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


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 Notes

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)

5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
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.
Rating: Unrated
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.
Rating: Unrated
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!