In the Midwest’s heart, the loose meat sandwich distinguishes itself from saucier variants such as the sloppy joe. Most ...

Place the meat in the freezer for 30-45 minutes before grinding. It should be firm but not frozen solid. Chill the grinder parts (blade, plate, and bowl) in the fridge.

"Chill your lobster meat after cooking," Kingston shares in an interview with Tasting Table. "Never toss it straight from the pot into the bun." To expedite the process, fill a wide bowl with cool ...

1 cup ketchup ¼ cup yellow mustard 4 large rolls or hamburger buns, split 1. Brown meat in large skillet; drain. 2. Add ketchup and mustard. Cook, stirring, for 5 minutes. 3. Spoon beef mixture ...

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