Serves: 4
Cals per serving: 286
Fat per serving: 16g
Takes: 25 mins

450g (1lb) lean lamb mince
1 small red onion, finely chopped
1 garlic clove, crushed
1tbsp sun-dried tomato paste
1tbsp finely chopped fresh rosemary
100g (3 1/2oz) feta cheese, crumbled
1 egg

1. Put the lamb mince, onion, garlic, tomato paste, rosemary and feta cheese in a large bowl and break in the egg. Season well and give all of the ingredients a good mix.
2. Preheat the grill to medium. Shape the lamb mixture into four large burgers and grill for 15-20 mins or until cooked through.
3. Serve with a mixed salad or some stir-fried vegetables.

Serves: 4
Calories per serving: 443
Fat per serving: 23g

For the burgers:
500g (1lb) minced lamb
1 level tbsp freshly chopped rosemary
Salt and ground black pepper

For the salsa:
1 mango, stoned and peeled and finely chopped
1/2 red onion, peeled and finely chopped
1 red chilli, de-seeded and finely chopped
Zested rind and juice 1 lime
2 tbsp olive oil
1 tsp honey
2 tbsp freshly chopped parsley

To serve:
4 seeded rolls, or chunks of bread
1 tbsp olive oil

1. To make the burgers: Mix together the lamb and rosemary with plenty of seasoning. Shape the mixture into 4 oval or round burgers, to fit the shape of the bread rolls. Chill the burgers until ready to cook.
2. To make the salsa: Mix together all the ingredients in a bowl, season and cover. Leave for at least 15 mins before serving to allow flavours to blend.
3. Cook the burgers for 10-15 mins, turning them once. Cut the rolls or bread in half and brush the oil over the cut surfaces. Place cut-side down on the grill for 2-3 mins.
4. Place a cooked burger on one half of a roll or chunk of bread, top with salsa and then cover with the other roll half.
Not suitable for freezing.

Feeds: 6
Prep: 10minutes
Cooking time: Under 25 minutes

675g (1 1/2lb) lean minced beef
1 large onion, peeled and grated
3tbsp freshly chopped oregano or 1tbsp dried oregano
1tbsp freshly chopped mint
Salt and pepper
6 sun-dried tomatoes in oil, drained (reserving 4tbsp of the oil) and finely chopped
For the Balsamic-Glazed Onions
450g (1lb) red onions, peeled and finely sliced
4tbsp good balsamic vinegar

1. In a large bowl mix all the burger ingredients together. Using damp hands shape the mixture into six 9cm (31/2inch) evenly sized burgers.
2. Place the burgers on a large foil-lined plate or tray, cover and refrigerate for 30 minutes.
3. Meanwhile, prepare the balsamic glazed onions; heat the reserved oil in a large non-stick pan either on a prepared barbecue or hob. Add the onions and cook for 8-10 minutes until soft and caramelised. Add the balsamic vinegar and season. Cook uncovered for a further 10 minutes.
4. Cook the burgers on a preheated grill or barbecue for 8-12 minutes, turning occasionally until cooked or any meat juices run clear.
5. Serve the burgers with rolls of your choice, salad leaves, the onions and a selection of prepared relishes.