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.

Ingredients

  • 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

Instructions

  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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