Turkey Pot Pie Burgers

Burgers.  The quintessential summer meal.  They're easy, they taste good, they go well with cheese. Bam! Done!  Inspired by this little lady, I made my own version of the turkey pot pie burger.  I halved the amount of burger ingredients.  (We like quarter pound burgers in this house.)  Also used less butter in the sauce and added parmesan cheese.  (What's a burger without cheese, afterall?)

Turkey Pot Pie Burgers

1 lb. ground turkey

2 T. chopped fresh chives

2 T. chopped fresh dill

2 T. chopped fresh parsley

1 1/2 T. dijon mustard

1 small onion, diced

2 carrots, peeled and diced

2 ribs of celery, diced

3 T. unsalted butter

1 T. flour

2 c. low-sodium chicken stock

1/4 c. shredded parmesan

salt and pepper

2 english muffins, halved and toasted

Combine turkey, fresh herbs, and mustard with your hands.

Form into patties (makes 4)

Grill the patties over low heat for 5 minutes per side, twice.  (That is, 5 minutes on a side, flip, 5 minutes on a side, flip, repeat...) Total grill time: 20 minutes.

While the meat is grilling.  Dice onion, carrot, and celery.

Melt butter in large saucepan over medium-high heat.  Add veggies.  Saute until softened (about 7-8 minutes).  Sprinkle flour over veggies.  Whisk to incorporate.  Add 2 c. (one can) of chicken stock.  Stir.  Reduce heat so that liquid will simmer rather than boil.  Let stand until sauce thickens (about 3-4 minutes).

Add parmesan cheese and salt and pepper to taste.  Put your english muffins in the toaster.

Bring the meat in off the grill.  Place a turkey patty on top of a lightly toasted muffin half and pour the pot pie sauce on top of the patty.

Enjoy!!