Maid Rite Copycat Sliders

Instructions

Step 1: Prepare the Maid Rite Meat Mixture

1. Begin by heating a large skillet over medium heat. Add the ground beef and finely diced onion to the skillet.
2. Cook the beef and onion mixture until the beef is browned, breaking it apart with a spatula as it cooks to achieve the classic “loose meat” texture. This process should take about 5-7 minutes. Drain any excess grease if necessary.
3. Reduce the heat to low. Add the beef broth, Worcestershire sauce, yellow mustard, brown sugar, salt, black pepper, garlic powder, and onion powder. Stir well to combine all the ingredients.
4. Let the meat mixture simmer on low heat for about 10-15 minutes. This simmering allows the flavors to meld, and the beef broth will be absorbed, creating a rich and savory filling.
5. Optional: For an extra layer of flavor, stir in apple cider vinegar and simmer for an additional minute. This adds a slight tanginess that balances the savory flavors.

Step 2: Assemble the Sliders

1. Preheat your oven to 350°F (175°C) to warm the buns, if desired.
2. Slice the slider buns in half and place them on a baking sheet. Optionally, brush the inside of the buns with a bit of melted butter for added flavor.
3. If you prefer warm buns, place them in the oven for about 5 minutes to lightly toast.
4. Remove the buns from the oven. Spread a thin layer of yellow mustard on the bottom half of each bun. This mustard layer is key to achieving the authentic Maid Rite taste.
5. Spoon a generous portion of the Maid Rite meat mixture onto each bottom bun, distributing it evenly across the sliders.

Step 3: Add Toppings and Serve

1. Top each slider with a few dill pickle chips. The pickles add a crunchy, tangy contrast that complements the savory meat.
2. For a classic presentation, you can serve the sliders as-is. If you like cheese, sprinkle a bit of shredded cheddar cheese over the meat mixture before adding the top bun.
3. Place the top half of each bun on the sliders. If you prefer, add a dab of ketchup on the top buns before closing the sliders.

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