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Open-Faced Turkey Burgers with Pot Pie Gravy

Serves 4

Originally aired

INGREDIENTS
  • 2 pounds ground turkey breast
  • 1/4 cup chopped chives
  • 1/4 cup chopped dill
  • 1/4 cup chopped flat-leaf parsley
  • 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 ribs celery, finely chopped
  • 2 tablespoons flour
  • 2 cups chicken broth
  • 1/2 cup peas
  • 2 sandwich-size English muffins, toasted
PREPARATION

In a bowl, combine meat with herbs, mustard, salt and pepper, and form 4 large patties.

Heat non-stick skillet with EVOO over medium-high heat. Cook burgers 6-7minutes on each side until firm and cooked through.

Meanwhile, heat a small saucepot over medium heat and melt the butter. Add shallots, carrots, celery, salt and pepper and saut 7-8 minutes to soften. Sprinkle with flour, stir 1 minute then whisk in broth. Let thicken 3-4 minutes then stir in peas and heat through.

Top each toasted muffin bottom with a burger and some pot pie gravy. Replace the muffin tops and serve.

PRESENTATION
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