This is Iowa's answer to the burger—ground beef steamed in root beer (yes, really) until it's tender and crumbly, then piled on a soft bun with pickles, mustard, and onions. NO sauce. That's the key difference from a sloppy joe. The meat should be seasoned and juicy enough to stand on its own. Born in 1926 at the Maid-Rite diner in Muscatine, Iowa, this sandwich is pure working-class diner food. Simple, cheap, delicious. It's the "fall-apart burger" that never went fancy.
Ingredients
2 lbs ground beef (80/20 blend works best)
1 can (12 oz) root beer (not diet)
1 medium onion, finely diced
2 tbsp butter
2 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp black pepper
¼ tsp cayenne pepper (optional)
Hamburger buns (soft white buns are traditional)
Yellow mustard
Dill pickle slices
Diced white or yellow onion (for topping)
Instructions
Sauté the Onions: In a large skillet or Dutch oven, melt butter over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Don't brown them.
Brown the Beef: Add the ground beef to the skillet with the onions. Break it up with a wooden spoon or spatula into very small crumbles—you want fine, loose meat, not chunks. Cook until the beef is browned, about 7-8 minutes.
Add the Root Beer: Here's the secret—pour in the root beer! Yes, root beer. Let it bubble and simmer for 3-4 minutes. The carbonation and sugar help tenderize and flavor the meat. Don't worry, it won't taste like soda in the final product.
Season It Up: Add Worcestershire sauce, garlic powder, onion powder, salt, pepper, and cayenne (if using). Stir well to combine. Let it simmer uncovered for another 5-7 minutes, stirring occasionally, until most of the liquid has evaporated but the meat is still moist and crumbly.
Drain Excess Grease: If there's excess grease pooling in the pan, drain it off. You want the meat moist but not greasy or swimming in liquid. The texture should be loose and crumbly, like very finely ground taco meat.
Assemble the Sandwiches: Toast the buns lightly if desired (optional). Pile a generous amount of loose meat onto the bottom bun. Top with yellow mustard, pickle slices, and diced raw onion. Place the top bun on and serve immediately.
Josh's Notes
No Sauce! This is NOT a sloppy joe. No ketchup, no tomato sauce. The meat should be flavorful and moist enough on its own with just mustard added.
Root Beer Magic: The root beer is a traditional "secret ingredient" that adds subtle sweetness and helps tenderize the meat. You won't taste root beer in the final sandwich—it just adds depth.
Texture is Key: The meat should be very finely crumbled, almost like coarse ground beef. Break it up well while cooking.
Serve Immediately: These are best served fresh. The meat can dry out if it sits too long.
Keep Warm: If making for a crowd, keep the meat mixture in a slow cooker on low to stay warm and moist.
Iowa Tradition: The Maid-Rite chain still operates in Iowa and neighboring states. This recipe captures that classic diner taste at home.
Toppings Are Personal: Traditional is mustard, pickles, and onion. Some folks add ketchup (controversial!) or cheese. Do what makes you happy.