Loose Meat Sandwiches

This free-form burger was invented by an Iowa native in the 1920's and sold throughout the Midwest. It resembles a sloppy joe without the sauce.

Yield: 5 servings (serving size: 1 sandwich)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 204
  • Fat: 4.4g
  • Saturated fat: 1.2g
  • Protein: 24.7g
  • Carbohydrate: 26.8g
  • Cholesterol: 48mg
  • Iron: 3.2mg
  • Sodium: 797mg
  • Calories from fat: 16%
  • Fiber: 5.0g
  • Calcium: 55mg


  • 1 pound ground round
  • 1 1/4 cups finely chopped onion, divided
  • 1 (14-ounce) can low-salt beef broth
  • 1/4 teaspoon pepper
  • 1/4 cup prepared mustard
  • 5 (1.5-ounce) light wheat hamburger buns
  • 1 5 small dill pickle slices


  1. Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Drain well; return meat to pan.
  2. Add 3/4 cup chopped onion and broth to pan; bring to a boil. Reduce heat, and simmer 25 minutes or until liquid is absorbed. Remove from heat; stir in pepper.
  3. Spread mustard evenly over bottom and top half of each bun. Arrange pickle slices on bottom halves of buns; top evenly with 1/2 cup onion. Spoon 1/2 cup meat mixture onto bottom half of each bun; top with remaining halves.
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