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.