Iowa Loose Meat Sandwich

Serves 4

Ingredients

• 1 1/2 lb 80/20 ground beef
• 1 medium yellow onion
• 3/4 cup low-sodium beef broth
• 3 tbsp yellow mustard
• 1 tbsp Worcestershire sauce
• 2 tsp apple cider vinegar
• 1 tsp granulated sugar
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 soft hamburger buns
• 2 tbsp unsalted butter
• 1/2 cup dill pickle chips

Instructions

1. 1Peel and finely dice the onion so the pieces will melt into the beef rather than sit in big chunks.
2. 2Set a 12-inch skillet over medium-high heat. Add the ground beef and break it into small crumbles with a wooden spoon as it hits the pan.
3. 3Cook, stirring and continuing to crumble, until the beef is no longer pink and has light browned edges, 6 to 8 minutes. Do not press it into a patty.
4. 4Tilt the skillet and spoon off most of the rendered fat, leaving in the pan for flavor.
5. 5Stir in the diced onion and cook until the onion softens and turns translucent, about 3 minutes.
6. 6Add the beef broth, yellow mustard, Worcestershire sauce, apple cider vinegar, sugar, salt, and black pepper. Stir until everything is evenly combined.
7. 7Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Simmer uncovered, stirring now and then, until the liquid mostly reduces and the beef stays moist but spoonable, 8 to 10 minutes. Taste and adjust salt or pepper if needed.
8. 8While the meat finishes, split the buns and spread the cut sides lightly with butter. Toast them cut-side down in a dry skillet or on a griddle over medium heat until golden, 1 to 2 minutes.
9. 9Remove the meat from the heat and let it rest 2 minutes so the juices settle without turning soupy.
10. 10Pile a generous scoop of loose meat onto each bottom bun. Top with dill pickle chips and a thin ribbon of extra yellow mustard if you like. Cap with the top bun and serve at once with plenty of napkins.