Preparation / Directions:
Combine dry minced onion and not water in a cup and let stand about 10 minutes to soften. In a medium mixing bowl combine the ground round with the strained beef and add clear beef broth. Shape the beef mixture into patties using 1/4 cup of meat mixture for each one. Cut each hot dog bun into 2 equal pieces and cut off rounded ends. On a lightly oiled griddle or electric skillet fry patties over medium to high heat. Make 3 ro 4 holes in each patty with the spatula handle. Place 1 tablespoon of the onions next to the patty, then when you turn the patty, put it down on the onions. Press firmly with the spatula to flatten and fry until well done. Put the patty onto a bun half and serve with dill pickle chips, mustard, and ketchup. Serve prompty.
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