If you’re looking for a unique burger, you just found it!! This gorgeous chicken burger tastes just like a chicken pot pie, only better!! The rich and cheesy, vegetable-laden béchamel alone is to die for! And the secret sandwich sauce? Omg! You simply must make this!!
Hey, all! I decided to sneak one last burger in for you for #BurgerMonth2019 with Girl Carnivore! This burger was actually created for last month’s Burger of the Month Club, also founded by Kita, of Girl Carnivore, and is my third contribution for National Burger Month!
*And just a quick note! This post is part of a kick-butt burger grill giveaway, but my burger epicness is all my own!
Now, back to our regularly scheduled program….
The sponsors for 2019 are beyond fantastic, and have all contributed to the enormous Giveaway!! Here’s the list, but be sure to pop on over to BURGERMONTH.COM to check it all out in better detail!
I will provide the entry form at the bottom of this post, so be sure to enter before you leave!
So, for April’s secret ingredients, Kita chose Eggs, Peas, Carrots, and Horseradish! And the first thought that came to my mind? A Chicken Pot Pie Burger!
Lump crab cake-style, fried until crispy-golden on the outside, tender on the inside, and placed onto a cushy, buttery brioche-style bun, and ladled with a rich and creamy, white cheddar béchamel, with all the veggies that you normally find in a pot pie! PLUS, a killer good “secret sandwich sauce” that marries everything together! Wow, eh?!!
Sounding pretty good?
Fantastic!! So let’s get started! You’re really going to LOVE this one!!
First thing’s first, we need to stew 1 lb. of trimmed, boneless/skinless chicken breasts. I simmer them in water with a bay leaf for a full 45 minutes, until nice and tender. Any less, and the meat just isn’t very tender at all. So, do take the time to cook them longer than what you probably have been doing. You’ll instantly be able to tell the difference!
Let the water cool down, leave them in the pan of water with the bay leaf, and chill them for several hours or overnight. Then remove them, and break them up into large bite-sized pieces into a medium-sized bowl.
*Don’t make the pieces too small, because they’ll break up a little more when we fold the rest of the ingredients in! And you can always break them up smaller at that time if necessary.
Cover this and set it aside, or pop it into the fridge until you’re ready for it.
Next, whip up a small batch of my “secret” mustard-mayo-horseradish sandwich spread, and pop that into the fridge as well. This awesome-tasting spread will go on the top bun later! And BOY is it ever good!! Great for veggie dipping or a salad dressing, too! (*This can be made a day ahead of time.)
Next, we add all of the chicken patty ingredients, and form the mixture into 4 equally-sized patties. Place them onto a waxed paper-lined baking sheet, cover them, and chill them for several hours or even overnight, to firm up a little for easy frying later! (*These can also be made the day before.)
These will seem too soft to fry, but don’t worry! They fry up BEAUTIFULLY once chilled!
While the chicken burgers are chilling, we need to make the rich, creamy and cheesy pot pie sauce! And the foundation that it’s built on, starts with my favorite butter, Minerva Dairy!! With 85% butterfat, it’s THE BEST butter I’ve ever tried!!
Melt the butter and add your basic vegetable mirepaux, which simply means carrots, celery, and onions slow-cooked in butter until tender.
We then add flour, and sauté that for a few minutes to cook out the raw taste, so that it doesn’t end up tasting like wallpaper paste!
Then we add milk and cook until it’s thickened, add a tempered egg….
…some shredded Cabot® Vermont Seriously Sharp White Cheddar cheese,….
….and a few seasonings! And this creamy, cheesy béchamel truly tastes like a pot pie!!
Next, we need to fry those chicken burger patties! Just place them into a pan of more melted butter and a little oil, and cook them until deep golden on each side. Then remove them to a cooling rack placed over a baking sheet.
Spread the buns with a little more butter, and toast them right in the same, still hot, pan!
THIS. Is looking DELICIOUS.
I SO wish you could smell these!!! But just look how pretty they are!
And now we’re almost there!! Top the buns with some lettuce and tomato slices….
…then those gorgeous chicken burgers!
Just too dang pretty!!!
Give the sauce a little warm-up if needed….
….then ladle it right over the top!
You can add a slice of cooked and peppered bacon if you want to, but honestly, it really didn’t even need it.
Don’t forget to spread the top bun with that killer sandwich sauce!
And top your burger with that soft, toasted, buttery bun!
Get ready for awesomeness, because this was the best chicken burger I’ve ever tasted!!
VERY much tasting just like a chicken pot pie, this burger was not only delicious, but super fun as well!!
Loaded with all of your favorite goodies, plus rich, cheesy, flavorful and even at least somewhat healthy to boot, this memorable Cheesy Chicken Pot Pie Burger is sure to bring smiles from everyone around the table! Enjoy!!
Do take the time to pop over to many of the bloggers participating this year, and check out what awesome burgers they have created for this event, too, going on throughout the entire month of May!
🍔 Girl Carnivore 🍔 A Kitchen Hoor’s Adventures 🍔 A Simple Pantry 🍔 Abra’s Kitchen 🍔 AcadiaTwo’s Kitchen Antics 🍔 An Affair from the Heart 🍔 Bakersbeans 🍔 Betsi’s World 🍔Caroline’s Cooking 🍔 Cindy’s Recipes and Writings 🍔 City Living Boston 🍔 Cluttercafe 🍔 Cooking With Carlee 🍔 Convos with Karen 🍔Daily Dish Recipes 🍔 Dance Around The Kitchen 🍔 Dixie Chik Cooks 🍔 Dizzy Busy and Hungry 🍔 Doodlecraft 🍔 Everyday Eileen 🍔 Family Around the Table 🍔 Family Food on the Table 🍔 Family Spice 🍔Farmwife Feeds 🍔Food Above Gold 🍔 For the Love of Food 🍔 Grillax.com 🍔 Grilling Montana 🍔 Grumpy’s Honeybunch 🍔 Hezzi-D’s Books and Cooks 🍔 Honeybunch Hunts 🍔 HORNS BBQ 🍔 Intelligent Domestications 🍔 It Is a Keeper 🍔 Jolene’s Recipe Journal 🍔 Jonesin For Taste 🍔 Juggling Act Mama 🍔 Karen’s Kitchen Stories 🍔 Kate’s Recipe Box 🍔 Krazy Kitchen Mom 🍔 Life Anchored 🍔 Life of a Ginger 🍔 Mildly Meandering 🍔 Miss in the KItchen 🍔 Palatable Pastime 🍔 Pastry Chef Online 🍔 Perspective Portions 🍔 Plowing Through Life 🍔 PNW Eats 🍔 Pook’s Pantry 🍔 Real Life With Dad 🍔 Sarah’s Cucina Bella 🍔 Seduction In The Kitchen 🍔 Simple and Savory 🍔 Souffle Bombay 🍔 Spiced 🍔 Spoonabilities 🍔 Strawberry Blondie Kitchen 🍔 SueBee Homemaker 🍔 Sumptuous Spoonfuls 🍔 Sweet ReciPeas 🍔 Swirls of Flavor 🍔 Take Two Tapas 🍔 Tampa Cake Girl 🍔 Taste And See 🍔 The Baking Fairy 🍔 The Beard and The Baker 🍔 The Complete Savorist 🍔 The Crumby Kitchen 🍔 The Heritage Cookbook Project 🍔 The Keto Guy 🍔 The Redhead Baker 🍔 The Rowdy Baker 🍔 The Schmidty Wife 🍔 The Shirley Journey 🍔 The Spiffy Cookie 🍔 This Farm Girl Cooks 🍔 Thyme for Cocktails 🍔 We are not Martha 🍔 Well Fed Baker 🍔 West Via Midwest 🍔 Who Needs A Cape? 🍔 Wildflour’s Cottage Kitchen 🍔 Wok & Skillet 🍔
A huge thanks to the #BurgerMonth2019 sponsors for the Ultimate Burger Grilling Giveaway: Cabot Cheese, Char-Griller Grills, Crow Canyon Home, Porter Road, Melissas Produce, Red Duck, Spiceology, & Western BBQ!
And a special thanks to Kita Roberts, of Girl Carnivore, for making this year’s #BurgerMonth 2019 absolutely EPIC!!
Enter here for a chance to win the
Ultimate Burger Grilling Prize Package!
*Though this is not a paid post, we were all treated to Red Duck®, Cabot®, and Western® products, and any and all opinions of these products are solely my own. (*Western® was sent after this post was made, and will be used and reviewed soon!) Any and all other products mentioned in this post are just a few of my favorite things. (I am a Brand Ambassador for Minerva Dairy®, but my opinions of their products are solely my own, honest opinions, as well.)
To Stew Chicken:
- 1 lb. boneless, skinless chicken breasts, trimmed of fat
- 1 bay leaf
- (cold water to cover plus an inch more)
For Chicken Patties:
- 1 lb. stewed chicken meat broken up into small pieces
- 1/2 cup dried italian bread crumbs
- 1/2 cup mayo
- 2 tsp. extra hot horseradish
- 1/4 cup snipped scallions (green part)
- 1 extra-large egg, beaten
- 1/8 tsp. ground rosemary powder
- 1/8 tsp. garlic powder
- 1/4 tsp. each: salt & pepper
- 2 Tbl. Minerva Dairy® Amish Butter with Sea Salt & 1 Tbl. EVOO, for frying
For Sandwich Spread:
- 1 Tbl. regular mayo
- 1 Tbl. spicy brown mustard such as Gulden's®
- 1 tsp. extra hot horseradish
For White Cheddar Béchamel:
- 4 Tbl. Minerva Dairy® Amish Butter with Sea Salt
- 1/4 cup diced sweet baby carrots
- 1/4 cup diced celery
- 1/4 cup flour
- 1 1/2 cups whole milk
- 1/2 cup grated Cabot® Seriously Sharp White Cheddar cheese
- 1 tsp. extra hot horseradish
- 1 egg yolk
- 1 tsp. salt
- 1/4 tsp. white pepper
- 1/8 tsp. garlic powder
- 1/8 tsp. ground rosemary powder
- 1/4 cup frozen sweet baby peas
- 2 Tbl. snipped scallions (green part)
Rest of Ingredients:
- brioche buns, spread with more butter and toasted
- lettuce leaves, sliced tomatoes, crisp-cooked bacon strips
In small pot, add chicken breasts and bay leaf, cover with cold water plus an inch over, and bring to a simmer. Simmer for 45 minutes. Cool. Chill right in pan of water with bay leaf for several hours or overnight.
I small bowl, whisk together sandwich spread, cover, chill for several hours or overnight.
In large bowl, break up/pull chicken into large-bite-sized chunks. Add rest of Chicken Patty Ingredients, combine until evenly mixed. Form into 4 patties placing onto a waxed paper-lined baking sheet. Cover with plastic wrap and chill for several hours. (*This can all be done the day before, including both sauces.)
In large saucepan, melt butter for béchamel sauce over low heat, add veggies and slow-cook until tender. Add flour and cook 2 - 3 more minutes. Slowly whisk in milk, and cook, stirring, until thickened, about 5 minutes. Stir in cheese and horseradish. In small bowl, beat egg. Slowly beat in 1 tablespoon of sauce at a time, up to 3 tablespoons, until egg is tempered. Stir egg-sauce mixture back into frying pan of sauce. Stir in rest of béchamel ingredients and cook one minute longer. Remove from heat and cover.
I large frying pan, melt butter and EVOO over medium heat. Carefully add patties and fry each side for about 5 minutes until both sides are deep golden browned. Remove to a rack placed over a baking sheet. Spread insides of brioche buns with a little butter and toast right in same pan. Remove to rack with patties.
Top bottom toasted buns with lettuce and tomato. Top with a chicken patty. Ladle cheesy veggie béchamel over the top. Add a strip of bacon if desired. Spread insides of buns with sandwich spread. Dig in and enjoy!!