1 lb ground chuck, round, or sirloin
1 tablespoon fat like lard (if meat is round or sirloin) or 1 tablespoon Crisco (if meat is round or sirloin)
2 teaspoons salt, just enough to lightly cover bottom of skillet
1 onion, chopped fine
1 tablespoon prepared yellow mustard
1 tablespoon vinegar

Get out a cast iron skillet - they are the best for ground meats (or any kind if you have no iron skillet).

Melt fat over medium heat and lightly salt the bottom of skillet. Break ground beef up in skillet and start crumbling it with the back of a wooden spoon - this is very important. The meat must end up being cooked up into small crumbles.

Add chopped onion while browning meat. Keep working with the back of spoon to break up meat. When meat is browned, drain off any fat and return meat to skillet. Add mustard, vinegar, sugar, and just enough water to barely cover meat in the pan. Cook, at a simmer, until water is all cooked out - between 15-20 minutes.

Adjust salt and pepper to taste. Heat hamburger buns - they're traditionally steamed for loose meats. I like mine toasted lightly. Do it the way you like it.

Submitted by: noah fick