Two fat burgers tucked into these sesame buns with sweet, soft onions and simple fixings. The shelf gives us the platform; tonight we build something warm and grounding from what you likely have. Dinner in thirty minutes.

Serves 2. 30 minutes, 20 at the stove.

About 960 calories a serving, 64 g protein, 6 g carbohydrate, 75 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 medium onion thin and set aside. Divide 0.5 pound ground beef into 2 portions and form each into a patty slightly wider than your bun; make a small dimple in the center of each with your thumb. Season both sides with salt and pepper.
2. Heat 2 tablespoons oil in a skillet over medium-high heat. When the oil shimmers, lay both patties in the pan and cook for 3 minutes without touching them; the edges will brown. While they cook, slice the 4 buns in half and set them aside.3 min
3. Flip each patty and cook for 2 more minutes for medium doneness. Lay 1 slice cheddar cheese on each burger and tent with foil or slide the pan away from the heat to melt it, about 1 minute. Transfer the burgers to a plate.2 min
4. In the same skillet, lower the heat to medium and add 1 tablespoon butter. Scatter in the sliced onion and let it sit for 1 minute, then stir and cook, scraping up the browned bits, until the onion is deeply golden and soft, about 8 minutes. Season with salt and pepper.8 min

Note Swap the cheese for bacon if you have it. Wrap any leftover burger in foil and refrigerate for up to two days. Serve with mustard, ketchup, or hot sauce and a simple salad on the side or a cold beer.