• 1 1/2 pounds ground beef, twice ground
  • 1 medium onion, minced
  • 1 can chicken broth
  • Salt and pepper image placeholder

Crumble meat in a skillet over medium heat, then add onion. Brown meat and cook until onion begins to turn clear. Drain off fat. Meat should be very crumbly. Add broth and cook, stirring constantly, until the liquid evaporates. Season with salt and pepper.

Serve on buns with slices of dill pickle. Add mustard, if desired.

Makes 4