| Level: | Easy |
| Total: | 45 min |
| Active: | 35 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 519 |
| Total Fat | 28 g |
| Saturated Fat | 12 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 28 g |
| Cholesterol | 135 mg |
| Sodium | 714 mg |
Reviews
So good, we loved these!
These burgers were delicious! So flavorful!!!
I doubled the recipe. The burgers were great, very flavorful. I will be making these again.
I have made these multiple times. I follow the recipe exactly. Excellent!
Have made these several times for dinner. Family enjoys them more then ground beef burgers ,and so easy to make.
My kiddo’s love these! Great eeeknight meal.
Followed the recipe EXCEPT formed the chicken mixture into a loaf and baked at 350 for about 45 minutes. Sliced and served the gravy on top. Yum! Will definitely make again.
Delicious!
Turned out awesome. Did have to jazz up the pea sauce. But other than that will be on the menu
Tastes so much like pot pie in an amazing way. YUM!