Iowa Loosemeat Sandwich – Courtesy of George Motz / Hamburger America
3 Pounds Fresh-Ground Prime Chuck (preferably Schweid & Sons)
Martin’s Sandwich Potato Rolls
Dill Pickle Chips
Makes 6 sandwiches
Preheat the seasoned cast-iron skillet over medium heat. Add the beef and, using a wooden spoon, crumble the beef as it cooks, as if you were preparing ground beef for tacos.
Drain fat from pan.
Add salt to taste, stir, and lower heat.
Open a few Martins Potato Rolls and place open side DOWN on top of the beef mixture to steam the buns for a minute or so.
Remove buns from pan one at a time, give each a squirt of mustard and a few pickles, then scoop the crumbled beef onto the bun.
Serve and eat! It’s that easy…
Recipe Courtesy of George Motz/Hamburger America
“The Loosemeat Sandwich of Iowa is technically not a burger. It does however exhibit many burger-like characteristics so we consider it a member of the hamburger ‘family’. True to its name, the loose meat sandwich is basically an unformed hamburger. It’s served on a bun with mustard and pickles, but the difference lies in the preparation of the beef. Instead of a standard patty, ground beef is crumbled and steamed with nothing but salt added. Much of the fat drains off and you are left with a lean pile of pebbled beef. Once married to a bun that has been doped with condiments, it becomes a sort of Sloppy Joe without the slop. It is a very straightforward sandwich—one where the flavor of beef shines.
Not surprisingly the Loosemeat, sometimes called a Maid-Rite or a Tavern, is the perfect tailgate food because you can prepare ahead at home and bring the goods to the stadium. We like to cook a big pile of chopped beef and reheat it in the lot. And serving time is lightening fast – your hungry group will be eating in less than a minute.”