In Iowa, they call this a Maid-Rite sandwich! Flavorful ground beef, cooked loose instead of packed like a hamburger. Our recipe has a couple of secret ingredients that make it sweet and tangy!
Break up the ground beef into small pieces in a large skillet over medium-high heat. Add the chopped onion tandcook until most of the meat is browned, but there is still some pink.
1 pound ground beef, ⅓ cup finely diced or grated onion
Add all of the ingredients except for the buns and butter to the pan. Bring to a boil then reduce heat to medium-low. Cook for about 20 minutes, stirring occasionally, until most of the liquid is gone.
¼ cup dill pickle juice, ⅔ cup root beer, 2 tablespoon Worcestershire, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon black pepper
When the meat is almost ready, butter your hamburger buns and place them onto a baking sheet, cut side up. Put the baking sheet on the middle rack of your oven, and broil on high for 1 minute, or until the buns are lightly toasted. Watch the buns closely so they don't burn.
4 hamburger buns, 2 tablespoons butter
Scoop meat onto the buns and add desired toppings. Serve immediately.
Storage: Store leftovers in the refrigerator in an airtight container for up to 4 days or freeze for up to 1 month.Reheat: Reheat on the stove or in the microwave. Add some beef broth if it needs more moisture.