These are dressed-up open-faced burgers built on your good burger buns, the kind you toast and top with beef, cheese, and a sharp, acidic slaw to cut through the fat. The buns make this feel composed rather than thrown together, even on a tired weeknight.

Serves 2. 25 minutes, 20 at the stove.

About 580 calories a serving, 24 g protein, 51 g carbohydrate, 31 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 small onion thin and toss with 1 tablespoon vinegar and a pinch of salt to soften; set aside while you cook.
2. Heat 1 tablespoon oil in a skillet over medium-high heat. Form 1/2 pound ground beef into two loose patties, season each side with 1/4 teaspoon salt and 1/4 teaspoon pepper, and cook 3 to 4 minutes per side for medium, pressing gently so they brown; slide onto a plate.4 min
3. Toast the split burger bun halves cut-side down in the same skillet with 1 tablespoon butter until golden, about 2 minutes.2 min
4. Top each toasted bun half with one beef patty, lay 1 slice cheese on each while the meat is still hot so it softens, then scatter the vinegar-soaked onions and any drips over the cheese and serve right away.

Note Swap ground beef for ground lamb if you have it. Wrapped in foil, leftovers hold in the fridge for a day and taste good cold or warmed in the oven at 350 °F [175 °C] for five minutes. Serve with pickles, hot sauce, or a green salad to balance the richness.