Open-Face Turkey Burgers With Potpie Gravy
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 2 lbs ground turkey breast
- 1⁄4 cup chopped fresh chives
- 1⁄4 cup chopped fresh dill
- 1⁄4 cup chopped fresh flat-leaf parsley
- 2 tablespoons Dijon mustard
- salt
- pepper
- 2 tablespoons extra virgin olive oil
- 3 tablespoons butter
- 2 large shallots, chopped
- 2 carrots, finely chopped
- 2 celery ribs, finely chopped
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 1⁄2 cup frozen green pea
- 2 sandwich-size english muffins
directions
- Combine the turkey with the fresh herbs, mustard, and salt and pepper and form 4 large patties.
- Heat a nonstick skillet with the oil over med-high heat and cook the burgers for 12-14 minutes, turning once, until firm and cooked through.
- Meanwhile, for the potpie gravy, heat a small saucepan over medium heat with the butter.
- When the butter melts, add the shallots, carrots, celery, and salt and pepper.
- Saute for 7-8 minutes, then sprinkle with the flour.
- Stir for 1 minutes, then whisk in the stock.
- Cook to thicken for 3-4 minutes, then stir in the peas and heat through.
- Toast the English muffins.
- Top each muffin half with a burger and potpie gravy and serve.
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