One lonely burger finds new life as the base of a hash, crumbled and crisped with potatoes and onion, then topped with fried eggs. This is what you cook when you need dinner now and want to clear the shelf.

Serves 2. 25 minutes, 20 at the stove.

About 470 calories a serving, 17 g protein, 39 g carbohydrate, 29 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Cut three medium waxy potatoes into half-inch dice. Heat two tablespoons oil in a large skillet over medium-high heat, add the potatoes, and cook until they soften and brown at the edges, about twelve minutes, stirring now and then.12 min
2. While potatoes cook, dice one medium onion and crumble the veggie burger into small pieces with your hands. When potatoes are golden, push them to the side of the skillet, add one tablespoon oil to the cleared space, then add onion and cook until it softens, about three minutes.3 min
3. Stir in the crumbled burger and cook everything together, pressing now and then with the spatula so the burger breaks down and browns, about three minutes until it is crispy and well mixed into the potatoes. Season with salt and pepper to taste.3 min
4. Make two wells in the hash and crack two eggs into them, one in each well. Cook until the egg whites set but yolks stay loose, about three minutes. Divide between two plates and serve right away.3 min

Note Swap the potatoes for diced root vegetable if you have it. Leftovers keep in the fridge for three days and reheat in a skillet. Serve with hot sauce or fresh greens on the side.

Tired of eating veggie burgers the usual way? Crumble them into a warm bowl with rice and roasted alliums, and they become something closer to a grain bowl than a sandwich. This shelf clears one dinner, and you get a proper meal in twenty minutes.

Serves 2. 25 minutes, 15 at the stove.

About 850 calories a serving, 34 g protein, 109 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Start 2 cups of water in a pot and bring to a boil, then stir in 1 cup of rice, 3 pinches of salt, and cover. Set a timer for 18 minutes while you prepare everything else.18 min
2. Peel and halve 1 medium onion lengthwise, then cut each half into thick slices. Heat 3 tablespoons of oil in a wide skillet over medium-high heat, add the onion, and let it char for 2 minutes undisturbed before stirring; keep going until soft and caramelized, about 5 minutes total.
3. Mince 2 garlic cloves and add them to the pan, stirring for 30 seconds until fragrant. Crumble the 3 veggie burger halves into the pan with your fingers, breaking them into bite-sized pieces, and stir to combine with the onions and garlic.
4. Toast the crumbled burgers for 2 minutes, stirring often, until they brown slightly at the edges. Season with salt and pepper to taste, then turn off the heat.2 min
5. When the rice is done, divide it between two bowls. Top each with half the crumbled veggie burger mixture and nestle a handful of fresh spinach or mixed greens into the warm rice so it wilts slightly.
6. Cut the lemon in half and squeeze juice from one half over each bowl, then offer the other half at the table for more if wanted.

Note Swap the rice for pasta or couscous if you prefer. Leftovers keep for three days in an airtight container and reheat gently in a skillet with a splash of water. Serve with a sharp vinaigrette on the side or a dollop of tahini sauce to dress the greens.

Half a box of frozen veggie burgers becomes dinner with nothing but what's in the pantry and a little patience. Crisp them in a hot pan while the onions turn sweet and golden underneath, then pile everything into a single skillet for a quick, satisfying meal that tastes far better than the sum of its parts.

Serves 2. 25 minutes, 20 at the stove.

About 550 calories a serving, 32 g protein, 34 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Slice 1 medium onion into thin half-moons. Heat 2 tablespoons of oil in a large skillet over medium-high heat and add the onions with a pinch of salt, stirring often until they soften and begin to brown, about 10 to 12 minutes. As the onions cook, pat the 4 veggie burger patties dry with a paper towel.
2. Push the onions to the edges of the skillet and add 1 tablespoon of butter to the center. When it foams, lay the patties flat in the pan and cook without moving them for 3 to 4 minutes until the bottoms are golden and crisp, then flip and cook the other side for another 2 to 3 minutes. Toss the onions occasionally so they don't burn.
3. Break each patty into rough chunks and fold them into the caramelized onions, mixing gently to coat everything evenly. Season with salt and pepper to taste and serve warm, spooned onto toasted bread or over rice if you have leftovers that need stretching.

Note Swap the onions for sliced garlic if you prefer, cooking it just until fragrant. Leftovers keep in the fridge for three days and reheat gently in a pan with a splash of water. Serve with hot sauce, mustard, or a squeeze of lemon for brightness.