"Beef Stroganoff" Mushroom Burgers with Honey-Parsley Roasted Carrots

Directions

1. Toss sliced carrots with a little oil, honey, salt, and pepper, then spread them in a single layer on a baking sheet and start roasting at 450°F.
2. While the carrots roast, finely chop half the mushrooms and combine them with the beef along with Worcestershire, salt, and pepper; form two patties and set them aside.
3. Heat a skillet over medium-high and cook the patties without moving them until browned on the first side, about 5 minutes; flip and cook until done through, then rest on a plate covered loosely with foil.
4. Peel and slice the onion, mince the garlic, and then sauté in the same skillet with a little oil until the onion softens, about 3–4 minutes.
5. Add the remaining sliced mushrooms to the skillet and cook until they start to soften, another 3–4 minutes.
6. Sprinkle flour into the skillet, stir, then whisk in broth and simmer until the sauce thickens, 3–4 minutes; remove from heat and stir in yogurt, Worcestershire, and half the parsley.
7. Return the thickened sauce to a gentle simmer, tasting and adjusting salt if needed; keep warm.
8. When the carrots are tender, remove them from the oven, toss with the remaining parsley, and finish cooking
9. Toast the buns if desired, then spread some sauce on the bottom halves, place the burgers on top, add more sauce, and crown with the top buns; serve with the roasted carrots on the side.