MEAT MIXTURE
Brown up in an X-Large Skillet, (then drain grease):
3-5 lbs hamburger
1-1 1/2 C chopped onion
Garlic salt to taste (1-2 T)
I Let meat mixture cool then 'pulse' in food processor to make quick work of turning the big chunks into finer ground - return to skillet on med. heat and add:
1 1/2 - 2 C water
1/4 - 1/2 C Malt-o-meal cereal
Heat meat mixture completely through so that cereal is combined & it is somewhat sticking together - keep warm. You might add additional seasonings to taste. I like to add worchestershire sauce (about 1 T) & a generous amount of black pepper to it.
SAUCE
Medium size mixing bowl
1/2 - 2/3 C Yellow Mustard
1 1/2 - 1 2/3 C Mayonnaise
1 - 1 1/2 C finely chopped onion (use food processor)
1 Qt jar of Dill pickles chopped fine (use food processor)
Stir sauce ingredients together to incorporate. Be careful not to 'cross contaminate' the sauce with the meat mixture as sauce will keep fairly well refrigerated. Meat mixture can be portioned out into zipploc baggies and frozen for future use as jiffies or used in other recipies.
For sandwich, remember 'the original' had both meat mixture and sauce spread thinly on fresh hamburger buns.
Sauce can also be used for other things - put into potato salad, or dress up a corn dog (it is fantastic on those!)
