CHICKEN POT PIE BURGERS

Chicken Pot Pie Burgers image

Provided by Trisha Yearwood

Time 45m

Yield 4 servings

Number Of Ingredients 15

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

Steps:

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.
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.
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.