Chicken Pot Pie Burgers

 

Ingredients:-

• 4 tablespoons unsalted butter
• 2 small ribs celery, finely chopped 
• 1 small carrot, grated 
• 1 medium shallot, finely chopped 
• 1/4 teaspoon powdered chicken bouillon 
• 1/4 teaspoon celery seeds 
• Kosher salt and freshly ground black pepper 
• 2 tablespoons all-purpose flour 
• 1/4 teaspoon garlic powder 
• 1 cup plus 2 tablespoons whole milk 
• 1/3 cup frozen peas 
• 1/4 cup panko breadcrumbs 
• 1 pound ground chicken 
• Nonstick cooking spray, for the skillet and patties
• 4 hamburger buns, lightly toasted

Directions:-

1

Melt 2 tablespoons of the butter in a cast-iron skillet over medium heat. Add the celery, carrot, shallot, chicken bouillon, celery seeds and 1/4 teaspoon salt and cook, stirring occasionally, until softened, about 7 minutes. Transfer to a large bowl and let cool to room temperature.

2

Meanwhile, melt the 2 remaining tablespoons butter in a small saucepan over medium heat. Add the flour and garlic powder and cook, whisking, 1 minute. Gradually add 1 cup milk and bring to a simmer, whisking constantly. Continue to simmer, whisking constantly, until thickened, about 2 minutes. Add the peas, 1/2 teaspoon salt and a generous amount of pepper. Take off the heat and keep warm, covered.

3

Mix the panko into the cooked vegetables and mix in the remaining 2 tablespoons milk; let stand 5 minutes. Add the ground chicken, 1 teaspoon salt and a few grinds of black pepper. Form into four 3/4-inch-thick patties. Spray the cast-iron skillet and patties with nonstick spray. Heat the skillet over medium-high heat, then place the patties in the skillet sprayed-side down and spray the tops of the patties. Reduce the heat to medium, then cover and cook for 2 minutes. Flip the patties and cook, uncovered, until cooked all the way through and the centers are firm, about 2 more minutes. Serve on buns topped with the pea gravy and with extra gravy on the side.

Thank you