Open-Faced Burgers with Horseradish Sauce and Green Beans

By LynnWelch

Cook patties first, then — in the same skillet — sauté onion and green beans. Place the burgers on toast with a creamy sauce, and dinner's ready with only one pot to clean up.

Ingredients

• 1.50 pound(s) ground beef sirloin
• Coarse salt
• Ground pepper
• 1.00 tablespoon(s) olive oil
• 1.00 pound(s) green beans, stem ends removed
• 1 medium red onion, halved and thinly sliced
• 1/3 cup(s) light mayonnaise
• 1/4 cup(s) chopped fresh parsley
• 1.00 tablespoon(s) prepared white horseradish
• 4.00 slice(s) (thick) tomato
• 4.00 slice(s) (thick) country bread, toasted

Preparation

Step 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.

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.