Pot Pie Chicken Burgers
Votes: 3
Time: 45 min.
Complexity: easily
Quantity: 4 hamburgers
Complexity: easily
Quantity: 4 hamburgers
This mouth-watering burger is packed with the flavors of the American pot pie. It features the key ingredients of a traditional pot pie: chicken, creamy sauce, carrots, and green peas. For the patties, combine ground chicken with sautéed vegetables and breadcrumbs. Pan-fry them and serve on toasted buns, topped with creamy pea gravy. It's a delicious and filling meal.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of minced chicken
- 4 hamburger buns, lightly toasted
- 4 tablespoons unsalted butter
- 2 small stalks celery, finely chopped
- 1 small carrot, grated
- 1 medium shallot, finely chopped
- 1/4 tsp dry chicken broth
- 1/4 teaspoon celery seeds
- 2 tbsp. premium flour
- 1/4 tsp garlic powder
- 1 tbsp. + 2 tbsp. whole milk
- 1/3 cup frozen green peas
- 1/4 cup panko breadcrumbs
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Cooking the dish according to the recipe:
- Melt 2 tablespoons butter in a cast-iron skillet over medium heat. Add celery, carrots, shallots, chicken broth, 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 remaining 2 tablespoons butter in a small saucepan over medium heat. Add the flour and garlic powder and cook, whisking, for 1 minute. Gradually add 1 cup milk and, whisking constantly, bring to a boil. Continue to cook the sauce, whisking constantly, until thickened, about 2 minutes. Add the green peas, 1/2 teaspoon salt, and plenty of black pepper. Remove the sauce from the heat and keep warm, covered.
- Mix the breadcrumbs with the fried vegetables and add the remaining 2 tablespoons of milk; let sit for 5 minutes. Add the ground chicken, 1 teaspoon of salt, and a pinch of freshly ground black pepper. Form into four 2-cm-thick patties. Spray the cast-iron skillet and patties with cooking spray.
- Heat a skillet over medium-high heat, place the patties in the skillet, sprayed side down, and spray the other side with cooking spray. Reduce the heat to medium, cover the skillet, and cook for 2 minutes. Flip the patties and cook, uncovered, until cooked through and firm in the center, about 2 more minutes. Serve on buns with pea gravy.
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