Open-Face Turkey Burgers With Potpie Gravy |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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In 'Rachael Ray's Look + Cook' 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:
1. Combine the turkey with the fresh herbs, mustard, and salt and pepper and form 4 large patties.
2. 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.
3. Meanwhile, for the potpie gravy, heat a small saucepan over medium heat with the butter.
4. When the butter melts, add the shallots, carrots, celery, and salt and pepper.
5. Saute for 7-8 minutes, then sprinkle with the flour.
6. Stir for 1 minutes, then whisk in the stock.
7. Cook to thicken for 3-4 minutes, then stir in the peas and heat through.
8. Toast the English muffins.
9. Top each muffin half with a burger and potpie gravy and serve.
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