Chopped Cheeseburgers Maidrite Style

Quick Hook

Chopped Cheeseburgers {Maid Rite} are the kind of comfort food I crave after a long day. Honestly, the meat forward taste and tang from Worcestershire and mustard hit differently.

If you like a sloppy, juicy bite, this is your jam.

Fun fact: Maid Rite began in the 1920s, and the loose meat style has been a Midwestern staple for nearly a century.

I first tried one in a tiny diner. It was messy and perfect. That memory is why I make this at home.

Brief Overview

This recipe recreates the classic Midwestern loose cheeseburger. It’s the same idea as a Maid Rite loose meat sandwich served on a soft bun.

Difficulty is easy. Prep takes ten minutes. Cook time is about twelve minutes. Total time is 20– 22 minutes. The recipe makes four sandwiches, great for a weeknight or casual crowd.

Serve with fries, coleslaw, or a big dill pickle. It also works as game day food.

Main Benefits

Top health benefit: high in protein, about 28 32 grams per serving. It fills you up and keeps dinner simple.

Perfect for busy nights and laid back get-togethers. Think quick family dinner or a friendly hangout. It’s also great for kids who love simple flavors.

What makes this special is the texture. The finely chopped beef creates that signature loose bite. The bun can be lightly steamed, making a true steamed bun chopped burger experience.

This is not a thick patty. It’s more like a saucy, savory crumble.

You can call it a Sloppy Joe Cheeseburger or a Chopped Beef Sliders swap. Some folks label these Chopped Cheeseburger Sandwiches or Chopped Cheeseburger Sliders .

No matter the name, it’s close to a Midwestern loose cheeseburger and tastes like home.

One tip from my kitchen: use 80/20 ground beef for juiciness. Also add a splash of beef broth at the end.

That keeps the mix shiny and tender. These small moves turn a loose meat idea into true Homemade Maid Rite style burgers .

Next up: ingredients and step-by-step instructions.

Ingredients & Equipment

Fun fact: Maid Rite opened in 1926 . I still think about that when I make Chopped Cheeseburgers {Maid Rite}. Honestly, this recipe feels like a cozy diner memory.

I made it for friends last week. They went crazy.

Main Ingredients

For the chopped beef

• 1 lb (450 g) ground beef, 80/20 blend recommended. Use fresh beef with a bright red color.
• 1 small yellow onion, finely diced (about 3/4 cup / 120 g ).
• 1 tbsp (15 ml) vegetable oil or unsalted butter.
• 1/4 cup (60 ml) low-sodium beef broth or water.
• 1 tbsp (15 ml) Worcestershire sauce.
• 1 tsp (5 ml) yellow mustard.
• 1/2 tsp (2.5 g) onion powder.
• 1 tsp (5 g) kosher salt.
• 1/2 tsp (1.5 g) freshly ground black pepper.

Assembly

• 4 soft hamburger buns or potato rolls (about 60 75 g each).
• 4 slices American cheese.
• Dill pickle slices, extra diced raw onion, and yellow mustard.

Quality notes: pick 80/20 beef. It melts into juicy crumbs. Use soft rolls. Fresh onions matter. Cheap processed cheese is fine here. It melts like a dream.

Seasoning Notes

Essential combo: Worcestershire, yellow mustard, and salt. They build savory tang. Add onion powder for depth. Flavor enhancers: a splash of beef broth keeps meat glossy.

A tiny pat of butter at the end ups richness. Quick swaps: no Worcestershire? Use 1 tsp soy sauce + 1 tsp balsamic vinegar .

No beef broth? Use water.

Equipment Needed

• Large heavy skillet or griddle (a 12 inch skillet is ideal).
• Sturdy spatula or meat chopper.
• Measuring cups and spoons.
• Cutting board and knife.
• Spoon or tongs for assembling.

Household alternatives: no heavy skillet? Use a regular frying pan. No meat chopper? Use a bench scraper or wooden spoon. No instant read thermometer? Not needed here.

I love how this feels halfway between a Sloppy Joe Cheeseburger and a diner Maid Rite loose meat sandwich . It reads like a Midwestern loose cheeseburger dream.

Try it on steamed buns for that steamed bun chopped burger vibe. Trust me, it becomes your go-to for casual weeknights.

Cooking Method quick and honest

I call this my go-to for lazy weeknights. It’s my version of Chopped Cheeseburgers {Maid Rite}. My mouth waters thinking about those soft buns.

As my dad used to say, comfort eats like this fix everything.

Prep Steps

• Do essential mise en place first. Dice the onion. Pull cheese and buns out.
• Save time by measuring liquids into a small bowl. Stack buns near the stove.
• Safety reminder: wash hands after handling raw beef. Use a thermometer.

step-by-step Process

1. Heat a large skillet over medium heat. Add oil and onions. Cook 3– 4 minutes until soft.
2. Turn heat to medium high. Add 1 lb ground beef. Chop and break into tiny crumbles.
3. Brown the meat for 4– 6 minutes . Visual cue: no pink remains. Crumbles should be small and uniform.
4. Stir in Worcestershire, mustard, onion powder, salt, and pepper. Pour 1/4 cup beef broth. Reduce heat.
5. Simmer 1– 2 minutes until glossy, not dry. Check internal Temp: meat should reach 160° F .
6. Pile meat on buns. Add cheese and cover for 30 60 seconds . Melted, glossy cheese is the cue.

Pro Tips

• Technique: use a stiff spatula to chop meat finely. It’s the secret to the loose texture.
• Shortcut: heat buns over the skillet for 10 seconds. They steam perfectly.
• Mistakes to avoid: don’t over reduce the broth. Dry meat kills the vibe.
• make-ahead: cook meat, cool quickly, and refrigerate up to 2 days. Reheat gently with a splash of broth.

A few tasty names pop up when you eat this. Think of Sloppy Joe Cheeseburger , Chopped Beef Sliders , or Chopped Cheeseburger Sliders .

It’s basically a Maid Rite loose meat sandwich at home. I’ve turned this into Homemade Maid Rite style burgers for parties. Guests ask for seconds every time.

Quick stat: most Americans bite into burgers weekly. No wonder this works. Try it. It’s simple, messy, and wildly comforting.

Recipe Notes

If you love diner comfort, try Chopped Cheeseburgers {Maid Rite}. Americans eat about 50 billion burgers a year. Wild, right? This one nods to the Midwestern loose meat classic.

I made it in a tiny flat once. The skillet spatters, but the smell? Unreal.

Serving Suggestions

Keep it simple. Pile the loose beef high on soft steamed buns. Add pickles and raw diced onion. For plating, use a shallow bowl for chips or shoestring fries.

A little parchment under the sandwich looks diner cute.

Pairings are easy. Classic sides like coleslaw or baked beans work. For drinks, reach for a cold American lager, root beer, or cola.

If you want to lean into the vibe, call it a Maid Rite loose meat sandwich night. Oh, and mini versions make great party finger food hello, Chopped Beef Sliders .

Storage Tips

Cool the meat before storing. Refrigerate in an airtight container for up to 3 4 days. Keep buns separate to avoid sogginess.

Freezing? Sure. Freeze cooked meat in portioned bags up to 2 months. Freeze buns wrapped well for a month. Thaw overnight in the fridge.

Reheat gently. Warm in a skillet with a splash of broth. Or microwave covered in short bursts. Reheat until internal temp reaches 165° F for safety. Don’t dry it out.

Variations

Diet swaps: try lean ground turkey or plant based crumbles with the same seasoning. Both work well and cut calories.

Seasonal swaps: add sautéed mushrooms in winter. In summer, fold in fresh corn and a touch of diced tomato. For a tangy twist, make it a Sloppy Joe Cheeseburger with a spoon of BBQ sauce.

Nutrition Basics

Per serving roughly 520 550 kcal . Protein is solid at about 30 g. Expect fat around 30 g. It gives iron and B vitamins from the beef.

Use leaner meat to lower calories. Swap bun for lettuce to cut carbs.

I learned the hard way that chopping the meat fine matters. Use a sturdy spatula and go at it. The loose texture makes this a comfort winner.

Give it a go you’ll smile after the first bite.