
Open-Faced Turkey Burgers with Pot Pie Gravy

We're Gearing Up For The Biggest Day In Football With Brandon Co…

Rach's Lemon Risotto + The Best Deals For Valentine's Day Gifts …

Bob Harper Joins Rach For Pasta Night + Makeover For Viewer Who …

Rob Lowe On Working With His Son on 9-1-1 Lone Star + Rach's Roa…

Rob Lowe On His "West Wing" Pride + What It's Like Working With …

How To Make Instant Pot Sausage & Shells | 20 Minute Meal | Pres…

Prodigal Son's Tom Payne On His Covid Wedding: "We got married b…

What Are Rachael & John Reading Right Now? | Books To Read In 20…

How To Make Raw Mushroom & Escarole Salad | Rachael Ray

How To Make a Sage Advice Cocktail | John Cusimano
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
Yield
Serves: 4
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.