chicken pot pie burger
I’ve never met a burger I didn’t like
Bold statement, yes.
But if you think it about really hard, when is the last time you had a terrible burger? Like had an instant gag reflex, sent it back to the kitchen, and ended up ordering tofu as the next option? Please, say no for the sake of this argument? K. thanks.
One of my favorite burgers of all-time is from my hometown, Wichita, KS, and is called the Nu-Way. Have you ever heard of this joint? Their whole thing is the crumbly burger. Crumbled beef piled-high with yellow mustard, pickles, and cheese if your heart desires. Oh, and a giant root beer to wash it down. Eating at Nu-Way is total max comfort that you want after a night of complete debauchery.
I crave burgers constantly (I blame my Midwestern genes). So, this got me thinking, how the heck can I satisfy my burger craving, yet not skip on flavor without gaining 22 l-b’s a week? I was in a real pickle. That is until I came up with this Chicken Pot Pie Burger. Oh, yeahhhhhhh.
The fact that the patty is made of chicken and topped with all things pot pie – carrots, onions, celery, peas, all sandwiched between a bun if you so choose is a win-win combo. I like to think of it has as a healthy-comfort-nostalgia mix of a burger. Does it get any better? I think not.
Well, unless it’s a crumbly pot pie burger.
Chicken Pot Pie Burger
2 tablespoon olive oil
1 pound ground chicken
1/4 cup light mayo
1 large carrot, diced
2 celery stalks, diced
1/2 yellow onion, diced
1/2 cup peas
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/4 cup chicken stock
1 cup mozzarella, shredded
2 to 3 brioche hamburger buns
salt and pepper to taste
In a bowl, combine ground chicken, mayo, salt and pepper. Form into two or three large patties. Preheat a skillet to medium-high heat and add olive oil. Place chicken patties in the skillet and cook for about 5 minutes on the first side. Flip and continue to cook another two to three minutes. Remove patties from the skillet and set aside.
In the same skillet, melt the butter. Add the carrot, celery, onion, peas, salt and pepper. Saute until the veggies have softened; about 7 minutes. Next, sprinkle the flour and cook for another minute. Pour the chicken stock into the skillet and stir until thickened about four to five minutes. Once thick, remove skillet from heat.
To make the burgers, preheat broiler. Place the bottom of the brioche bun on a baking sheet. Top bottom bun with chicken patty and spoon carrot-pea mixture on top. Sprinkle some mozzarella on the gravy. Repeat process with remaining burgers. Place the baking sheet under the broiler for a few minutes or until the cheese is nice and golden brown. Add the top brioche bun and serve immediately!