- 2 tablespoons olive oil
- 1 pound Lick's HomeBurgers or Nature Burgers
- ¼ cup mayonnaise
- 1 large carrot, peeled, and diced
- 2 celery stalks, diced
- ½ yellow onion, diced
- ½ cup frozen peas, thawed
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 1¼ cup chicken stock
- 1 cup shredded mozzarella
- 2 to 3 brioche buns
- Salt and pepper
In a medium bowl, combine Lick's HomeBurgers or Nature Burgers and mayonnaise. Season with salt and pepper and gently mix to combine. Form into two or three patties. Heat olive oil in a skillet set over medium-high heat. Add patties and cook about 5 minutes, then flip. Cook 2 to 3 minutes on second side, or until just cooked through. Remove burgers from skillet and let rest.
Melt butter in the same skillet then stir in carrot, celery, and onion. Season with salt and pepper. Cook until veggies have softened, about 7 minutes. Stir in peas, stir, then sprinkle in the flour. Continue to cook, stirring, for 1 minute. Slowly pour in stock while stirring and cook until gravy thickens, about 4 to 5 minutes. Remove from heat and season with salt and pepper, if needed.
Preheat broiler. Place bun bottoms on a baking sheet, top each with a patty and a ladle of gravy. Top with cheese. Broil until cheese is melted and beginning to brown, 1 to 2 minutes. Close with bun tops and serve.