Iowa Loose Meat Sandwich

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

2 tablespoons water, divided

1/2 teaspoon baking soda

2 teaspoons neutral oil such as vegetable or canola oil

1 pound 80% lean ground beef

1/2 teaspoon cornstarch

1/2 cup (120ml) homemade beef or chicken stock or store-bought low-sodium chicken broth

1 1/2 teaspoon freshly ground black pepper

3/4 teaspoon Diamond Crystal kosher salt; if using table salt, use half as much by volume

1/2 teaspoon red pepper flakes

1/4 teaspoon monosodium glutamate (MSG), optional

1 yellow onion, grated (8 ounces; 227g)

2 cloves garlic, minced

4 soft burger buns, for serving (see notes)

4 slices American cheese, for serving

8-12 dill pickle chips (the thicker-cut, the better), for serving

Brown mustard, for serving

Directions

In a medium bowl, whisk to combine 1 tablespoon water with baking soda. Add the ground beef and mix to combine. Let sit for 15 minutes.

Meanwhile, in a small bowl, whisk the remaining 1 tablespoon water with cornstarch; set aside. In a separate small bowl, combine stock, black pepper, salt, red pepper flakes, and MSG, if using. Mix well and set aside.

In a large sauté pan or stainless-steel skillet, heat 1 tablespoon oil over high heat until shimmering. Add beef and grated onion and cook, stirring frequently and breaking the beef into small pieces with a wooden spoon, until most of the beef is no longer pink and onions are softened, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute. Pour in the stock mixture and cook, stirring occasionally, until most of the liquid has evaporated, about 5 minutes. Add the cornstarch mixture and cook, stirring constantly, until the sauce has thickened and coats the ground beef, about 1 minute.

Separate the buns and place a slice of American cheese on each bottom half. Using a slotted spoon, top cheese with about 1/4 of the loose meat filling (about 4 ounces per sandwich) and press gently to compact. Top with 2 to 3 dill pickle chips and mustard. Place the top buns on, squish to compact the layers, and serve immediately.

Nutrition

• Calories: 559 kcal
• Total Fat: 29 g
• Saturated Fat: 11 g
• Unsaturated Fat: 0 g
• Cholesterol: 117 mg
• Sodium: 1367 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 2 g
• Total Sugars: 7 g
• Protein: 40 g