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Under 30 Minutes

Open-Faced Burgers with Horseradish Sauce and Green Beans

Cook patties first, then -- in the same skillet -- saute onion and green beans. Place the burgers on toast with a creamy sauce, and dinner's ready with only one pot to clean up.

  • Prep:
  • Total Time:
  • Servings: 4
Open-Faced Burgers with Horseradish Sauce and Green Beans

Source: Everyday Food, October 2008

Ingredients

  • 1 1/2 pounds ground beef sirloin
  • Coarse salt and ground pepper
  • 1 tablespoon olive oil
  • 1 pound green beans, stem ends removed
  • 1 medium red onion, halved and thinly sliced
  • 1/3 cup light mayonnaise
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon prepared white horseradish
  • 4 thick slices tomato
  • 4 thick slices country bread, toasted

Directions

  1. Form beef into four patties; season with salt and pepper. In a large skillet, heat oil over medium. Add patties; cook 6 to 8 minutes per side for medium. Transfer to a plate, and tent with aluminum foil; set aside.

  2. To skillet, add green beans, onion, and cup water; season with salt and pepper. Cover, and cook, tossing occasionally, until beans are crisp-tender, 5 to 7 minutes. Uncover, and cook, tossing, until water has evaporated, about 2 minutes.

  3. Make sauce: In a small bowl, stir together mayonnaise, parsley, and horseradish; season with salt and pepper. Place tomato slices and burgers on toast; top with horseradish sauce, and serve with green beans.

Cook's Note

Tangy horseradish sauce is a piquant alternative to ketchup or mustard. We used parsley in the sauce, but any fresh leafy herb will taste equally good.

Reviews (3)

  • zbelly_32 30 Jun, 2010

    This was really good! Made great for a Low Carb diet, minus the bread. Also, I don't ever recommend Light Mayo on anything. Added some Lemon Pepper to the beans too.

  • karlapaul 11 Nov, 2008

    This was so very delicious! We had leftovers since my little kids won't eat horseradish. I thought about it all morning at work and couldn't wait to get to it at noon. This rivals my all time favorite Martha recipe: Tomato Tart.

  • Allybean 6 Oct, 2008

    This was a GREAT dish and especially for a quickie on a Monday! I had no parsley so I used Cilantro and it was AWESOME! My husband wants me to make them again!

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