If you’ve never eaten a Maid Rite . . .
something is seriously and grievously wrong with you.
Or maybe you’ve just never been to Iowa. Either way, you’ve not lived until today.
Or until tomorrow when you actually get to the grocery store and then test this recipe out at home.
Or maybe you just want to go straight to the doctor, because if you’d made it this far in life without eating this sandwich, you might be just a few hours short of a Guinness world record.
Not gonna lie. Kinda amazed you’re still alive right now.
Maid-Rites are an Iowa thing. That’s why they’re so dang wonderful. They’re like your own personal marvel on a bun.
They’re also kind of like taverns, minus the tomato-based sauce. And yes, I’m well aware no other state in the entire country calls sloppy joes “taverns” other than Iowa.
Like I said: mar-vel.
I mean Maid-Rites.
Mince a medium onion. Add 1 1/2 lbs. of hamburger. It also helps if you have an awesome sister named Kellee who buys you fantastic Pampered Chef utensils like the mix-masher-tool-of-fabulousity.
Simmer the meat and the onions, but don’t let them get too brown. Add 1 tablespoon of prepared mustard, 1/2 c. water, 1 tablespoon of Worcestershire sauce, and 1/4 tsp. salt. Then you let it simmer until most of the juice is gone.
That’s a high-brow culinary term, I’m pretty sure. Probably one Julie Child used. Routinely. While in France.
Then you load a whole pile of this goodness onto a bun; add mustard, ketchup, pickles . . .
and take a gigantic bite.
Revel in its deliciousness (so much so that you may forget to take a picture of the finished product). Maybe.
You can thank me later.