The Maid-Rite sandwich is a beloved Midwestern staple, known for its loose ground beef filling and simple, yet delicious flavors. This iconic sandwich originated in Iowa and has been enjoyed across generations. It’s easy to make, with a flavor that is both nostalgic and comforting.
Recette de sandwich Maid-Rite
4
portions10
minutes25
minutes323
kcal35
minutesLaissez l'écran de votre appareil allumé
Ingrédients
500 g 1 lb bœuf haché
1 1 oignon
240 ml 1 tasse beef broth
1 cuillère à soupe 1 cuillère à soupe yellow mustard
1 cuillère à soupe 1 cuillère à soupe Sauce Worcestershire
1 cuillère à soupe 1 cuillère à soupe apple cider vinegar
1 cuillère à soupe 1 cuillère à soupe sucre roux
1 cuillère à soupe 1 cuillère à soupe sauce soja
Salt and black pepper, to taste
4 4 soft hamburger buns
Equipement
Grande poêle- Cuillère en bois
- Couteau
Directions
- In a large skillet over medium heat, add the ground beef and finely chopped onions.
- Break the beef apart using a wooden spoon, cooking until the meat is browned and the onions are soft. This should take around 8–10 minutes.
- Drain any excess fat from the skillet. Add the beef broth (or water), yellow mustard, Worcestershire sauce, apple cider vinegar, brown sugar, soy sauce, salt, and pepper.
- Stir well to combine and reduce the heat to low. Let the beef simmer uncovered for 15–20 minutes, stirring occasionally, until most of the liquid has evaporated, but the meat remains moist.
- Spoon the loose beef mixture onto the bottom half of the hamburger buns.
- Add optional toppings like pickles, mustard, or cheese if desired, then place the top bun on each sandwich.
- Serve the Maid-Rite sandwiches hot with a side of chips or fries for a classic Midwest meal!
Notes
- Toast the buns for extra texture and flavor.
What kind of meat is best for a Maid-Rite sandwich?
An 85/15 blend of ground beef (85% lean, 15% fat) works well for Maid-Rite sandwiches. The fat adds flavor, but you’ll still need to drain any excess grease after cooking.
