Written by: Zena Grantham

INGREDIENTS

4 skinless chicken breasts, roughly chopped

1tbsp wholegrain mustard

1½tbsp runny honey

75g (3oz) fresh white breadcrumbs

1 medium egg

Finely grated zest of 1 lemon

1tbsp olive oil to serve

3tbsp mayonnaise

3tbsp half-fat crème fraîche

½tbsp lemon juice

½tbsp wholegrain mustard

4 floury white baps

Gem lettuce leaves, optional

Tomato slices, optional

METHOD

1. To make the burgers, whiz the chicken in a food processor until it resembles mince, then empty into a large bowl and mix in the mustard, 1 tbsp of the honey, the breadcrumbs, egg, lemon zest and plenty of seasoning.

2. Divide mixture equally into four and shape each portion into a flattened patty.Arrange on a plate, then cover and chill for 30 min, if you have time.

3. Preheat oven to 200°C (180°Cfan) mark 6. Heat oil in a large pan over medium-high hob heat and brown burgers for 5 min, turning occasionally. Transfer to a baking sheet, brush the tops of the burgers with the remaining honey and cook in oven for a further 10-12 min or until cooked through.

4 . Meanwhile, in a small bowl, mix together the mayonnaise, Crème fraîche, lemon juice, mustard and some seasoning. Set aside. Halve and toast the baps.

5. Serve the burgers in the toasted baps, topped with lettuce and tomato slices, if you like, with a dollop of mustard sauce.

Ideal for a summer barbecue or as a main meal idea, for more recipes visit Good Housekeeping.