meatball. Repeat to make 16 meatballs.
Place 3-4 meatballs per skewer, brush with oil and cook on a BBQ, grill pan or large non stick fry-pan over medium heat until cooked through.
To pickle carrot, place carrot ribbons in a bowl with vinegar and salt and toss to combine, leave to pickle for 10 minutes, then drain.
Place a little salad and coriander in each roll, top with meatballs and drizzle with sauce to serve.
Sri racha is a tangy hot sauce based on vinegar, garlic and chilli.
For a child friendly option, use tomato sauce instead of sri racha.
You can cook the meatballs in a hot frying pan with 1 tablespoon oil without the skewers.
Make double the amount of mixture, form into patties and freeze, separated by layers of baking paper or cling wrap. Cook the patties straight from the freezer, or defrost just the amount you need for hamburger night.