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Maid-Rite Loose Meat Sandwich

A Midwest dive classic, made at home. Finely chopped ground beef simmers low and slow in beer instead of browning, seasoned with a sweet-savory blend, and piled onto a soft, steamed bun with pickles, onion, and mustard.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Main Course
Cuisine: American

Ingredients
  

  • 1 lb. ground sirloin (90/10) or extra lean ground beef 10% fat maximum
  • 1 cup beer (lager or pilsner)
Seasonings
  • 1 tbsp white sugar
  • 1 tsp ground mustard
  • 1 tsp corn starch
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
Finishings
  • 5-6 hamburger buns (basic white, hawaiian, or potato)
  • 5-6 slices American (or mild cheddar) cheese
  • dill pickle slices
  • yellow or white onion, finely chopped
  • yellow mustard

Method
 

Cook meat
  1. Place the ground beef and beer in a 12" skillet (do not preheat the pan). Gently mash together with a potato masher or chop with a spatula until the liquid is mixed in.
  2. Turn the heat to medium-low. As the meat begins to cook, chop a bit more until finely chopped. Stir every few minutes when you see small simmer spots forming.
  3. Continue cooking until the liquid has reduced by about 90% — about 20 minutes. When you drag a spatula across the pan bottom, the liquid should pull away cleanly.
Mix Seasonings
  1. While the meat cooks, whisk together the seasonings in a small bowl.
  2. Once the liquid has mostly reduced, turn the heat down to a low simmer and stir in the seasoning mix. Cook until thickened, 2-5 minutes, watching closely so the meat doesn't start to brown.
Assemble
  1. Steam the buns for 2-3 minutes or microwave for about 20 seconds until soft and warm.
  2. Place a slice of American cheese on each warm bottom bun.
  3. Use a dry measuring cup (1/4 - 1/3 cup per sandwich) to portion the meat onto each bun, then use a spoon to gently press it toward the edges
  4. Top each sandwich with dill pickle slices, finely chopped onion, and yellow mustard. Add the top bun and press down gently to help it hold together. Serve immediately or carefully wrap individually in parchment or wax paper for serving.