Loose Meat Burgers

Don't these look delish?? These are a family favorite. We have never lived in the mid-west and tasted one of these at an "authentic" loose meat burger joint. However, we did see a Food Network special on the best burgers and a burger similar to this one was featured. I sought out many recipes and found one our family liked and have tweeked it more to our family's tastes.

Loose Meat Burgers

2-2.5 lbs. Lean Ground Beef (90% lean or better)

1 Cup Water

Place the meat and the water in a large deep pot. Cook of medium high heat and stir constantly. You want to have a nice crumble on your meat. Once the meat is cooked and is about 1/2 done you want to add:

2 Yellow Onions (minced in the food processor or finely chopped)

1 Tablespoon Garlic (fresh - I use the jarred stuff)

Continue to stir and cook until all the meat is browned. (If you did not use super lean meat, you will need to drain your beef. I prefer using the lean meat so I skip this step.) Now you are going to add:

2 Tablespoons Yellow Mustard

2 Tablespoons White Vinegar

3 Packets Splenda (2 Tablespoons granular Splenda)

Mix into your meat and continue to boil until moisture is cooked out 15-20 minutes. (If you had to drain your meat, you want to cover your meat with water and simmer it off. Don't skip this step.) Salt and pepper to taste.

Serve over toasted buns with pickle slices and lots of mustard. Enjoy!

This can be gluten free if you serve them naked without the bun! Super delish in a bowl as left-overs the next day.