- Rachael Ray's non profit organization, Yum-o! - https://www.yum-o.org -

Open-Face Turkey Burgers with Pot Pie Gravy


  • 2 pounds ground turkey breast
  • 1/4 cup chives, chopped
  • 1/4 cup dill, chopped
  • 1/4 cup flat leaf parsley, chopped
  • 2 tablespoons Dijon mustard
  • Salt and pepper
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 3 tablespoons butter
  • 2 large shallots, chopped
  • 2 carrots, finely chopped
  • 2 ribs celery, finely chopped
  • 2 tablespoons flour
  • 2 cups chicken stock
  • 1/2 cup peas
  • 2 sandwich-size English muffins, toasted


  1. In a bowl, combine the meat with the herbs, mustard, salt and pepper. Form four large patties.
  2. Heat a nonstick skillet with the EVOO over medium-high heat. Cook the burgers for 6-7 minutes on each side until firm and cooked through.
  3. Meanwhile, heat a small saucepot over medium heat and melt the butter. Add the shallots, carrots, celery, salt and pepper and sauté for 7-8 minutes to soften. Sprinkle with flour, stir for 1 minute, then whisk in the stock. Let thicken for 3-4 minutes, then stir in the peas and heat through.
  4. Top each toasted muffin bottom with a burger and some pot pie gravy. Replace the muffin tops and serve.