A proper cheeseburger needs real cheese that melts into the meat, which is exactly what these organic slices do. The cheese here is mild enough to let caramelized onions and a good sear be the story. Dinner is done in thirty minutes flat.

Serves 2. 35 minutes, 20 at the stove.

About 990 calories a serving, 72 g protein, 7 g carbohydrate, 73 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 large onion into half-moons and heat 1 tablespoon butter with 1 tablespoon oil in a large skillet over medium heat. Add the onion and cook, stirring often, until deep golden and soft, about 20 minutes; season with salt and pepper and set aside.20 min
2. While the onion cooks, divide 1 pound ground beef into 2 patties about three-quarters of an inch thick, season both sides generously with salt and pepper, and make a small thumb indent in the centre of each. Heat 1 tablespoon oil in another skillet over high heat until it just begins to smoke.
3. Lay the patties in the hot skillet and cook without moving them until a brown crust forms, about 3 minutes. Flip, lay 2 cheese slices on each patty, and cook until the cheese melts and the inside of each patty reaches 160°F [71°C], about 2 more minutes.5 min
4. Toast the buns in the skillet for 30 seconds on the cut side if there is space, or set them cut-side up on a plate. Build each burger with the patty and melted cheese on the bottom bun, then the caramelized onions, then the top bun.1 min

Note Swap the beef for ground lamb and serve with tomato slices and a pickle spear. Leftover caramelized onions keep in the fridge for three days and go into eggs or grain bowls. Serve with a green salad or potato chips.