Nancy's Crumbleburgers

• 1 lb. ground chuck
• 1 cup water
• 2 tablespoons onion powder
• 1 teaspoon chicken bouillon powder
• 2 tablespoons dill pickle juice
• 1 tablespoon prepared yellow mustard

1. In a Dutch oven or skillet, cook on high heat the ground chuck with the water, stirring constantly with a fork.  
2. After all the meat is cooked and finely separated (about 5 minutes), add the onion powder, bouillon powder, dill pickle juice and yellow mustard. 
3. Stir until well mixed. 
4. Reduce heat to low and simmer for 10 minutes allowing the mixture to steam. 
5. Put the meat mixture on buns and serve with condiments.  Purists will tell you that the original sandwich is really never served with ketchup, and it is traditional to have chopped onions, pickles and mustard.  However, I now see that their menu has ketchup listed on its menu. Since this recipe is only my best guess of the original, purism is not really an issue.  
6. This is a good way to use up extra hot dog buns, too.