The work here is shaping patties and cooking them fast. These buns want butter and heat to wake up, and your hamburger will give you enough fat to crisp them while the meat cooks. Dinner in twenty minutes.

Serves 2. 20 minutes, 12 at the stove.

About 520 calories a serving, 40 g protein, 3 g carbohydrate, 38 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Divide 8 oz hamburger into two portions and gently shape each into a 3/4-inch thick patty. Season each with 1/4 teaspoon salt and a pinch of pepper.
2. Set a skillet over medium-high heat for one minute. Place both patties in the dry pan and cook without moving them for three minutes, until the undersides are browned and release easily.3 min
3. Flip each patty and cook for two more minutes for medium doneness, or one minute longer if you want them more done. While they cook, spread 1/2 tablespoon butter on the cut side of each bun half.2 min
4. Move the patties to a plate. Turn the heat to high and set the buns cut-side down in the same skillet for one minute, until golden and toasted.1 min
5. Place one patty on each bottom bun, top with two lettuce leaves and two tomato slices, and set the top bun in place.

Note Swap tomato for pickle or onion, or skip vegetables and add condiments from your pantry. Leftovers do not keep; eat while hot. Serve with cold beer or iced tea.