A veggie burger that tastes like it means business gets its due tonight with soft caramelized onions and a quick sauté of garlicky greens on the side. The burger is already seasoned, so your job is just to build around it.

Serves 2. 30 minutes, 25 at the stove.

About 630 calories a serving, 28 g protein, 73 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 medium onion thinly and set aside. Mince 2 cloves garlic and set aside.
2. Heat 1 tablespoon oil in a large skillet over medium heat and add the onion with 1/4 teaspoon salt. Cook, stirring often and lowering heat if it browns too fast, until the onion is soft and golden, about 20 minutes; transfer to a plate when done.20 min
3. Meanwhile, heat the same skillet over medium-high heat and cook the 2 veggie burger patties according to package directions, turning once and cooking until they are warm and lightly browned on both sides, about 8 minutes total; transfer to a plate.8 min
4. Add 1 tablespoon oil to the skillet and add the greens with 1/4 teaspoon salt and pepper to taste. Cook, stirring, until the greens are tender and any liquid has evaporated, about 4 minutes. Stir in the garlic in the last minute of cooking.4 min
5. Toast the 2 buns if you like. Assemble each burger by placing one patty on a bun, topping with half the caramelized onions and serving the garlicky greens alongside.

Note Swap any hearty green for kale or chard. Leftovers keep for three days and make a cold salad with the greens and onions. Serve with a sharp mustard or hot sauce, or with roasted or fried potatoes to make the meal more substantial.