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

Ingredient Substitutions

• Instead of Ground Beef (80% lean): ground turkey, ground chicken
• Instead of Salt: kosher salt
• Instead of Yellow Mustard: spicy brown mustard
• Instead of White Onion: yellow onion
• Instead of Dill Pickle Slices: relish
• Instead of Hamburger Buns: kettle‑rolls, brioche buns
• Instead of Wax Paper: parchment paper
• Instead of Coffee Ice Cream: vanilla ice cream + 1 tbsp instant coffee
• Instead of Chocolate Syrup: cocoa powder dissolved in milk
• Instead of Malt Powder: non‑dairy malt alternative
• Instead of Whole Milk: 2% milk, almond milk

Equipment Needed

• Cast Iron Skillet
• Spatula or Wooden Spoon
• Knife
• Cutting Board
• Measuring Cups and Spoons
• Mixing Bowl
• Hamilton Beach 1944 Milkshake Mixer
• Serving Plate
• Spoon (for serving meat)

Critical Steps — Do Not Skip

• Drain excess fat from the cooked beef to avoid a greasy sandwich
• Doping the bun with mustard, onion, and pickle before adding meat
• Do not add ketchup – traditional loose‑meat sandwiches are served without it

Chef Tips from the Video

• For extra flavor, add a pinch of black pepper or a dash of Worcestershire sauce to the beef while cooking, but keep it minimal to stay true to the traditional recipe.
• Toast the bun lightly in the skillet for 30 seconds if you like a bit of crunch.

Troubleshooting

Storage

Refrigerator: Cooked beef can be stored in an airtight container for up to 2 days; reheat in a skillet before serving.

Freezer: Uncooked ground beef freezes up to 3 months; milkshake ingredients (ice cream) should remain frozen until use.

Room temperature: Assembled sandwich is best eaten immediately; it will become soggy if left out more than 30 minutes.

Make-Ahead Tips

• Cook the loose meat a day ahead and store in the fridge; reheat quickly in the skillet
• Pre‑slice onions and pickles and keep them in a sealed container
• Measure out milkshake ingredients and keep them ready for a fast blend