Open-Faced Burgers with Horseradish Sauce and Green Beans

Here's a full and satisfying meal that takes a new twist on burgers...and green beans! If you cook the meat patties first, then saute onion and green beans in the same skillet, you'll only have one pan to clean.


  • 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
  • Tomatoes On the Vine
  • 1 pound For $1.49 thru 07/24
  • 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.
  4. Place tomato slices and burgers on toast; top with horseradish sauce, and serve with green beans.

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