2 lbs. ground beef
1 1/2 cups chicken stock
Salt and pepper

Heat large skillet over medium-high heat. Add ground beef and cook, breaking up meat with the back of a spoon, until meat begins to fry, 12 to 15 minutes. Drain meat in a colander, then return it to the skillet over medium-high heat. Add chicken stock. Season to taste with salt and freshly ground pepper and cook, stirring often, until liquid is absorbed and meat is well browned, 15 to 20 minutes. Divide meat among 8 soft hamburger bun bottoms, spoon some chopped, peeled onion on each, and put the other bun half on top. Serves 8.


1 1/2 lbs. ground chuck
1 can French onion soup in beef stock

Crumble meat and cook in skillet. Drain grease, then add soup. Cook until soup is completely absorbed. Serve on hamburger buns.