It's been an Iowa tradition since 1926. Although the sandwich is not much more than a traditional hamburger with the ground beef arranged uncompressed on the bun, the product has a huge cult following. And since the meat is loose, the sandwich is served with a spoon for scooping up the ground beef that will inevitably fall out. The Recipe isn't so much about ingredients as it is about technique. You want to be sure to chop the ground beef thoroughly as it cooks so that you get tiny rice-size pieces. Then when you build your sandwich, you firmly press the beef into a 1/2-cup measuring cup. Dump the meat onto the bottom of plain hamburger bun; add your choice of mustard, onions, and pickles; ready a spoon, and dig in.
1. Brown ground beef in a large skillet over medium-low heat. As the meat cooks use a wooden spoon (or a potato masher) to chop the meat into fine, rice-size pieces. Drain fat.
2. Stir in the onion soup mix, beef consomme and French onion soup.
3. Cover, and simmer over low heat for about 2 hours, or you may transfer to a slow cooker/roaster for this part.
To serve, spoon onto hamburger buns like a sloppy Joe.
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|Serving Size: 1 Serving (311g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 547 (63%)|
|Amt Per Serving||% DV|
|Total Fat 60.8g||81 %|
|Saturated Fat 22.4g||112 %|
|Monounsaturated Fat 20.8g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 172.6mg||53 %|
|Sodium 714.7mg||25 %|
|Potassium 674.1mg||18 %|
|Total Carbohydrate 33.8g||10 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 32.5g|
|Protein 43.2g||62 %|
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Calories per serving: 866
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