Recipe information
Yield
serves 4
Ingredients
2 pounds ground turkey breast
1/4 cup chopped fresh chives
1/4 cup chopped fresh dill
1/4 cup chopped fresh flat-leaf parsley leaves
2 tablespoons Dijon mustard
Salt and pepper
2 tablespoons EVOO (extra-virgin olive oil)
3 tablespoons butter
2 large shallots, chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 tablespoons all-purpose flour
2 cups chicken stock
1/2 cup frozen green peas
2 sandwich-size English muffins
Preparation
Step 1
Combine the turkey with the fresh herbs, mustard, and salt and pepper and form 4 large patties.
Step 2
Heat a nonstick skillet with the EVOO over medium-high heat and cook the burgers for 12 to 14 minutes, turning once, until firm and cooked through.
Step 3
Meanwhile, for the potpie gravy, heat a small sauce pot over medium heat with the butter. When the butter melts, add the shallots, carrots, celery, and salt and pepper. Sauté for 7 to 8 minutes, then sprinkle with the flour. Stir for 1 minute, then whisk in the stock. Cook to thicken for 3 to 4 minutes, then stir in the peas and heat through.
Step 4
Toast the English muffins. Top each half muffin with a burger and potpie gravy and serve.
