Two thick patties topped with melted process cheese, the kind that came of age in diners and has a particular gift for clinging to meat. The shelf holds one thing tonight, so we caramelize an onion to build flavor and hold it all together on good bread.

Serves 2. 35 minutes, 20 at the stove.

About 630 calories a serving, 23 g protein, 56 g carbohydrate, 35 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 medium onion thin, then heat 1 tablespoon oil in a wide skillet over medium-high heat and turn the onion into it, stirring often until it softens and begins to turn golden at the edges, about 8 minutes. Scatter a pinch of salt over it to help release its liquid.8 min
2. Turn the heat to medium and let the onion cook undisturbed until deep gold and tender, stirring only once or twice so the bottom can catch and brown, about 10 minutes total; scrape it into a small bowl when it smells sweet and caramelized.10 min
3. Return the skillet to medium-high heat with 1 tablespoon butter. Divide the ground beef into 2 portions, shape each one loosely into a patty a little wider than your bun, and set them into the hot skillet where they should sizzle at once.
4. Let the first side cook until a crust forms and the meat releases easily, about 3 to 4 minutes; flip each patty and season the cooked side with salt and pepper. Cook the second side for 2 to 3 minutes, then lay 1 slice of swiss cheese on each patty.4 min
5. Cut 1 tablespoon butter into small pieces and dot the cheese with it, then cover the skillet with a lid or tent foil over the top and remove from heat; let it sit until the cheese melts and turns glossy, about 1 minute.1 min
6. Warm the buns in the hot skillet for 30 seconds on each side if you like, then set each patty on a bottom bun, pile the caramelized onion on top, cover with the bun top, and serve at once with pepper on the side.

Note Swap in American cheese if you find it; caramelized onion works with any melting cheese. Leftovers keep wrapped in the fridge for one day. Serve with pickles and cold beer or a simple green salad dressed with vinegar.