- 1 ½ pounds ground beef
- 1 medium onion, chopped
- 1 can chicken broth
- Salt and pepper
- Combine 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.
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