In a medium bowl, combine ground meat, onion, cracker crumbs, egg white, milk, horseradish, 1/4 tsp salt and 1/8 tsp pepper; mixing lightly but thoroughly. Shape and hand pack patties into three ½ inch thick oval patties.
Cook patties in a large nonstick skillet over medium heat – mist pan with oil and turn as needed. Cooking until centers are no longer pink (ideally to 150-160 degrees internal). Remove from skillet and keep warm.
Heat green chile slowly in the same skillet, simmer to marry, taste and adjust. Serve chopped steak over green chile with veggies and cornbread.
