Honey Mustard Chicken Burger

Next time, why not replace the chicken breasts with 500g turkey breast mince?

Serves 4 Prep time: 30 min Cook time: 15 min Per serving:

kcals 587; fat 24g; sat fat 6g; carbs 47g

FOR THE BURGERS

4 skinless chicken breasts, roughly chopped 1tbsp wholegrain mustard 11/2tbsp runny honey 75g fresh white breadcrumbs

1 medium egg Finely grated zest of 1 lemon

1tbsp olive oil

TO SERVE

3tbsp mayonnaise 3tbsp half-fat crème fraîche

1/2tbsp lemon juice 1/2tbsp wholegrain mustard 4 floury white baps

Gem lettuce leaves Tomato slices

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, 1tbsp 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, cover and chill for 30min, if you have time.

3 Preheat oven to 200ºC (180ºC fan)/mark 6. Heat the olive oil in a large pan over a medium-high hob heat and brown the burgers for 5min, turning occasionally. Transfer to a baking sheet, brush the tops of the burgers with the remaining honey and cook in the oven for a further 10min 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, tomato slices and the mustard sauce.