This recipe was published by Tastee’s restaurant when accused of using horse meat in it.
5 lbs. ground beef, ground 3 times, 85% lean
4 oz. catsup
3 T. prepared mustard
3 heaping t. cream-style horseradish
2 t. Worcestershire
5 heaping t. salt (will probably require more)
¼ t. pepper
8 oz. yellow onions, minced
1 heaping t. Accent
Mix all but the meat, onions and Accent. If the result doesn’t equal 8 oz., add catsup.
Brown the meat. Don’t drain it too well or it will remove most of the flavor. Remove to a stock pot. Put Accent on the meat. Pour reserved liquid over the beef. Add 8 oz. warm water and onions. Stir.
Stirring constantly, start over low heat. When it breaks up, (which will take quite some time and be quite noticeable) raise the heat and cook until done.
Put mustard and dill pickles on the bun and then the meat.