Soft brioche buns from the shelf become dinner when you brown ground beef with caramelized onion and a touch of garlic, then nestle everything back into the warm bun. This is fast, forgiving, and tastes substantial.

Serves 2. 25 minutes, 20 at the stove.

About 550 calories a serving, 40 g protein, 6 g carbohydrate, 40 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 medium onion thinly and warm 1 tablespoon oil in a large skillet over medium-high heat, then cook the onion, stirring often, until it softens and edges turn golden, about 6 minutes.6 min
2. Push the onion to the side, add 8 ounces ground beef to the empty space, and break it into small pieces with a spoon as it browns, about 4 minutes; once no pink shows, stir everything together.4 min
3. Mince 2 garlic cloves, add them to the pan with a pinch of salt and pepper, and stir for 30 seconds until fragrant.
4. Warm 2 brioche buns in the oven at 350°F (175°C) for 2 minutes while you finish the beef.2 min
5. Taste the beef and season with salt and pepper, then split each warm bun and divide the beef mixture between them.

Note Swap ground beef for ground pork or lamb if you prefer. Leftovers keep in the fridge for two days; reheat gently in a skillet. Serve with a simple green salad or pickled vegetables on the side to cut the richness.