A loose meat sandwich is a deconstructed burger made with ground beef cooked down in seasoned chicken broth until the meat is tender and the liquid nearly absorbed, then piled onto a bun with pickles and onions. This homemade version replicates the iconic Maid-Rite style without frying.
Check what you already have. We'll leave it off your shopping list.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
CookOS may earn a commission from Instacart orders.
Add chopped dried onion and water to a small bowl, mix and set aside.
Add hamburger to a hot deep skillet and cook on medium high heat until browned. Do NOT drain.
Chop yellow onion and set aside.
Add dried onions and any remaining water to browned hamburger and mix well.
Add chicken broth, salt, and pepper to skillet and stir well.
Cook until liquid is almost gone, stirring frequently.
Serve on hamburger buns topped with chopped onion, pickles, and mustard.
Store cooled meat mixture in an airtight container in the refrigerator up to 3 days; reheat on the stovetop over medium heat, adding a little water if it has dried out.
A loose meat sandwich uses crumbled ground beef simmered in broth rather than formed into a patty and fried. The meat stays loose and absorbs the broth flavors.
Yes. Cook the meat mixture completely, let it cool, refrigerate up to 3 days, then reheat gently on the stovetop with a splash of water if needed before serving.
Chicken broth adds subtle flavor to the meat as it simmers and absorbs, creating a more seasoned, tender result than plain water.
The beef should be fully cooked through and crumbly, with most of the broth absorbed but the meat still moist—not dry. Liquid should be nearly gone after 15–20 minutes of simmering.
Yes. Beef broth will give a richer flavor. Use the same amount and follow the same cooking time.
