Maid-Rite Sandwiches

"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."
photo by LilPinkieJ photo by LilPinkieJ
photo by LilPinkieJ
photo by diner524 photo by diner524
photo by Bobtail photo by Bobtail
photo by Dine  Dish photo by Dine  Dish
Ready In:




  • 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.
  • ENJOY!

Questions & Replies

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  1. 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.
  2. 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!
  3. 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!
  4. To get the proper crumble of the ground beef, do not brown the beef first. Place raw meat with all the other ingredients in pan and cook and stir. The beef will have much more flavor and will crumble to very fine particles. The proper way to cook a "Maid-Rite".
  5. This recipe is the closest I have found to the original maid-rite. I have eaten many of these from the Quincy, IL maid-rite restaurant. One person wrote it was dry, she cooked out too much of the broth. People who added corn starch to thicken it, it's suppose to be loose meat. Thank you for the recipe, I love it!


  1. My tweak was to leave about a tablespoon or so of fat and added cornstarch to bind the meat mixture. It kept the sandwich together better.
  2. As I recall, I omitted the bell peppers and the onions, although I used raw onions on mine. I didn't have the bell pepper and my daughter doesn't like onions AT ALL). As for the peppers, I do know that Sloppy Joes are a word different when you use them.
  3. Made this last night and my husband and I both thought it was good but we usually fix our Made-Rites just using water instead of chicken broth. We thought it almost made it not taste like hamburger, maybe too chicken-y. If I would make again using the chicken broth though I would omit salt. Right on the edge of being too salty but definitely a good sandwich recipe whether you use chicken broth OR water.
  4. I dove in and made this for a crowd of 24 last night. It was a hit. Many of the people had no idea what to make of these sloppy joes without sauce, but I ensured them... you just need to try it. And they loved it. Now here are my little changes... I used a little broth to soak the onions instead of water. I added about an extra teaspoon of pepper because I like it with hamburger. I didn't add any salt during cooking because of the broth, but I did add about a half teaspoon afterwards. I did add a few good shakes of some salt-free season-all, My best trick was using a potato masher to smoosh the meat into small crumbles. With as much meat as I was working with, there was no other way around it. I will totally make again and most like use it for OAMC to freeze for using with sammiches, nachos, etc. Thank you much Sandylee.


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