Prep 10 mins
Cook 15 mins
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.
- 29.58 ml dried chopped onions
- 44.37 ml water
- 453.59 g lean ground beef
- 354.88 ml chicken broth (I use Swanson's)
- 2.46 ml salt (less if broth is salted)
- 2.46 ml pepper
- 6 hamburger buns
- mustard, to taste
- chopped fresh onion, to taste
- Soak the dried onions in the water.
- Crumble ground beef into a hot skillet and cook over medium high heat.
- When the soaked onions have begun to soften and expand, add it and any remaining water (if any) to the beef.
- Stir frequently as the meat browns, using a wooden spoon to break the meat into small crumbles.
- When the meat has browned, add the chicken broth, salt and pepper.
- Cook until liquid is ALMOST gone, about 10 minutes.
- Serve meat on buns with mustard and fresh chopped onions.
This is by far the best Maid-rite recipe ever. I lived in Hannibal Mo for 12 years and must have consumed over 500 maid-rites during that time. I have never found a recipe that so closely matches the true Maid-rite as this one.
This recipe was right on! Coming from the mid-west I have had a made-rite or two myself :) I gave this a 5 star review but my DH said to give it 4 stars, he has never had one before, being from CA. and, was dissapointed that the filling did not stay in the bun well. Amateur!! Other wise...WOW! and thanks for posting!
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!