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.
Oxmoor House JANUARY 2005
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.
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