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Burgers and Veggies

 Burgers and Veggies
My husband taught me how to make these burger steaks using his mother's recipe. I also like to make them for family gatherings because they're so easy.—Bonnie Taylor, Hohenwald, Tennessee
8 ServingsPrep: 20 min. Cook: 15 min.


  • 2 eggs
  • 1/2 cup egg substitute
  • 2 teaspoons hot pepper sauce
  • 1/2 cup quick-cooking oats
  • 1/2 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon pepper
  • 2 pounds lean ground beef (90% lean)
  • 1 cup water
  • 1/3 cup steak sauce
  • 1 large onion, sliced
  • 1 large green pepper, sliced
  • 8 tomato slices
  • 8 lettuce leaves
  • 8 parsley sprigs


  • In a bowl, combine the first seven ingredients. Crumble beef over
  • mixture; mix well. Shape into eight patties. In a large nonstick
  • skillet, bring water to a simmer. Using a spatula, lower patties
  • into simmering water; cover and cook for 8 minutes. Turn patties
  • over; top with steak sauce. Cover and cook 3-4 minutes longer or
  • until meat is no longer pink. Remove patties and keep warm.
  • Add onion and green pepper to the skillet; cover and cook over medium
  • heat until tender. Using a slotted spoon, spoon vegetables over

2 of 2

Burgers and Veggies (continued)

Directions (continued)

  • patties; garnish with tomato, lettuce and parsley. Yield: 8
  • servings.
Nutritional Facts: One serving equals 261 calories, 12 g fat (5 g saturated fat), 94 mg cholesterol, 425 mg sodium, 9 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.