Beef brisket hot dogs grilled until the casing snaps, served in toasted buns with caramelized onions and mustard. This shelf holds the protein—just add heat and a bun to make a proper dinner for two.

Serves 2. 20 minutes, 15 at the stove.

About 1980 calories a serving, 180 g protein, 8 g carbohydrate, 132 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 medium onion into thin rounds and warm 1 tablespoon butter with 1 tablespoon oil in a wide skillet over medium heat. Add the onions and cook, stirring occasionally, until they soften and brown at the edges, about 10 minutes—season with salt and pepper and move to a plate when caramelized.10 min
2. Set a grill or cast-iron pan over medium-high heat. Score the skins of 4 hot dogs with a knife, then lay them in the pan and cook, turning often, until the casings split and char in spots, about 5 minutes.5 min
3. Toast 4 hot dog buns in the same pan until golden, about 1 minute per side. Serve each hot dog in a bun with the caramelized onions piled on top.1 min

Note Swap the onions for spicy mustard, pickles, and jalapeños if you prefer. Leftovers keep refrigerated for three days and reheat gently. Serve with a cold beer and a simple salad on the side.