Loose Meat Sandwich

Brown the beef: In a large skillet over medium-high heat, add ground beef and break it up into small crumbles using a wooden spoon. Cook until no longer pink, about 5-7 minutes, breaking it into the smallest pieces possible.

Drain the fat: If using fattier beef, drain off excess fat. For authentic Maid-Rite style, the meat should not be greasy.

Add the onion: Add diced onion to the meat and cook for 3-4 minutes until softened and translucent.

Add the seasonings: Stir in Worcestershire sauce, yellow mustard, salt, pepper, and garlic powder. Mix well to distribute evenly.

Add broth and steam: Pour in beef broth. Reduce heat to medium-low, cover, and let the meat steam for 15-20 minutes. The liquid should mostly absorb, leaving the meat moist and tender.

Check consistency: The meat should be moist but not soupy. If too wet, remove the lid and cook a few more minutes. If too dry, add a splash more broth.

Taste and adjust: Taste the meat and adjust seasonings. It should be savory and slightly tangy from the Worcestershire and mustard.

Warm the buns: Lightly toast the hamburger buns or warm them in the oven. Soft buns are traditional.

Assemble the sandwiches: Using a slotted spoon, pile loose meat generously onto the bottom buns. The meat will inevitably fall out - that's part of the charm. Add mustard, pickles, and raw onion.

Serve with style: Place top bun on and serve immediately. Traditionally eaten leaning over the plate to catch the falling meat. Have extra napkins ready!