Pot Pie Chicken Burgers

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. 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.
4. 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.