Two thick patties from your shelf, seared until browned and served with a pan sauce that comes together while they rest. This is supper in less than twenty minutes, built from what you have on hand.

Serves 2. 20 minutes, 18 at the stove.

About 360 calories a serving, 19 g protein, 6 g carbohydrate, 29 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. Once it shimmers, lay the two patties in the pan without moving them and let them brown for four minutes.4 min
2. Flip the patties and cook for another three to four minutes until cooked through, then transfer them to a plate to rest.4 min
3. Lower the heat to medium, add 1 tablespoon butter to the same skillet, and stir in 1/4 small onion finely diced and 1 clove garlic minced. Cook until softened and fragrant, about two minutes, stirring often.2 min
4. Pour in 1/4 cup water, scraping up any browned bits stuck to the pan. Simmer until the sauce reduces by half, about two minutes, then season with salt and pepper to taste. Spoon the sauce over the patties and serve.2 min

Note Swap the pan sauce for mustard and pickles if you prefer. Leftovers keep refrigerated for three days and reheat gently in a low oven. Serve with rice, mashed potatoes, or a simple salad.