Loose Meat Sandwich with Mocha Malt Milkshake

Ingredients

• 1 pound Ground Beef (80% lean) (cold, broken into small chunks for crumbling)
• 1 teaspoon Salt (fine sea salt)
• 2 tablespoons Yellow Mustard (for doping the bun)
• 1/4 cup White Onion (thinly sliced)
• 8 slices Dill Pickle Slices (or pickle chips)
• 4 pieces Hamburger Buns (soft, split top and bottom)
• 4 sheets Wax Paper (optional serving wrap)
• 2 cups Coffee Ice Cream (premium, coffee‑flavored)
• 2 tablespoons Chocolate Syrup (for chocolate flavor)
• 2 tablespoons Malt Powder (malted milk powder)
• 1/2 cup Whole Milk (cold)

Instructions

1. Prep the Buns (Doping)

   Slice the hamburger buns open. Spread 1/2 tablespoon mustard on the bottom half of each bun, then layer thin onion slices and two pickle slices on top of the mustard.

   Time: PT2M

2. Crumble and Cook the Beef

   Heat the cast‑iron skillet over medium heat. Add the ground beef, breaking it up with the spatula as it hits the pan. Sprinkle the salt over the meat. Continue to stir and crumble until the beef is fully browned and no large chunks remain.

   Time: PT10M

   Temperature: Medium heat

3. Drain Excess Fat

   Using the skillet’s built‑in grease drain (or by carefully tilting and spooning), remove most of the rendered fat so the meat stays moist but not greasy.

   Time: PT1M

4. Assemble the Sandwich

   Place a generous spoonful of the hot loose meat onto the doped bottom bun, then cap with the top bun. Serve immediately on a plate or wrapped in wax paper for handheld eating.

   Time: PT2M

5. Make the Mocha Malt Milkshake

   In the Hamilton Beach milkshake mixer, combine coffee ice cream, chocolate syrup, malt powder, and cold milk. Blend on medium speed until smooth and creamy, about 1–2 minutes.

   Time: PT3M

6. Serve and Enjoy

   Plate the loose meat sandwich alongside the mocha malt milkshake. Optionally, provide extra mustard and pickles on the side.

   Time: PT2M

Nutrition Facts

Calories

900

Protein

30g

Carbohydrates

80g

Fat

45g

Fiber

2g