Open-Faced Burgers with Horseradish Sauce and Green Beans

Prep Time:
30 mins
Total Time:
30 mins

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.


  • 1 ½ 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

  • cup light mayonnaise

  • ¼ cup fresh parsley, chopped

  • 1 tablespoon prepared white horseradish

  • 4 thick slices tomato

  • 4 thick slices country bread, toasted


  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 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.

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