Open Faced Turkey Burgers with Pan Gravy

I usually use ground turkey and shape my own burgers.  But at the grocery last weekend, I spied these Jennie-O turkey patties.  These were perfect for a "quick to the table" weeknight meal.  I decided to make some pan gravy and serve the burgers open faced on toasted buns.  No pan drippings from a freshly baked turkey shouldn't keep you from having a nice gravy for your burger!  I used chicken broth instead and by the time the burgers were cooked on a cast iron griddle pan (for those delightfully crunchy browned bits), the gravy was ready to ladle.

1/4 cup butter

1/4 cup all purpose flour
1/2 t. freshly ground black pepper
2 cups of chicken broth

In a medium sauce pan over low heat, melt butter and add flour and black pepper.  Whisk continuously for about 2 - 3 minutes.  

Slowly add the chicken broth and continue whisking over medium low heat until the gravy thickens.  Serve immediately.