Iowan Loose-Meat Sandwiches


(2 votes) 1 2

This flavorful sandwich is a classic in the cornfields.

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  • 1 lb. ground chuck
  • 1 Tbs. shortening
  • 2 tsp. salt
  • 1 onion, chopped fine
  • 1 Tbs. prepared yellow mustard
  • 1 Tbs. vinegar
  • 1 Tbs. sugar
  • Salt and pepper, to taste
  • Hamburger buns
  • Additional prepared yellow mustard
  • Dill pickle slices

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In a skillet (preferably cast iron), melt shortening over medium heat and sprinkle salt across the bottom. Add ground chuck and break up into small crumbles while cooking. Add chopped onion and keep working to break up meat. When meat is browned, drain off any fat. Add mustard, vinegar, sugar, and just enough water to barely cover meat in the pan. Cook, at a simmer, until water is all cooked out, about 15-20 minutes. Adjust salt and pepper to taste.

Heat your hamburger buns - they're traditionally steamed for loose-meats, or you can use a microwave. When buns are warm, spoon on the loose-meat and add yellow mustard and dill pickle slices.

Reviews (1)

  • I've made these and they are wonderful, except I like to butter and grill the buns, too!

    Flag as inappropriate ceekay  |  February 29, 2008

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