Loose Meat Sandwich with Root Beer
Recipe by: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!
Ingredients
- 1 pound (454 grams) ground beef 85% lean
- ⅓ cup (53 grams) finely diced or grated onion
- ¼ cup (60 ml) dill pickle juice
- ⅔ cup (158 ml) root beer (5 ounces)
- 2 tablespoon Worcestershire
- ½ teaspoon (0.5 teaspoon) kosher salt
- ½ teaspoon (0.5 teaspoon) black pepper
- ½ teaspoon (0.5 teaspoon) garlic powder
- 4 hamburger buns
- 2 tablespoons (28 grams) butter
- Desired toppings: Cheese, ketchup, mustard, pickles
Instructions
- 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.Desired toppings: Cheese, ketchup, mustard, pickles
Notes
Substitutions: Use 2 tablespoons of apple cider vinegar in place of pickle juice, and 2 tablespoons of brown sugar instead of root beer.
Storage:
Store in an airtight container in the refrigerator for up to 4 days. The flavor deepens overnight, making it great for make-ahead lunches. Freezing:
Freeze the cooked beef mixture in a labeled freezer bag or airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheating:
Warm on the stove over medium heat or in the microwave until the meat reaches 165°F (74°C). If it looks dry, stir in a tablespoon or two of beef broth to bring back moisture. Variations:
Add a slice of cheese for a “Cheese-Rite,” or stir in a splash of hot sauce for mild heat.
Store in an airtight container in the refrigerator for up to 4 days. The flavor deepens overnight, making it great for make-ahead lunches. Freezing:
Freeze the cooked beef mixture in a labeled freezer bag or airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheating:
Warm on the stove over medium heat or in the microwave until the meat reaches 165°F (74°C). If it looks dry, stir in a tablespoon or two of beef broth to bring back moisture. Variations:
Add a slice of cheese for a “Cheese-Rite,” or stir in a splash of hot sauce for mild heat.
Equipment
Nutrition
Calories: 492kcal | Carbohydrates: 30g | Protein: 24g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 96mg | Sodium: 962mg | Potassium: 456mg | Fiber: 1g | Sugar: 9g | Vitamin A: 184IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 4mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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