Two thick patties cooked in a hot skillet until crusty and brown, with a soft interior. The shelf gives you ground beef ready to shape, so dinner comes together in under thirty minutes. Serve with toasted buns and toppings, or as is with a salad on the side.

Serves 2. 25 minutes, 15 at the stove.

About 240 calories a serving, 9 g protein, 0 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a skillet over medium-high heat until it shimmers. While the pan heats, remove the hamburgers from the package and gently shape them into two thick patties about three-quarters of an inch thick, handling the meat as little as possible. Season the tops and sides with salt and pepper.
2. Place the patties in the hot oil and let them cook without moving for four to five minutes until the undersides are dark brown and crusty. Flip once and cook the other side for three to four minutes until an instant-read thermometer reads 160°F [71°C] for medium doneness. Transfer to a plate to rest.9 min
3. Serve the patties warm on toasted buns if you have them, or with lettuce, tomato, and condiments on the side. A squeeze of mustard and a slice of cheese go well if you have them on hand.

Note Swap beef for ground lamb or turkey if you prefer. Cooked patties keep refrigerated for three days and can be reheated gently or eaten cold on a sandwich. Pair with roasted potatoes and a sharp green salad, or skip the bun and serve with pickles and a cold beer.