Ingredients

serves 4

　　2 pounds ground turkey breast

　　1/4 cup chopped fresh chives

　　1/4 cup chopped fresh dill

　　1/4 cup chopped fresh flat-leaf parsley leaves

　　2 tablespoons Dijon mustard

　　Salt and pepper

　　2 tablespoons EVOO (extra-virgin olive oil)

　　3 tablespoons butter

　　2 large shallots, chopped

　　2 carrots, finely chopped

　　2 celery stalks, finely chopped

　　2 tablespoons all-purpose flour

　　2 cups chicken stock

　　1/2 cup frozen green peas

　　2 sandwich-size English muffins

　　

Step 1

Combine the turkey with the fresh herbs, mustard, and salt and pepper and form 4 large patties.

　　

Step 2

Heat a nonstick skillet with the EVOO over medium-high heat and cook the burgers for 12 to 14 minutes, turning once, until firm and cooked through.

　　

Step 3

Meanwhile, for the potpie gravy, heat a small sauce pot over medium heat with the butter. When the butter melts, add the shallots, carrots, celery, and salt and pepper. Sauté for 7 to 8 minutes, then sprinkle with the flour. Stir for 1 minute, then whisk in the stock. Cook to thicken for 3 to 4 minutes, then stir in the peas and heat through.

　　

Step 4

Toast the English muffins. Top each half muffin with a burger and potpie gravy and serve.

　　Rachael Ray's Look + Cook