Name: "Beef Stroganoff" Mushroom Burgers with Honey-Parsley Roasted Carrots
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 12 medium carrots; 355 ml chicken or vegetable broth; 1.36 kg cremini mushrooms; 6 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 1.02 kg lean ground beef; ½ cup plain Greek yogurt; 6 whole grain buns or rolls; 1 ½ medium yellow onions; all-purpose flour; black pepper; extra virgin olive oil; honey; salt; Worcestershire sauce

"Beef Stroganoff" Mushroom Burgers with Honey-Parsley Roasted Carrots"Beef Stroganoff" Mushroom Burgers with Honey-Parsley Roasted Carrots — a 45-minute dinner recipe with 15 ingredients, serving 6.Ingredients

12 medium carrots

355 ml chicken or vegetable broth

1.36 kg cremini mushrooms

6 cloves garlic

1 small bunch Italian (flat-leaf) parsley

1.02 kg lean ground beef

½ cup plain Greek yogurt

6 whole grain buns or rolls

1 ½ medium yellow onions

all-purpose flour

black pepper

extra virgin olive oil

honey

salt

Worcestershire sauce

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Peel and trim carrots. Slice in half crosswise, then lengthwise into ½-inch thick sticks. Place in a large bowl along with oil, honey, salt, and pepper; toss to coat.

Divide carrots between two baking sheet pans and spread out in a single layer. Place in the oven (it doesn't have to be fully heated) and roast until fork-tender, about 20 minutes. (Reserve bowl for the next step.)

Meanwhile, mince half the mushrooms and place in the reserved bowl. Thinly slice remaining mushrooms, place in a medium bowl, and set aside.

Add beef, Worcestershire, salt, and pepper to the bowl with the minced mushrooms; mix with your hands until well combined. Form the mixture into 6 equal-sized patties and place on a plate.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, working in batches if necessary, add the burger patties and cook, undisturbed, for 5 minutes. Flip patties and continue to cook until cooked through, 5 minutes more. Transfer to a clean plate, loosely cover with aluminum foil, and set aside. (Reserve skillet for later use.)

Meanwhile, peel, halve, and thinly slice onions. Peel and mince garlic.

Return skillet to medium heat; add oil and swirl to coat the bottom. Add onion, garlic, and salt; cook, stirring occasionally, until the onion begins to soften, 4-5 minutes.

Add sliced mushrooms to the skillet and cook, stirring occasionally, until they begin to soften, 4-5 minutes.

Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves.

Sprinkle flour into the skillet and stir to combine. Add broth and bring to a simmer; continue to cook, stirring often, until the sauce thickens, 4-5 minutes.

Once the sauce has thickened, remove from the heat. Add yogurt, Worcestershire, and half the parsley (reserving the rest for the carrots); stir to combine.

Once the carrots are done, remove from the oven, sprinkle with reserved parsley, and toss to combine.

Toast buns if desired.

Place bottom half of each bun on a plate, then top with burgers and mushroom sauce. Close with the top half of the bun and serve with roasted carrots on the side. Enjoy!

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