Iowa Maid-Rite-Style Sandwich Sliders Recipe

Back in 1926, butcher Fred Angell of Muscatine, Iowa, developed a way to steam hamburger with certain spices instead of frying it. A customer commented to Fred “You know, this sandwich is made right” and the name was born.

Today, Maid-Rites have a cult following. Currently, there are 31 remaining locations for Maid-Rite diners.

Since the original recipe is a well-kept secret, everyone who prepares Maid-Rite sandwiches has their own version. For our family, we prefer to stay true to the simple, and most minimalist, unadulterated recipe.

People have even said that these sloppy, loose meat sandwiches are a favorite comfort food that’s part of many Americans’ lives. So much a part of the Midwestern regional culture, these messy sandwiches are on school lunch menus, served in large and small hometown lunch counter diners, and even my mother included them in our family’s weekly budget meals.

Being from Iowa, I know how good these can be, and also how closely-kept Fred’s spice secret is — so I developed my own Holy Trinity!

Iowa Maid-Rite-Style Sandwich Sliders Recipe

Makes 24 sliders or 12 sandwiches

Ingredients

• 4 lbs. high-quality ground beef (preferably Midwestern corn-fed beef)
• 1 onion, diced
• 1 packet dried onion soup mix
• Roz’s holy trinity of seasonings * [see note below and in the post]
• 1 Tbsp. “Better Than Bouillion” (beef or chicken) in 1-1/2 cups of hot water
• White hamburger buns (Brioche or Hawaiian Sweet Slider Buns)
• Dill Pickles

Instructions

1. In a slow cooker or a tall pot, begin to brown the ground beef, chopping it down into crumbles throughout the entire cooking process.
2. Add Roz’s “Holy Trinity” seasonings. * (See notes and in blog post). Stir well.
3. Add chopped onion.
4. Add the dried onion soup mix.
5. Add 1-½ cups of bouillion in hot water (beef or chicken), or chicken broth.
6. Continue to break up any clumps of ground beef to develop the crumbled effect.
7. If using a slow cooker, set it on “low”and cook for 4 hours, stirring occasionally to maintain the crumbly effect desired. A smooth texture should develop.
8. If using a large, tall pot on the stovetop, set the burner temperature to low, and cook for 1-½ – 2 hours, stirring occasionally to develop a crumbly, yet smooth texture.
9. Enjoy! Buon Appetito!

NOTES: Since the meat simmers on low for a few hours, you want to prevent it from burning to the bottom of the pot. I place a small baking sheet or a small/medium pizza pan under the pot on top of the stove burner and this prevents burning.

*Roz’s Holy Trinity seasonings: Mrs. Dash Salt-Free Original Seasons, Morton’s Nature’s Seasoning Blend , and Ac'cent Flavor Enhancer.