Thread: Maid Rite Loose Meat Sandwiches

eiluj
Posted March 17, 2005 05:29 PM

Actually, a Maid-Rite is a franchised sandwich, A special steam table is involved, and meat is pulverized using a hand mixer while it is browning, I think. Remember the Roseanne show and the talk of "loose meat sandwiches?"

Anyway, here is kind of a home version:
1-1/2 pounds ground beef
1 medium onion chopped
1 can chicken broth
salt and pepper to taste

Brown meat; add onion, cook until onion turns clear; drain; meat should be very crumbly. Add broth and continue cooking until most of the liquid evaporates.

I guess I was using the term, maidrite, to include sloppy joes, beefburgers, etc.

My family likes what we call "Spoonburgers" -ground beef browned, add onion, chicken gumbo soup, a little mustard and soy sauce, served on hamburger buns

fatkat
Posted January 25, 2006 04:12 AM

Here is another version I have but have not tried. I found this on the internet.

Faux Maid-Rite

1 lb Ground Beef
1 tsp ground pepper
1 tsp sugar
2 tsp prepared mustard
6 oz beer (optional)
salt (to taste)

Combine ground beef, pepper, sugar, mustard, salt in the top of a double-boiler and add beer. Cover top and heat for one-half hour, stirring occasionally. The longer it cooks, the more the flavors blend together. Toward the end, uncover to allow some of the liquid to boil off.

Use a slotted serving spoon to serve on hamburger buns with mustard, dill pickles and chopped onion. Serves 6.

Notes: Use prepared yellow salad mustard, such as that for hamburgers or hot dogs. Do not use dry powdered mustard, or a Dijoni or Poupon style mustard. Use a good quality, low fat ground beef. Water may be substituted for beer.

Tom of Maryland
Posted January 25, 2006 06:25 AM

Here are three recipes. I like them all. The first one is just how I remember those sandwiches growing up in Illinois & Iowa. I would buy bags of them and take them on the train back to college in Indiana.

* Exported from MasterCook *

MAID-RITES ALA' MIDWESTERN STYLE

Recipe By :Nancy Dooley of the University of Iowa
Serving Size : 4 Preparation Time :0:15

1 pound extra lean ground beef
4 each hamburger buns -- warmed
yellow mustard -- to taste
salt and pepper -- to taste
4 slices onion -- or chopped
hamburger dill pickles -- to taste

In a saucepan which has been heated over medium high heat until very hot - drizzle in a teaspoon or so of vegetable oil; turn heat down slightly. Crumble into the pan a pound of the beef; sprinkle with salt and pepper - stir vigorously and cook until all the hamburger is broken up into little bits and is cooked through. Drain excess juice. Serve on warmed buns.

It is important to use a saucepan and not a skillet. You are not frying the meat, but merely "steaming" it.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

NOTES : Ketchup is verboten at most Maid-Rite Stands in the Mid-West. (Especially in Marshalltown, Iowa).

Copied by Tom Shunick September 1995.

[email protected] says the "secret ingredient" is chicken broth. Use Campbell's 120z can for 1 1/2lb of ground beef and Add broth after draining the fat from the pan. Continue cooking it till most of the liquid evaporates. 8/97

Notes of 6/25/2000: HERE IS THE REAL MAID-RITE, FOLKS!

Posted By: Marj <[email protected]> (spider-wg054.proxy.aol.com)
Date: Saturday, 24 June 2000, at 11:07 a.m.

I am from Marshalltown IA the home of Don Taylor's Maid-Rite stand. He purchased the first franchise from the originator in
Muscatine IA. Maid-Rites were always made from the whole beef: steaks, roasts and all, and never had anything added except
water. The meat was browned and then water was added to steam it. The meat was heaped on the bun that contained your
choices: mustard, pickle and onion,



* Exported from MasterCook *

Maid-Rite Hamburgers (two versions by former employees)

Recipe By :by former employees
Serving Size : 1 Preparation Time :0:00

Original Maid-Rites: -- serves 8

1 pound ground beef
2 tablespoons cider vinegar
1 tablespoon instant minced onion
1 teaspoon salt
1 1/2 cups Swanson's chicken broth -- boiling hot
2 tablespoons ketchup
2 tablespoons prepared mustard
8 each hamburger buns
prepared mustard -- for accompaniment
chopped onion -- for accompaniment
The Second Version: -- serves 80
10 pounds ground beef
1 cup dehydrated onion
2 tablespoons salt
1/2 tablespoon black pepper
1/4 cup Adolph's meat tenderizer
1/2 cup beef bouillon granules
4 14.5oz cans Swanson's chicken broth
1/2 gallon water

Have you any recipes in your file that duplicate Maid-Rite hamburgers? There are two, very active Maid-Rite restaurants in Peoria, Illinois. — Judie MacDonald, via e-mail

A. We found two recipes on the Internet which were shared by former employees.

For Version # 1: Brown meat lightly; drain fat. Add vinegar, onion, salt, ketchup and mustard. Stir well. Add boiling broth. Cover and simmer until meat is tender and liquid is absorbed.

Serve on hamburger buns with fresh chopped onions and mustard only.

Yield: 8 sandwiches.
Source: Missouri newspaper

For Version # 2: Steam ground beef with 1/2 gallon water. When beef is cooked, drain water and add 4 cans of Swanson’s chicken broth. Cook, with the rest of the ingredients, until liquid reduces. Serve on hamburger buns with fresh chopped onions and mustard.
Source: Employee

MrsMo
Posted January 26, 2006 05:21 AM

I made up my own, 1 1/2 pounds browned ground beef drained, 1 package golden onion soup mix, few drops of worcestershire sauce, dill pickle relish, dill pickle juice, mustard. All this is to taste and I also add some shredded american cheese.

Fatkat, I was going to post a version that we chose as our favorite, so I did a search to see if it was already posted, and found this thread - you already posted it, lol.. I don't know what a 'real' loose-meat tastes like, but I have tried many of the versions out there on the net and this one is definately our favorite! I use the optional ingredients for the full effect..

Faux Maid-Rite

1 lb Ground Beef
1 tsp ground pepper
1 tsp sugar
2 tsp prepared mustard
6 oz beer (optional)
salt (to taste)

Combine ground beef, pepper, sugar, mustard, salt in the top of a double-boiler and add beer. Cover top and heat for one-half hour, stirring occasionally. The longer it cooks, the more the flavors blend together. Toward the end, uncover to allow some of the liquid to boil off.

Use a slotted serving spoon to serve on hamburger buns with mustard, dill pickles and chopped onion. Serves 6.

Notes: Use prepared yellow salad mustard, such as that for hamburgers or hot dogs. Do not use dry powdered mustard, or a Dijoni or Poupon style mustard. Use a good quality, low fat ground beef. Water may be substituted for beer.

Growing up in the Mid West (Iowa), I've eaten enough MaidRite hamburgers to sink the proverbial battleship. Also, growing up in a family of cooks and restaurant owners, how they were made really tweaked my interest.

The hamburger meat was cooked in a custom made steamer where the bottom sloaped down to a grease drain. Fire under the cooker was adjusted to cook the meat without burning it. Initially only water was added to start the steaming process. Finally a patented (secret recipe) sauce, looking a lot like CokaCola was sprinkled over the cooking meat.

Finally the cooked loose-meat was piled high on a very large bun. Yellow mustard and onion were the favorites, but catsup and dill pickle was also very popular. I was a mustard and onion guy myself. lol

Of all the things I now miss by living in Florida, the RaidRite hamburgers tops the list. But from what I'm reading.....those shops are now GONE. What a loss.

Blessings,
The Shadow

I live in the Quad Cities and I agree with the "sauce" that looks like coke syrup, there are several Maid Rites still up and going. I love them and although I think the original recipe has changed since I was a kid, they are still nice to have once in awhile.

Great tips from the transients.. I'm one myself, but no, not from Iowa, I'm from the Detroit area.. but I not only miss my Detroit-area feeds, but I've come to love these loose-meat sandwiches that I've run across over the years, made the 'clone' recipes, loved them yet never had the opportunity to try a 'real one'.. great to hear some good, local feedback on how the 'real McCoys' were served..

This is such a great website.. :)

Here's our favorite version. My husband is more familar with eating Maid-Rites and says this is very close.

ground chuck, approximately one pound

2 tablespoons of dried onion flakes

1-1/2 teaspoons chicken soup base

Water as directed

Soak 2 tablespoons of dried onion flakes in 3 tablespoons (minimum) water.

When rehydrated---15 or 20 minutes typically---combine in saucepan with ground chuck, chicken soup base and one-cup water. Water amount is approximate. You will be evaporating most liquid and can add to or decrease water amount. The water addition allows you to 'mush' the meat into smaller pieces, similar to making Cincinnati Chili.

Cook over low or medium heat until nearly all liquid is evaporated.

Serve on buns the (the Maid-Rite way) or open-face over bread.

May serve plain or with fresh chopped onion and yellow mustard for traditional Maid-Rite option.

Maid-Rite Sandwiches (Our Simple Version)

Soak 2 tablespoons of dried onion flakes in 3 tablespoons (minimum) water.

When rehydrated---15 or 20 minutes typically---combine in saucepan with ground chuck, approximately one pound, 1-1/2 teaspoons chicken soup base, one-cup water. This is the approximate amount of water. You will be evaporating most liquid. “Mush” well to aid in getting the meat into smaller pieces---as you would to make Cincinnati Chili.

Cook over low or medium heat, stirring occasionally, until nearly all liquid is evaporated.

Serve on buns or open-face over bread. (May serve plain or with fresh chopped onion and yellow mustard.)