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Open-Faced Burgers with Horseradish Sauce and Green Beans

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.

Everyday Food, October 2008 http://www.marthastewart.com/312428/open-faced-burgers-with-horseradish-sauc
3.5
Rated
70100(2)2
  • 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

  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.

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