Three raw burger patties, smashed thin in a hot skillet so they brown deeply and crust on both sides, then topped with melted cheese and caramelized onion. This shelf's ground beef works best when given aggressive heat and a squeeze of time.

Serves 2. 25 minutes, 20 at the stove.

About 530 calories a serving, 33 g protein, 6 g carbohydrate, 42 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Slice one medium onion thin and set aside. Heat 1 tablespoon oil in a large skillet over high heat until it shimmers.3 min
2. When the pan is smoking, lay all three burger patties flat in the pan and press each one hard with a metal spatula for 10 seconds to flatten them to a quarter inch, then release and let them sit without moving for 3 minutes until the undersides brown dark gold.3 min
3. Flip each patty, press again for 5 seconds, salt and pepper both sides, and cook for another 2 minutes until cooked through and both sides are crusty. Push the patties to one side of the pan.2 min
4. Add 1 tablespoon butter to the empty side of the pan along with the sliced onion, scraping up the brown bits on the bottom. Toss the onion and let it cook for 3 minutes while stirring often until it begins to soften and brown.3 min
5. Lay one slice of cheese over each of two patties, cover the pan with a lid or foil, and turn off the heat so the cheese melts, about 1 minute. Leave the third patty cheese-free.1 min
6. Top two halves of burger bun or toast with one cheese-topped patty each, pile the caramelized onion on top, and serve the third patty on the side to share or save.

Note Swap the onion for pickles or a tomato slice if the moment calls for it. Wrapped in foil, these keep for one day cold and reheat gently in a skillet. Serve with fries, a green salad, or coleslaw to balance the beef.

Half a cooked burger becomes the heartier part of a one-pan rice bowl. You chop it fine and fold it into the rice with onion and garlic, then top with a fried egg. This is weeknight comfort food that uses what you have.

Serves 2. 30 minutes, 15 at the stove.

About 530 calories a serving, 12 g protein, 75 g carbohydrate, 19 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

1. Heat 1 tablespoon of oil in a wide skillet over medium-high heat. Dice half a large onion and mince 2 cloves of garlic, then add them to the pan and cook until soft, about 4 minutes.4 min
2. Stir in 1 cup of cooked rice that you have or cook fresh rice if you don't, breaking up any clumps. Cook for 3 minutes, stirring often, until the rice is heated through and starting to turn golden at the edges.3 min
3. Chop the half cooked burger fine and fold it into the rice along with a pinch of salt and pepper. Cook for 2 minutes, then push the rice to the sides of the skillet, making two wells in the centre.2 min
4. Add the remaining 1 tablespoon of oil to each well and crack an egg into each one. Cover the skillet and cook until the eggs are set to your liking, 3 to 4 minutes for runny yolks.4 min

Note Swap cooked chicken for the burger if you have it instead. The bowl keeps covered in the fridge for two days; reheat gently in a skillet. Serve with hot sauce or soy sauce on the side, or a simple salad if you have greens.

Two beef patties become one loose, well-browned tangle of meat with soft caramelized onion, perfect for a quick weeknight when time is short. The pan does most of the work while you tend to something else.

Serves 2. 25 minutes, 5 at the stove.

About 640 calories a serving, 29 g protein, 55 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Slice one medium onion into thin half-moons. Heat 2 tablespoons oil in a large skillet over medium-high heat and add the onion with a pinch of salt; cook, stirring now and then, until it turns soft and golden at the edges, about 12 minutes.12 min
2. Break the two burger patties into rough chunks directly into the pan with the onion. Stir and turn with a wooden spoon, breaking the meat into smaller pieces as it browns, until no pink remains, about 5 minutes. Season with salt and pepper to taste.5 min
3. Divide the meat and onion between two toasted buns and serve at once.

Note Swap butter for oil if you prefer the flavour. Leftovers keep in the fridge for two days; reheat gently in a skillet. Serve with pickles, mustard, or your usual burger toppings on the side.