- 1 1/2 pounds ground beef
- 1 medium onion, chopped
- 1 can chicken broth
- Salt and pepper
- Crumble meat in a skillet over medium heat, then add onion. Brown meat and cook until onions begin to turn clear.
- Drain off fat. Meat should be very crumbly.
- Add broth and cook until liquid evaporates.
- Serve on buns with slices of dill pickle.