Split a giant sourdough bun and top it with a seared beef patty, sharp cheddar, and caramelized onions for a weeknight dinner that tastes like the best burger you never had to sit at a counter for. The shelf gives you the foundation; the meat and cheese do the work.

Serves 2. 25 minutes, 20 at the stove.

About 790 calories a serving, 45 g protein, 7 g carbohydrate, 65 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 medium onion into thin rings and mince 1 clove garlic. Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium heat and cook the onions with a pinch of salt, stirring now and then, until golden and soft, about 12 minutes, while you start the beef.12 min
2. Form 8 ounces ground beef into 2 loose patties about three-quarter inch thick, season with salt and pepper, and set aside.
3. When the onions are caramelized, push them to one side and add 1 tablespoon oil to the other side of the pan. Set the beef patties in the hot oil and cook 3 to 4 minutes per side for medium, until browned on both sides and cooked through.7 min
4. In the last minute of cooking the beef, add the minced garlic to the onions and stir to combine, then tear or slice 4 ounces sharp cheddar into 4 pieces and lay one piece on each patty while it finishes cooking.1 min
5. Split the sourdough bun horizontally and set the halves cut-side up on a plate. Top each half with a beef patty and cheese, then pile the caramelized onions and garlic on top.

Note Swap ground beef for ground lamb if you have it. Leftovers keep covered in the refrigerator for one day and are best reheated gently under the broiler. Serve with pickled onions or hot sauce on the side, or add a handful of greens and turn it into an open-face salad.