Ingredients:

  • 1 lb (450 g) ground beef, 80/20 blend recommended
  • 1 small yellow onion, finely diced (about 3/4 cup / 120 g)
  • 1 tablespoon (15 ml) vegetable oil or neutral oil (or 1 tbsp unsalted butter)
  • 1/4 cup (60 ml) low-sodium beef broth or water
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1 teaspoon (5 ml) yellow mustard (plus extra for serving)
  • 1/2 teaspoon (2.5 g) onion powder
  • 1 teaspoon (5 g) kosher salt (adjust to taste)
  • 1/2 teaspoon (1.5 g) freshly ground black pepper
  • 4 soft hamburger buns or potato rolls (about 60–75 g each)
  • 4 slices American cheese (or processed cheese slices), or 4 slices mild cheddar
  • Dill pickle slices or chips, for topping
  • Extra diced raw onion, for topping (optional)
  • Yellow mustard (for spreading)

Instructions:

  1. Prep: Dice the onion, separate cheese slices and buns, measure liquids and seasonings.
  2. Sauté aromatics: Heat a large heavy skillet over medium heat and add oil or butter. Add the diced onion and cook until softened and translucent, about 3–4 minutes.
  3. Brown and chop the beef: Increase heat to medium-high and add the ground beef. Use a sturdy spatula or meat chopper to break the meat into very small pieces; cook, stirring and chopping, until no pink remains and meat is mostly browned, about 4–6 minutes.
  4. Season and finish with liquid: Stir in Worcestershire sauce, yellow mustard, onion powder, salt, and pepper. Pour in beef broth or water and reduce heat to medium-low. Simmer briefly, stirring, until liquid is mostly absorbed and the mixture is glossy but still moist, about 1–2 minutes.
  5. Melt the cheese: Divide the meat into four piles in the skillet (or assemble on buns). Top each portion with a slice of cheese and cover the skillet for 30–60 seconds, or place cheese on assembled meat in buns and close buns to let residual heat melt the cheese.
  6. Toast or steam the buns (optional): Lightly butter and toast cut sides in a separate pan or under a broiler until golden, or steam briefly over the skillet to soften.
  7. Assemble and serve: Spoon a heaping portion of chopped meat with melted cheese onto the bottom bun. Top with pickles, diced raw onion, and a squiggle of yellow mustard. Close the sandwich and serve immediately.