Ingredients:

  • 1 pound Lean Ground Beef (85/15 or leaner)
  • 1/4 cup Yellow Onion, finely diced
  • 1/2 cup Beef Broth (low sodium)
  • 1 teaspoon Worcestershire Sauce
  • 1/2 teaspoon Dijon Mustard Powder
  • 1 teaspoon Kosher Salt, divided
  • 1/4 teaspoon Black Pepper, freshly ground
  • 4 soft, white Hamburger Buns
  • Yellow Mustard, to taste (for serving)
  • Dill Pickle Slices, to taste (for serving)

Instructions:

  1. Sauté the finely diced onion in a large skillet over medium heat for 3-4 minutes until softened and translucent.
  2. Add the ground beef to the skillet. Immediately begin breaking the meat into the smallest crumbles possible using a potato masher or sturdy spoon. Cook until no pink remains (about 6-8 minutes).
  3. Transfer the browned meat mixture to a colander to drain excess grease completely. Wipe the skillet clean.
  4. Return the drained meat to the clean skillet. Reduce heat to low. Add 1/2 teaspoon of salt, the pepper, Worcestershire sauce, and mustard powder. Stir well.
  5. Pour the beef broth over the meat mixture. Stir to combine; the liquid should only coat the meat, not create a stew. Bring to a very low simmer.
  6. Cover the skillet tightly and allow the mixture to steam gently for 8-10 minutes, checking occasionally to ensure the liquid doesn't evaporate entirely.
  7. While the meat finishes, steam the opened hamburger buns (either on top of the simmering meat for the last 2 minutes or separately in a steamer).
  8. Remove the lid, stir the meat, and check seasoning, adding the remaining salt if necessary. The final texture must be moist but not soggy.
  9. Use a slotted spoon to scoop a generous portion of the loose meat onto the bottom half of a steamed bun, leaving residual liquid behind.
  10. Top with yellow mustard and dill pickle slices. Place the top bun lightly over the filling and serve immediately.