Loose Meat Sandwiches
Loose meat sandwiches are a staple in our house! Such an easy and fun twist on burgers and these sandwiches are full of flavor!
I’m sorry. Loose meat sandwiches? I hate that name. We actually call these sandwiches Maid-Rite Burgers after a burger joint in town that makes loose meat sandwiches.
But, whatever you call these, just know that they are utterly delicious. So much more fun than a traditional cheeseburger and there’s no worrying about firing up the grill.
These are similar to a sloppy joe, but without the sauce. My mama actually never made sloppy joes when we were little, but she made loose meat sandwiches quite a bit. We loved them and still do.
I like mine with lots of mustard and dill pickles.
Lately, I’ve been making these into sliders on Hawaiian rolls. My kids will pretty much eat anything if I sandwich it between some sweet Hawaiian rolls and I always seem to have a package or two in the house. I love the savory meat on the sweet roll, but you can make full size burgers on regular buns if you prefer!
So, just to be clear, these aren’t just ground beef crumbled and put on a bun. No, no, no. This meat gets cooked in a savory sauce so that it has tons of flavor. I could probably be happy just eating the meat with a fork and skipping the bun, it’s so good!
A lot of people put diced onion in their meat mixture, but if I did that my kids would revolt. I use onion powder instead. Lots of great flavor, but none of the chunks for kids (and picky husbands) to freak out about.
Loose Meat Sandwiches
We call these Maid-Rite burgers after a local restaurant, but they're more commonly referred to as loose meat sandwiches. Whatever you call them, they're delish!
- 1 pound 90/10 ground beef
- 1 tablespoon Worcestershire sauce
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 1/2 cups beef broth
- 8 slider buns or 4 regular sandwich buns
- pickles for serving
- mustard for serving
Place ground beef and seasonings into a large skillet and brown meat, crumbling as it cooks, over medium heat until cooked through. Do not drain fat.
Pour beef broth into pan and bring to a boil. Reduce heat to a simmer and cook for 30 minutes or until liquid has evaporated.
Spoon beef onto buns and top with pickles and mustard.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.