Loose meat sandwich

In a large skillet over medium-high heat, brown the ground beef, attempting to break it up into smaller crumbles while it cooks.

After five to ten minutes, when the ground beef is almost cooked through and no pink is showing, add the 1/2 cup water, salt, ground black pepper and MSG (if using). Stir and lower the heat to medium-low. You want the liquid to be simmering, but not actively boiling. 

Once simmering, cover the pan with a lid and cook for 20 minutes.

After 20 minutes of cooking remove the lid and cook for an additional 4 or 5 minutes or until the liquid is almost all gone. 

If you want the meat to be in super fine crumbles like it is at Maid-Rite, you can use a potato masher and mash the meat a bit during this last bit of the cooking process. This will change the texture a bit. 

After the water is mostly gone, remove the pan from the heat.

Scoop 1/4 of the meat mixture on to each bottom bun half and top with diced onions, dill pickle slices, mustard, and any other condiments you might desire.

Serve and enjoy.