Entree: United States – Midwestern United States (Iowa) – Maid-Rite Sandwich

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 2 lb (907 g) lean ground beef (80/20 or 85/15)
- 1 cup (240 ml) low-sodium beef broth
- 1/4 cup (60 ml) water
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) onion powder
- 1/2 tsp (2.5 g) garlic powder
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (8 g) cornstarch (optional; for slightly thicker, clingy beef)
- 2 tbsp (30 ml) water (for cornstarch slurry, if using)
- 6 hamburger buns (about 3.5–4 oz / 100–115 g each)
- 2 tbsp (30 g) unsalted butter, room temperature (for toasting buns)
- 1/3 cup (80 ml) yellow mustard
- 12 dill pickle chips (about 4–6 oz / 115–170 g total), or pickle slices
- 1 small yellow or sweet onion, finely chopped (about 6 oz / 170 g)
- For the quick cabbage slaw:
  - 4 cups (packed) shredded green cabbage (about 8 oz / 225 g)
  - 1 medium carrot, grated (about 2 oz / 60 g)
  - 1/4 cup (60 ml) mayonnaise
  - 1 tbsp (15 ml) apple cider vinegar
  - 1 tsp (4 g) granulated sugar
  - Salt and black pepper to taste

Instructions

Short Description:
A classic Iowa loose-meat sandwich of seasoned, finely crumbled ground beef piled on a toasted bun and finished with mustard, chopped raw onion, and dill pickles. Served here with a simple creamy cabbage slaw to make a complete Midwestern main-course meal.

Regional Notes:
This Iowa-style Maid-Rite emphasizes loose, saucy-seasoned ground beef rather than formed patties and is traditionally topped with mustard, raw onions, and pickle slices. Unlike a typical hamburger, the beef is cooked to a crumbly, saucy texture and served on a soft bun—here paired with a basic slaw to provide the vegetable component common in Midwest lunches.

1. Prepare the slaw: In a medium bowl combine shredded cabbage and grated carrot. Whisk together mayonnaise, apple cider vinegar, and sugar; season with salt and pepper. Toss dressing with cabbage and carrot, taste and adjust seasoning. Refrigerate until ready to serve.
2. Heat a large, heavy skillet over medium-high heat until hot. Add the ground beef and break it up with a spatula into very small pieces—aim for fine, loose crumbles rather than large chunks.
3. Cook the beef, stirring often, until mostly browned and no longer pink, about 6–8 minutes. If the beef renders a lot of fat, spoon off and discard excess, leaving about 1–2 tbsp fat for flavor.
4. Reduce heat to medium. Add the beef broth, 1/4 cup (60 ml) water, Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Stir to combine and bring to a gentle simmer.
5. Simmer uncovered, stirring and continuing to break the meat into loose crumbles, until flavors meld and most liquid is absorbed but meat remains moist, about 5–7 minutes. The mixture should be loose and saucy, not dry.
6. If you prefer the beef to cling slightly to the bun (still loose rather than patty), whisk cornstarch with 2 tbsp (30 ml) water to make a slurry and stir into the simmering beef. Cook 1–2 minutes until slightly thickened, then remove from heat.
7. While the beef finishes, split the hamburger buns and spread a thin layer of butter on cut sides. In a hot skillet or on a griddle, toast the buns butter-side down until golden and lightly crisp, about 1–2 minutes.
8. Assemble sandwiches: Spoon a generous portion of loose beef onto the bottom half of each toasted bun (about 3–4 oz / 85–115 g of cooked beef per sandwich). Sprinkle with a tablespoon or two of finely chopped raw onion, add 2 pickle chips (or desired amount), and spread yellow mustard on the top bun before placing it over the meat.
9. Serve each Maid-Rite Sandwich with a scoop of the chilled cabbage slaw on the side (or mound a small portion of slaw on the sandwich if desired). Offer extra mustard and pickle chips on the side.
10. Leftovers: Store cooled beef in an airtight container in the refrigerator up to 3 days; reheat gently with a splash of beef broth to restore looseness.