Two hearty burgers built on seeded artisan buns, topped with soft caramelized onions and garlicky sautéed greens. The buns hold up well to slow-cooked toppings, and the whole-grain blend keeps things substantial. One pan, thirty minutes.

Serves 2. 35 minutes, 20 at the stove.

About 500 calories a serving, 17 g protein, 58 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice one large onion thin and heat 1 tablespoon oil in a large skillet over medium-low heat. Add the onions with a pinch of salt and cook, stirring often, until they turn deep golden and soft, about twenty minutes. While they cook, shape half a pound of ground beef into two patties, season each with salt and pepper, and set aside.20 min
2. Push the onions to the side of the skillet. Increase heat to medium-high and add the two patties to the empty side, cooking until browned and done through, three to four minutes per side. Transfer them to a plate.7 min
3. Add 1 tablespoon oil to the same skillet, then add 2 minced garlic cloves and four ounces of chopped greens. Toss until the greens wilt and darken, one to two minutes. Taste and adjust salt and pepper.2 min
4. Toast the two burger buns cut-side down in the skillet for one minute. Build each burger: bun bottom, patty, caramelized onions, wilted greens, bun top.1 min

Note Swap cooked mushrooms for greens if you prefer. Leftovers keep three days refrigerated; reheat the patty gently in a dry skillet and warm the toppings in a small pan. Serve with pickles and mustard on the side, or add a simple tomato slice before closing the bun.