Loose Meat Burger

Brown the beef: In a large skillet over medium-high heat, add the ground beef. Break it up into small crumbles as it cooks using a wooden spoon or spatula. Cook until no longer pink, about 5-6 minutes.

Don't drain! Unlike other recipes, keep the beef drippings in the pan - they add flavor. The water will help absorb excess grease later.

Add the onion: Add the finely diced onion to the beef. Cook for 2-3 minutes until the onion starts to soften and become translucent.

Add water and seasonings: Pour in the water, then add Worcestershire sauce, yellow mustard, salt, pepper, and garlic powder. Stir well to combine everything.

Simmer the meat: Reduce heat to medium-low and let the mixture simmer for 10-15 minutes. Stir occasionally. The liquid should reduce but the meat should stay moist - not dry, not soupy.

Taste and adjust: Sample the meat and adjust seasonings as needed. Some folks like more Worcestershire, others prefer more mustard - make it your own!

Warm the buns: While the meat finishes simmering, warm the hamburger buns. You can toast them lightly in a dry skillet or warm in the oven at 300°F for a few minutes.

Assemble the sandwiches: Using a slotted spoon, pile a generous amount of loose meat onto the bottom bun. Let excess liquid drain back into the pan.

Add toppings: Top with diced raw onion, dill pickle slices, and a drizzle of yellow mustard. Add ketchup if desired (though purists skip it).

Serve with a spoon: Close the sandwich and serve immediately. Keep a spoon handy - meat will fall out and that's part of the charm! Scoop up the fallen bits with a fork or spoon.