The Loose Meat Sandwich Recipe
This sandwich is kind of a cross between a not sloppy sloppy joe, and a very plain hamburger. Somehow, this sandwich is extremely addicting and I find myself craving them from time to time. I will warn you, there is not really any room for variation. Regardless of how you feel about this recipe at first glance, I implore you to try it exactly as I have it constructed before attempting to venture out. I think the simplicity of it all is what makes it so enticing; it plays upon the very basics of taste without delving too deeply. Try one and you’ll see what I mean.
- 1 lb ground beef (I recommend 13-15% fat, and go 100% grass fed if you can)
- 1 cup diced onion
- 1 Tbsp chopped garlic (don’t substitute with minced)
- Sliced pickles (use bread and butter pickles for your first try, then experiment with dill and sweet)
- Mustard (plain yellow mustard, not brown, not grainy, not dijan, just French’s original)
- Cheapo buns
Ok, this is the easiest thing in the world. Brown the ground beef in a pan. Pour out all but 2 Tbsp of the accumulated fat and add the onions and the garlic. Cook until the onions start to soften but not brown. Spread mayonnaise on both sides of the cheapo bun, and squirt a squiggle of mustard on the top bun. Scoop a heaping pile of beef mixture onto the bottom bun and add 2 pickle sliced. Top it off with the top bun and eat it. That’s it. I know, you’re screaming out for variations and additions. Trust me, just eat this one as is. The sweet, sour and saltiness of the pickles, mustard and onions really rounds out the umami of the beef itself. This is a flavor bomb on your tongue. If you want to fancy it up, then be my guest, but make sure you give the basic model a chance first. There’s something undeniably compelling about this simple creation. As always, enjoy.