If you are from Iowa, you will know exactly what 'maid rites' are! They are a loose meat sandwich, made famous almost a century ago by Fred Angell, who opened a chain of restaurants in Iowa called Maid-Rite. They were the first restaurants to have car-hops and drive-in service in the USA...and their trademark sandwich was what put them on the map. 86 years later, the company is still going strong! On a recent trip to Iowa, we were served maid-rite sandwiches at my brother's home for lunch. He told us the story behind the burger...and my sister-in-law shared her recipe. So today I am sharing a copykat version of the original Midwest icon...served with corn-on-the-cob in true Iowa style. They are not quite a burger...not really a sloppy-jo...but simply seasoned ground beef on a warm bun. And apparently they are always served with dill pickles...and a spoon, just to be sure you get every last bit of meat.
- 1 pound lean ground beef
- 1 onion, chopped
- 1/4 cup ketchup
- 1 tablespoon brown sugar
- 1 tablespoon vinegar
- 1-2 teaspoons prepared mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup chicken broth
- Saute ground beef and onions until meat is crumbled and evenly browned. (Use a potato masher to stir while cooking.)
- Drain juices.
- Add all remaining ingredients and simmer for about 45 minutes, or until most of the juice is gone.
- Serve on warm buns, with mustard and pickles.
Tasty and tender!
