Recipe: Maid Rite, Loosemeat Sandwiches - including Roseann's Recipe (7 recipes)

There are recipes from the Lincoln Journal Star posted here:
Tastee Sandwich (burger) Recipes - 2

...But I wouldn't trust them. The classic loose meat sandwiches, maid rites if you're from Iowa, steamers if you're from Pennsylvania or Maryland, nu-way burgers if you're from Kansas, do not include Worcestershire sauce or mustard in the beef. At restaurants, high quality beef plus a subtle "secret ingredient", cooking equipment, controlled temperature and plenty of salt is all that is needed- the meat cooks in its own juices and a touch of water, not boiled, but steamed and simmered. The key to homemade versions seems to be twice-ground lean beef with chopped onion, the seasoning minimal- salt, pepper and either chicken or beef stock.

Condiments like mustard and ketchup are served on the side, not added to the beef-the recipes calling for heavy seasoning ingredients like Worcestershire, steak sauce, soy sauce, etc. may be delicious but, not so close to the restaurant's product. Kitchen bouquet, meat magic, accent, onion soup mix, onion salt, garlic - all might make some very tasty meat, but are not likely to be used at the restaurant. That said, why not experiment?

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MAIDRITE LOOSE MEAT SANDWICH

1 pound lean ground beef (15% fat is best)
1 cup water
1/4 cup beef broth
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 plain hamburger buns
yellow mustard
minced white onion
dill pickle slices

Brown ground beef in a large skillet over medium-low heat. Use a potato masher to help get the ground beef into small pieces. Drain any excess fat. If you use lean meat (15% fat or less) you won't need to drain the fat. As soon as all the pink in the meat is gone, add 1 cup of water and 1/4 cup beef broth plus 1/4 teaspoon each salt and pepper. Simmer the meat uncovered for one hour or until all the liquid is gone, stirring every 10 minutes or so.

Build each sandwich by pressing the hot ground beef into a 1/2 cup measuring cup. Dump the meat onto the bottom of a plain hamburger bun. Add mustard on the top bun, along with pickles and minced onion if desired. Put the sandwich, and heat it up in your microwave oven for 10 to 15 seconds to warm the buns. Serve with a spoon as they do in the restaurants.

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LOOSEMEATS

1/2 teaspoon ground black pepper
1 lb lean ground beef
3 tablespoons water
1/2 teaspoon salt (less if broth is salted)
1 1/2 cups chicken broth (I use Swanson's)
2 tablespoons dried chopped onions
TO SERVE:
6 hamburger buns
Chopped fresh onions, mustard, pickles

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 rehydrate, add beef and any remaining water 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 steamed buns with mustard, pickle slices and fresh chopped onions.

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ROSEANNE ARNOLD'S LOOSE MEAT SANDWICHES

Hamburger meat, fine ground (not lean ~ 80% has the most flavor)
Garlic salt, to taste
Salt and pepper, to taste
Hamburger buns, steamed
GARNISHES:
Pickles
Ketchup
Mustard
Liquid cheese product

Pan-fry the meat, breaking up large pieces, until the meat is cooked but not browned. Season with garlic salt, salt and pepper.

Use an ice cream scoop to to scoop up some meat and plop it on a hamburger bun, serve with pickles, ketchup, mustard, and liquid cheese.

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"MADE RIGHT" SANDWICHES
Serves 4

1 pound of ground beef (I would not use extra lean for this)
1/2 onion, minced
1 1/2 cup low sodium beef broth or water
Ground black pepper to taste
Yellow mustard
Dill pickle slices

Add the first 4 ingredients to a skillet. Bring the water to a simmer. Break up the beef as much as possible while cooking. Simmer for up to an hour.

Serve on a toasted bun with mustard and pickle slices.

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MAID RITES

10 pounds ground beef
1 cup dehydrated onion
2 tablespoons salt
1/2 tablespoon ground black pepper
1/4 cup Adolph's meat tenderizer
1/2 cup beef bouillon granules
4 cans Swanson's chicken broth

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.

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MAID-RITES

1 lb ground beef
2 cups hot water
1/2 cup chopped onion, dehydrated or fresh
2 Tbsp granulated chicken bouillon
8 large hamburger buns
Ketchup, mustard, sliced dill pickles, or raw onion to taste

Brown and crumble ground beef in skillet. Dissolve the bouillon granules in 2 cups hot water. Add dehydrated or fresh chopped onion and bouillon mixture to the browned beef. Simmer beef mixture until just enough juice is left to moisten the inside of the buns.

Fill each hamburger bun with spoonfuls of beef mixture. Serve with ketchup, mustard, sliced dill pickles or raw onion to taste.

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MAID RITES

1 1/2 pounds ground beef
1 small onion, finely chopped
1 can chicken broth

Finely crumble beef and cook with onion until onion begins to turn clear and meat begins to brown. Drain. Add 1 can chicken broth and cook, uncovered, over low to medium low heat until most of the liquid evaporates. Stir every now and then. This takes about 40 to 45 minutes. Do not let this mixture get dry, the flavorful juice is necessary.

Serve on fresh hamburger buns, offer dill slices, mustard, ketchup and chopped onion.