Iowa Loose Meat Sandwich

Ingredients

For 4 servings

• •2 c. à soupe water, divided
• •1 /2 teaspoon baking soda
• •2 c. à café neutral oil such as vegetable or canola oil
• •1 lb 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

Method

1. 1.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.
2. 2.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.
3. 3.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.
4. 4.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.