Better Than Maid Rite Sandwiches Food
MAID RITE RECIPE
The Maid Rite is a loose meat sandwich - and this Iowa Maid Rite Copycat Recipe will teach you the secrets of my favorite hometown food!
Provided by FoodHussy
Categories Entree
Time 25m
Number Of Ingredients 11
Steps:
- In a large skillet, brown ground beef and onion over medium-high heat - chopping vigorously until the pieces are tiny
- Drain grease from ground beef
- Add bouillon, warm water, brown sugar, apple cider vinegar, Worcestershire and soy sauce and bring to a boil
- Stir and continue to chop ground beef
- Reduce heat and simmer until liquid has evaporated
- In a separate skillet, warm bun lightly just so edges start to crisp. You can also do it in your air fryer or on a griddle top
- Top a heaping spoonful of meat onto cheap hamburger buns and top with pickles and mustard and you will be reveling in the delight of the Iowa Maid Rite!
Nutrition Facts : Calories 166 kcal, ServingSize 1 burger, Carbohydrate 24.1 g, Protein 7.7 g, Fat 4 g, SaturatedFat 1.2 g, Cholesterol 11 mg, Sodium 495 mg, Fiber 1.1 g, Sugar 4.9 g
LOOSE MEAT SANDWICHES
Loose Meat Sandwiches are flavorful Midwestern loose meat burgers made with seasoned ground beef, Worcestershire sauce and onion, topped with dill pickles.
Provided by Sabrina Snyder
Categories Dinner
Time 20m
Number Of Ingredients 10
Steps:
- Add the vegetable oil, ground beef and onion to large skillet on medium high heat.
- Break the meat apart and continue cooking until the onions are translucent, about 6-8 minutes.
- Add salt, pepper, garlic, Worcestershire and mustard and stir well to combine.
- Serve on hamburger bun topped with pickles.
Nutrition Facts : Calories 304 kcal, Carbohydrate 24 g, Protein 19 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 51 mg, Sodium 439 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
IOWA-STYLE LOOSE MEAT SANDWICHES
The origins of this sandwich are disputed. A typical loosemeat sandwich consists of twice-ground beef cooked and seasoned with a secret ingredient or two, piled into hamburger buns and topped off with mustard, pickles, and chopped onions--never ketchup. Taylor's Maid-Rite in Marshalltown, Iowa will ship frozen Maid-Rites to your door.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, brown the beef over medium-high heat, stirring to crumble; drain in a colander.
- Return beef to pan; stir in onion flakes, pepper, salt, sugar, mustard, and beer.
- Simmer, partially covered, over medium heat until liquid is evaporated (about 30 minutes.
- To make a loosemeat sandwich: spoon beef into buns; serve immediately with chopped onion, mustard, and pickles.
- Make sure everyone has a spoon so they can scoop up any stray beef that escapes.
Nutrition Facts : Calories 413.6, Fat 19, SaturatedFat 7.1, Cholesterol 77.1, Sodium 604.7, Carbohydrate 27.1, Fiber 1.2, Sugar 4.3, Protein 25.9
LOOSE MEAT SANDWICHES
These taste like a good old fashioned hamburger. They are so good! We usually double the recipe and use the meat in Stuffed baked potatoes on the second night.
Provided by Mika G.
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, cook onions until brown and carmelized. Add ground beef and cook until brown.
- Add salt, pepper, garlic powder and beef broth to cover. Reduce heat to low and simmer, uncovered, until broth is gone, 15 to 30 minutes.
- Serve meat on buns topped with dill pickle slices and mustard.
- *We steam the buns on top of the meat (with lid on skillet) for a minute or two to get them nice and soft.
Nutrition Facts : Calories 332.4, Fat 13.3, SaturatedFat 5.1, Cholesterol 73.7, Sodium 923.5, Carbohydrate 23.5, Fiber 1.4, Sugar 3.6, Protein 27.6
IOWA MAID-RITES ( LOOSE MEAT SANDWICHES )
This was a big winner in our work pot lucks,I was requested to bring it all the time and its easy easy to throw in a crock pot also. It may not be an Authentic Maidrite...but everyone who has tried them seem to agree they are pretty darn good.
Provided by Auntie Jan
Categories Lunch/Snacks
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- After frying hamburger and draining it, mix in all the soup mixes and simmer to blend flavors,about an hour would do.
- Ladle on top of hamburger buns and treat them like you would a sloppy joe.
- Any left over meat is great for taco and burrito filler.
MAID-RITE SANDWICHES
This is a very TASTY, JUICY, LOOSE MEAT sandwich filling. In reading thru this recipe you will notice the use of both fresh and dried onion.....please use the onion type specified in the recipe step you are on for maximum flavor. Although traditionally served on hamburger buns, this filling can be messy for young children trying to keep filling in. Try using hotdog rolls for the youngsters. Mustard & Onions are the seasonings of choice for this recipe. Added 11/12/2008 Maid Rite sandwiches are made across the country. One would think as a franchise all would be made and served the same way. This is not the case.... we have Maid Rites being served that are boiled or steamed, with water, chicken broth, beef broth, coke, or beer. There are those that add vinegar or sugar to the mix. Some top with mustard, onions, ketsup, and pickles......well, move over McDonalds! This is the way I made my Maid Rite sandwiches....faux or real....the name stands. As they say,,,variety is the spice of life. You can make changes to suite your tastes, share your changes here with me, I will try them all...unless we have some bazarre ingredients. Chocolate syrup will not intice me no matter how much I love chocolate.
Provided by Sandylee
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Soak the dried onions in the water.
- Crumble ground beef into a hot skillet and cook over medium high heat.
- When the soaked onions have begun to soften and expand, add it and any remaining water (if any) to the beef.
- Stir frequently as the meat browns, using a wooden spoon to break the meat into small crumbles.
- When the meat has browned, add the chicken broth, salt and pepper.
- Cook until liquid is ALMOST gone, about 10 minutes.
- Serve meat on buns with mustard and fresh chopped onions.
- ENJOY!
Nutrition Facts : Calories 264.6, Fat 9.8, SaturatedFat 3.6, Cholesterol 49.1, Sodium 636.7, Carbohydrate 21.9, Fiber 1, Sugar 3, Protein 20.5
NUWAYS A/K/A MAID-RITES
If you're anywhere from the midwest, you will be familiar with these "loose meat" sandwiches. I spent years looking for a recipe that duplicates what I remember eating while growing up. After much experimenting, my sisters and I finally declare this recipe as IT. I hope you think so too! UPDATE: I spent an afternoon with my Mom at the original Nuway location down on East Douglas in Wichita, KS and was able to refine the recipe a bit more after talking to someone who had worked there for years. I've adjusted the recipe to reflect the information I was given, to be more precise. I found they cook the meat at a high heat in a cast iron cooker, then hold it at around 200 degrees to serve the lunch crowd. I was told there is no seasoning in the meat, but that all the flavor is what is on the bun. I made these again to test that theory, and realized the dill pickles are salty enough that you don't need any extra seasoning. I orginally had counted the "holding" time and realized this actually only takes minutes to cook. Sometimes the best things are ultimately simple! These are the Real Deal.
Provided by Claire de Luna
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pour water into a cast iron pan.
- Add l lb. ground beef and keep stirring until meat is broken into very small pieces.
- Bring to a boil and cook until water is reduced by half. (What happens is the beef browns, breaks up into smaller and smaller pieces, and becomes tender, while the water reduces and packs in the flavor. The fat is left in the water, not on the beef, while the beef is juicy.).
- Ready the buns with French's mustard, and a large dill pickle slice, Dice an onion and pull out a slice of American cheese.
- Dip a 1/2 cup strainer into the beef mixture, push the liquid through it with a spoon to the desired "juiciness". Fry separately in a cast iron skillet for a few minutes, until the beef is lightly browned. Salt the meat; add the diced onions and cheese. Put the buns together and cut in two pieces.
- Cover the hot sandwich (with a deep lid or bowl, or wrap in waxed paper) for a couple of minutes to steam the bun and allow the cheese to melt.
- Serve immediately with a cold root beer, and blast your way to the past!
Nutrition Facts : Calories 295.8, Fat 22.7, SaturatedFat 8.7, Cholesterol 80.6, Sodium 78.6, Carbohydrate 1.8, Fiber 0.3, Sugar 0.8, Protein 19.7
BETTER THAN MAID-RITE SANDWICHES
This is my version of the Maid-Rite Restaurant's loose meat sandwiches. I searched the internet for various versions of this recipe, I ended up combining the ideas that I found and I put this recipe together. I hope that you agree that this recipe is better than the original Maid-Rite loose meat sandwiches and that you will enjoy these sandwiches.
Provided by DaleInCO
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a cast iron skillet over medium-low heat. Add the ground beef and the minced onions, sprinkle with garlic powder and sauté for a couple of minutes. Flip the meat mixture in the skillet and sprinkle again with more garlic powder. Break up the meat as much as you can with a spatula. Soon as the meat has lost most of its pinkness - remove from the burner.
- In a 4 cup measuring cup, mix together the broth, Coca-Cola, vinegar, Worcestershire sauce and the brown mustard. Stir this mixture into the skillet and return the skillet to the burner. Bring to a boil, stirring often to break up the meat. Soon as the meat mixture reaches a boil, lower the heat to a simmer and continue cooking over low heat till the liquid has been absorbed, about 45 - 60 minutes. It is very important to slowly simmer the meat till all of the liquid is absorbed thus imparting all of the flavors into the meat.
- Split the hamburger buns or sandwich rolls, smear some yellow mustard on the inside of the upper buns. Spread a couple of thin pickle slices on the lower half of the buns. Spoon equal amount of the meat mixture over the lower bun halves, top with an optional slice of cheese then place the bun top on top.
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