Loose meat sandwiches are a regional American diner staple made with crumbly seasoned ground beef simmered in broth, served on a bun. They're faster and more economical than traditional burgers, with a uniquely tender, flavorful texture.
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Place ground beef and seasonings into a large skillet and brown the meat, crumbling it as it cooks, over medium heat until cooked through. Do not drain fat.
Pour the beef broth into the pan and bring to a boil. Reduce heat to a simmer and cook for 30 minutes or until the liquid has evaporated.
Taste the beef and season with additional salt, if needed.
Spoon the beef onto buns and top with pickles and mustard.
Store cooked meat mixture in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of broth over medium heat.
Loose meat sandwiches use crumbly ground beef simmered in broth, while hamburgers are formed into patties and grilled. Loose meat has a softer, more uniform texture and absorbs the seasoning throughout.
You can, but 80/20 to 85/15 ratio is ideal for flavor and juiciness. Leaner beef (90/10) will be drier and less flavorful.
Break up the beef as it cooks by crumbling it with a spoon or spatula into small pieces. Cook over medium-high heat and stir frequently for the first 3–4 minutes.
Yes. Cook the meat mixture, cool completely, and refrigerate up to 3 days. Reheat gently on the stovetop over medium heat with a splash of broth.
Pickles, mustard, and onions are classic. Avoid heavy toppings like lettuce or tomato, which get soggy on the loose meat.
