Open Faced Turkey Burgers with Potpie Gravy
Modified from The Book of Burger by Rachael Ray
2 lbs ground turkey
1/4 cup chopped chives (I actually used green onions)
1/4 cup chopped fresh dill (I used dried here)
1/4 cup chopped fresh parsley
3-4 tbsp. grated onion
2 tbsp. Dijon mustard
salt and pepper
olive oil (for frying in, but we did this on the grill and didn't use this)
Potpie Gravy: (I made half recipe of the burgers and so halved this....I think I won't and do the full recipe for half the burgers....or if I did do the full recipe, I'd double this)
3 tbsp. butter
1 cup onion, chopped
2 carrots, peeled and finely chopped
2 ribs celery, finely chopped (I actually had this on hand, but I usually don't and then I'd just use celery flakes)
3 tbsp. flour
2 cups chicken stock (I used bouillon)
1/2 cup frozen peas
Rolls/bread (she used English muffins, we used a hamburger roll, plain rolls and then a wrap....I want to do it with pitas next time)
Combine all of the burger recipe except for the oil. Make 4 patties (I made 4 patties out of the smaller recipe, as you know RR is known for her huge burgers). Cook burgers (she did it in a skillet with the oil....we did it on the grill....remember this will take awhile as turkey has to be fully cooked).
Make the gravy while the burgers cook. Melt butter in small saucepan over medium heat. Add onions, carrots and celery. Season with S&P. Cook until softened, 7-8 minutes. Sprinkle with flour, stir for 1 minute, then whisk in stock. Cook until thickened, 5-6 minutes. Stir in peas and heat through.
Serve burgers on bread, topped with gray.