1 lb ground beef round or 1 lb ground sirloin
1 tablespoon fat like lard or Crisco (if meat is round or sirloin)
Salt & Pepper to taste
1 small Onion, chopped fine
water to cover
sliced dill pickles
Using a cast iron skillet with lard/crisco brown meat
& onions till done, drain off
grease if any and return to skillet.
Break ground beef up in skillet into small crumbles
using the back of a wooden
Add 1 Tbsp Yellow Mustard, 1 Tbsp White Vinegar
and 1 Tbsp Sugar and just
enough water to barely cover meat in the pan.
Cook, at a simmer, till water is all cooked out-
between 15-20 minutes.
Heat your hamburger buns-they're traditionally
steamed for loose meats.
When buns are warm, put yellow mustard on them
and add some dill pickle
NOTE: *If you start changing this recipe and using
things like olive oil for the
and Dijon or honey mustard for the yellow mustard,
And don't add any liquid
smoke or Worcestershire sauce, you will not get the
traditional yummy taste of
a loose meat sandwich.