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Maid Rite Sandwich, some of the folks in the Midwest will recognize this restaurant. I just recently ran across the Maid-Rite Sandwich or Loose Meat Sandwich as it also called. I did some research and found something that was close to the original and decided to give it a shot. These have become a family favorite and everyone just loves them. It's not a sloppy joe and it's not a burger. Once you eat one, you'll understand.
First, you take some dried chopped onions and reconstitute them. Then, start browning some lean ground beef 90/10. You can also use 80/20 as I do but I drain it along the way. Throw in some chicken broth, salt and pepper and you're off to the races. I add some Worcestershire sauce and some dry rub for a little more zing. Simmer and let it reduce. The recipe I have says 10 minutes but we go more like 1-1.5 hours.
ready:
I know, it may not be much to look at but it's loaded with flavor. You'll have to trust me in this. My kids love Freddy's Burgers and say these are better.
Slice and dice some fixins:
Now, we use a slice of sandwich cheese which works really well and helps keep the meat in the bun. Add a little swirl of mustard and a little ketchup with 3 slices of the dill pickle. I add onions but one of my boys skips them:
and some chips which are always handy as scoopers:
Here's the recipe I worked from and I added one line:
INGREDIENTSNutrition
SERVINGS 6UNITS US
• 2 tablespoons dried chopped onions
• 3 tablespoons water
• 1 lb lean ground beef or 80/20
• 1 1⁄2cups chicken broth (I use Swanson's)
• 1⁄2 teaspoon salt (less if broth is salted)
• 1⁄2 teaspoon pepper
• 6 hamburger buns
• mustard, to taste
• chopped fresh onion, to taste
• Add some dry spice to meat like tri-tip rub or magic dust?
• I added 1 Tbl Worcestershire sauce and 1 Tbl Tri-Tip rub.
DIRECTIONS
1. Soak the dried onions in the water.
2. Crumble ground beef into a hot skillet and cook over medium high heat.
3. When the soaked onions have begun to soften and expand, add it and any remaining water (if any) to the beef.
4. Stir frequently as the meat browns, using a wooden spoon to break the meat into small crumbles. Once browned, drain if using 80/20.
5. When the meat has browned, add the chicken broth, salt and pepper.
6. Cook until liquid is ALMOST gone, about 10 minutes.
7. Serve meat on buns with mustard, ketchup, fresh chopped onions, and sliced pickles and cheese to order.
8. ENJOY!
I figure this must be around here somewhere but I couldn't find it in a search so there you have it.
Thanks for looking.
First, you take some dried chopped onions and reconstitute them. Then, start browning some lean ground beef 90/10. You can also use 80/20 as I do but I drain it along the way. Throw in some chicken broth, salt and pepper and you're off to the races. I add some Worcestershire sauce and some dry rub for a little more zing. Simmer and let it reduce. The recipe I have says 10 minutes but we go more like 1-1.5 hours.
ready:
I know, it may not be much to look at but it's loaded with flavor. You'll have to trust me in this. My kids love Freddy's Burgers and say these are better.
Slice and dice some fixins:
Now, we use a slice of sandwich cheese which works really well and helps keep the meat in the bun. Add a little swirl of mustard and a little ketchup with 3 slices of the dill pickle. I add onions but one of my boys skips them:
and some chips which are always handy as scoopers:
Here's the recipe I worked from and I added one line:
INGREDIENTSNutrition
SERVINGS 6UNITS US
• 2 tablespoons dried chopped onions
• 3 tablespoons water
• 1 lb lean ground beef or 80/20
• 1 1⁄2cups chicken broth (I use Swanson's)
• 1⁄2 teaspoon salt (less if broth is salted)
• 1⁄2 teaspoon pepper
• 6 hamburger buns
• mustard, to taste
• chopped fresh onion, to taste
• Add some dry spice to meat like tri-tip rub or magic dust?
• I added 1 Tbl Worcestershire sauce and 1 Tbl Tri-Tip rub.
DIRECTIONS
1. Soak the dried onions in the water.
2. Crumble ground beef into a hot skillet and cook over medium high heat.
3. When the soaked onions have begun to soften and expand, add it and any remaining water (if any) to the beef.
4. Stir frequently as the meat browns, using a wooden spoon to break the meat into small crumbles. Once browned, drain if using 80/20.
5. When the meat has browned, add the chicken broth, salt and pepper.
6. Cook until liquid is ALMOST gone, about 10 minutes.
7. Serve meat on buns with mustard, ketchup, fresh chopped onions, and sliced pickles and cheese to order.
8. ENJOY!
I figure this must be around here somewhere but I couldn't find it in a search so there you have it.
Thanks for looking.
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