A plant-based burger with built-in black beans and rice, dressed up with a lime-spiked sour cream and fresh toppings for weeknight speed. These need nothing but a hot pan and a few minutes on each side, leaving time to assemble what makes them sing.

Serves 2. 20 minutes, 15 at the stove.

About 360 calories a serving, 17 g protein, 22 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a skillet over medium-high heat until the surface shimmers. Once hot, place the 2 veggie burger patties in the pan and cook for 4 minutes, undisturbed, until the bottom is deeply browned and a crust has formed.4 min
2. Flip the patties and cook for another 3 to 4 minutes on the second side until they are heated through and the edges are crisp. While these cook, squeeze the juice from the lime into 1/4 cup sour cream with a pinch of salt and pepper, stirring to combine.4 min
3. Transfer the burgers to serving plates and dollop the lime crema over the top. Taste for salt and adjust if needed.
4. Serve with toppings you have on hand: sliced tomato, avocado, shredded cabbage, or pickled onion. A warm tortilla or toasted bun works well, or skip bread and build a taco.
5. For sides, serve black beans that have been warmed with a squeeze of lime, or a simple green salad dressed with oil, vinegar, salt and pepper.

Note Swap sour cream for yogurt if you have it. Leftover patties keep refrigerated for four days and warm in a skillet or toast; use them in tacos, salads, or grain bowls. Serve with rice pilaf, roasted vegetables, or a raw slaw dressed in lime vinaigrette.