blue mill tavern loosemeat sandwich
It's been an Iowa tradition since - there are now 83 Maid-Rite stores located throughout Iowa and seven other Midwestern states. Although the sandwich is not much more than a traditional hamburger with the ground beef arranged uncompressed on the bun, the product has a huge cult following. And since the meat is loose, the sandwich is served with a spoon for scooping up the ground beef that will inevitably fall out. This Top Secret Recipe isn't so much about ingredients as it is about technique. You want to be sure to chop the ground beef thoroughly as it cooks so that you get tiny rice-size pieces. Then when you build your sandwich, you firmly press the beef into a 1/2-cup measuring cup. Dump the meat onto the bottom of plain hamburger bun; add your choice of mustard, onions, and pickles; ready a spoon, and dig in.
ingredients:
1 lb of real good ground chuck or ground beef round or ground sirloin
1 tablespoon fat like lard or Crisco (if meat is round or sirloin)
2 teaspoons salt, just enough to lightly cover bottom of your skillet
1 onion, chopped fine
1 tablespoon prepared yellow mustard
1 tablespoon vinegar
1 tablespoon sugar
water, to cover
salt and pepper, to taste
instructions:
Get out a cast iron skillet-they are the best for loosemeats-or other kind if you have no iron skillet. Melt fat over medium heat and lightly salt bottom of skillet. Break ground beef up in skillet and start crumbling it with the back of a wooden spoon-this is very important-the meat must end up being cooked up into small crumbles.
Add chopped onion while browning meat. Keep working with the back of spoon to break up meat. When meat is browned, drain off any fat and return meat to skillet. Add mustard, vinegar, sugar, and just enough water to barely cover meat in the pan. Cook, at a simmer, till water is all cooked out-between 15-20 minutes. Adjust salt and pepper to taste.
Heat your hamburger buns-they're traditionally steamed for loosemeats-I like mine toasted lightly-do it the way you like it. When buns are warm, put yellow mustard on them and add some dill pickle slices-I put on lots!
ingredients:
1 lb of real good ground chuck or ground beef round or ground sirloin
1 tablespoon fat like lard or Crisco (if meat is round or sirloin)
2 teaspoons salt, just enough to lightly cover bottom of your skillet
1 onion, chopped fine
1 tablespoon prepared yellow mustard
1 tablespoon vinegar
1 tablespoon sugar
water, to cover
salt and pepper, to taste
instructions:
Get out a cast iron skillet-they are the best for loosemeats-or other kind if you have no iron skillet. Melt fat over medium heat and lightly salt bottom of skillet. Break ground beef up in skillet and start crumbling it with the back of a wooden spoon-this is very important-the meat must end up being cooked up into small crumbles.
Add chopped onion while browning meat. Keep working with the back of spoon to break up meat. When meat is browned, drain off any fat and return meat to skillet. Add mustard, vinegar, sugar, and just enough water to barely cover meat in the pan. Cook, at a simmer, till water is all cooked out-between 15-20 minutes. Adjust salt and pepper to taste.
Heat your hamburger buns-they're traditionally steamed for loosemeats-I like mine toasted lightly-do it the way you like it. When buns are warm, put yellow mustard on them and add some dill pickle slices-I put on lots!
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