Two thick burger patties seared in a hot pan and topped with that fry blend, a sauce that tastes of ketchup and mayo at once. It is the whole dinner when you build it on toasted bread with pickles and lettuce, something the shelf hands you ready to go.

Serves 2. 15 minutes, 12 at the stove.

About 510 calories a serving, 16 g protein, 0 g carbohydrate, 49 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.

Cook mode

1. Divide 6 ounces of ground beef into two portions and shape each into a patty about 3/4 inch thick, handling the meat as little as possible. Season both sides of each patty with 1/8 teaspoon salt and 1/8 teaspoon pepper.
2. Heat 1 tablespoon oil in a large skillet over high heat until smoking. Set both patties in the pan and sear without moving them for 2 to 3 minutes until the bottoms brown.3 min
3. Flip each patty and cook the other side for 2 minutes until it firms to the touch. Pour 1/4 cup of the fry blend over the patties and dot with 1 tablespoon butter, swirling the sauce as it foams for another 30 seconds, then take the pan off heat.3 min
4. Toast your bread while the patties rest for 1 minute, then spread a little of the pan sauce on each slice. Build each burger with a patty, pickles, and lettuce, and serve with any remaining sauce on the side.1 min

Note Swap ground beef for ground turkey or chicken if you prefer. Leftovers keep in the fridge for one day and reheat in a skillet over medium heat. Serve with fries or a simple green salad to make it a full meal.