This free-form burger was invented by an Iowa native in the 1920's and sold throughout the Midwest. It resembles a sloppy joe without the sauce.
1 pound ground round
1 1/4 cups finely chopped onion, divided
1 (14-ounce) can low-salt beef broth
1/4 teaspoon pepper
1/4 cup prepared mustard
5 (1.5-ounce) light wheat hamburger buns
1 5 small dill pickle slices
How to Make It
Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Drain well; return meat to pan.
Add 3/4 cup chopped onion and broth to pan; bring to a boil. Reduce heat, and simmer 25 minutes or until liquid is absorbed. Remove from heat; stir in pepper.
Spread mustard evenly over bottom and top half of each bun. Arrange pickle slices on bottom halves of buns; top evenly with 1/2 cup onion. Spoon 1/2 cup meat mixture onto bottom half of each bun; top with remaining halves.