Open-Faced Burgers with Horseradish Sauce and Green Beans
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- Prep Time 30 minutes
- Total Time 30 minutes
- Yield Serves 4
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
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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.
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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.
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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.
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.
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.
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!