Maid-Rite Sandwiches

Sandylee's Note:

This is a very TASTY, JUICY, LOOSE MEAT sandwich filling. In reading thru this recipe you will notice the use of both fresh and dried onion.....please use the onion type specified in the recipe step you are on for maximum flavor. Although traditionally served on hamburger buns, this filling can be messy for young children trying to keep filling in. Try using hotdog rolls for the youngsters. Mustard & Onions are the seasonings of choice for this recipe. Added 11/12/2008 Maid Rite sandwiches are made across the country. One would think as a franchise all would be made and served the same way. This is not the case.... we have Maid Rites being served that are boiled or steamed, with water, chicken broth, beef broth, coke, or beer. There are those that add vinegar or sugar to the mix. Some top with mustard, onions, ketsup, and pickles......well, move over McDonalds! This is the way I made my Maid Rite sandwiches....faux or real....the name stands. As they say,,,variety is the spice of life. You can make changes to suite your tastes, share your changes here with me, I will try them all...unless we have some bazarre ingredients. Chocolate syrup will not intice me no matter how much I love chocolate.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 2 tablespoons dried chopped onions
• 3 tablespoons water
• 1 lb lean ground beef
• 1 ½ cups chicken broth (I use Swanson's)
• ½ teaspoon salt (less if broth is salted)
• ½ teaspoon pepper
• 6 hamburger buns
• mustard , to taste
• chopped fresh onion , to taste

Directions:

1. Soak the dried onions in the water.
2. Crumble ground beef into a hot skillet and cook over medium high heat.
3. When the soaked onions have begun to soften and expand, add it and any remaining water (if any) to the beef.
4. Stir frequently as the meat browns, using a wooden spoon to break the meat into small crumbles.
5. When the meat has browned, add the chicken broth, salt and pepper.
6. Cook until liquid is ALMOST gone, about 10 minutes.
7. Serve meat on buns with mustard and fresh chopped onions.
8. ENJOY!

Reviews

[Chef #1030163]

When we lived in MN we were close to a Maif-Rite. This recipe looks authentic. The only things I would do differently is use beef broth (vs. chicken) and keep meat warm in a stainless steel colander over the boiling broth (for the steam & moisture). Messy when eaten, but so delicious!

[Tweedlebeetle]

My mom grew up in Illinois, where their was a maid-rite diner. As a kid, whenever we visited my aunt, we always ate at maid-rite. My husband never had a maid-rite until we got together. I was just telling my husband, let's make some maid-rites, we haven't had them in a while. The whole secret to a maid-rite is that you have to use dill relish. If you use other regular relish, it is not a maid-rite. I also put a little bit of ketchup on the maid-rite.

[Judikins]

I've been making these for years, coming from Iowa. Although these were good, they lacked something from the Maid-Rites I eat in Iowa. I believe, as you said, there are many variations on these delightful sandwiches, but I really prefer the ones with a little vinegar and sugar and cooked MUCH longer (more like 1-2 hours). The mustard and dill pickles are a MUST and often we like a piece of sliced cheddar cheese as well. If you live in southern Arizona, Claire's Cafe in Catalina now serves these as well as the famous Midwest's tenderloin sandwiches. Try them, they're delicious too.