Burger Bread Stuffing (side dish)

Ingredients:

• 24 frozen mini hamburgers (with buns), thawed
• 2 tablespoons unsalted butter
• 2 stalks celery, diced
• 1 medium onion, diced
• 1 teaspoon mustard powder
• 1 teaspoon fresh thyme leaves
• 6 medium fresh sage leaves, finely chopped
• 2 cups lightly salted chicken broth
• 2 large eggs, lightly beaten

Preparation:

1. Preheat oven to 350°F (175°C) and spray a 9 x 13-inch baking pan with cooking spray. Line the pan with parchment paper.
2. Cut each mini burger (patty and bun) into quarters. Arrange in a single layer on the prepared baking sheet. Bake until the buns are dry and starting to brown and the meat is heated through, 10-15 minutes. Let cool slightly, then transfer to a large bowl. Leave the oven on.
3. Heat a large skillet over medium heat. Add the butter and cook until melted, then add the celery and onion. Cook until the onion is softened and beginning to brown, 5-7 minutes.
4. Sprinkle the onion mixture with mustard powder, thyme, and sage and cook, stirring, for about 30 seconds. Pour in the broth a little at a time and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
5. Pour the vegetable mixture over the burgers in a bowl and toss to coat. Add the eggs and toss. Transfer the bread filling to the prepared baking dish and press down to spread into an even layer.
6. Bake until the filling is heated through and beginning to brown on top, 40-45 minutes. Serve immediately or let cool to room temperature.