Open-Face Turkey Burgers With Potpie Gravy

• 2 lbs ground turkey breast
• 14 cup chopped fresh chives
• 14 cup chopped fresh dill
• 14 cup chopped fresh flat-leaf parsley
• 2 tablespoons Dijon mustard
• salt
• pepper
• 2 tablespoons extra virgin olive oil
• 3 tablespoons butter
• 2 large shallots, chopped
• 2 carrots, finely chopped
• 2 celery ribs, finely chopped
• 2 tablespoons all-purpose flour
• 2 cups chicken stock
• 12 cup frozen green pea
• 2 sandwich-size english muffins

1. Combine the turkey with the fresh herbs, mustard, and salt and pepper and form 4 large patties.
2. Heat a nonstick skillet with the oil over med-high heat and cook the burgers for 12-14 minutes, turning once, until firm and cooked through.
3. Meanwhile, for the potpie gravy, heat a small saucepan over medium heat with the butter.
4. When the butter melts, add the shallots, carrots, celery, and salt and pepper.
5. Saute for 7-8 minutes, then sprinkle with the flour.
6. Stir for 1 minutes, then whisk in the stock.
7. Cook to thicken for 3-4 minutes, then stir in the peas and heat through.
8. Toast the English muffins.
9. Top each muffin half with a burger and potpie gravy and serve.

ground turkey, fresh chives, dill, parsley, mustard, salt, pepper, extra virgin olive oil, butter, shallots, carrots, celery, flour, chicken stock, frozen green pea, sandwichsize

Taken from www.food.com/recipe/open-face-turkey-burgers-with-potpie-gravy-498513 (may not work)