Ingredients:

  • 2 lbs Lean Ground Beef (85/15 recommended)
  • 1 medium Yellow Onion, finely diced
  • 1 cup Beef Broth (low sodium)
  • 1 Tbsp Apple Cider Vinegar
  • 1 tsp Worcestershire Sauce
  • 1 tsp Salt (Kosher or sea)
  • 1/2 tsp Black Pepper, freshly ground
  • 6 Plain White Hamburger Buns
  • Yellow Mustard, to taste
  • Dill Pickle Chips, 12-18 slices
  • White Onion, finely minced, to taste

Instructions:

  1. Prepare the Beef (The Crumble): Heat a large, heavy-bottomed skillet over medium-high heat. Add the ground beef. Immediately begin breaking the beef down using the edge of a spatula. As the beef starts to brown, switch to a potato masher. Continuously mash and stir the beef until it is broken down into very fine crumbles. Cook until nearly all pink is gone.
  2. Sauté and Drain: Push the crumbled beef to one side of the pan. Add the finely diced yellow onion to the cleared side and sauté for 3–4 minutes until translucent. Mix the onions into the beef. Transfer the meat mixture to a colander and drain off all excess grease thoroughly. Return the drained beef mixture to the skillet.
  3. Simmer and Steam: Add the beef broth, apple cider vinegar, Worcestershire sauce, salt, and pepper to the meat. Stir well to combine. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet tightly, and let the meat steam/simmer for 10–12 minutes. The goal is for the meat to absorb most of the liquid, leaving it moist and succulent.
  4. Final Check and Assembly: Taste the meat mixture and adjust salt and pepper if necessary. Lightly toast the interior of the hamburger buns. To assemble: Place a generous scoop of the hot, loose meat onto the bottom half of the bun. Top with a dash of yellow mustard, dill pickle chips, and a sprinkle of raw, minced white onion. Serve immediately.