I used to mow grass for Beatrice Angell in Muscatine Iowa where maid rite originated and she is the wife of Fred Angell who invented the sandwich in 1926 here in Muscatine .. and all these recipes are wrong, if you notice a correct maid rite should carry 1919 rootbeer asyo this is because root beer became available in 1919 and this particular root beer was sold at Freds butcher shop and this IS the secret ingredient, 1919 root beer and onion powder and simmered to perfection slowly the meat was Iowa beef at 75 percent real greasy this is where the taste comes in people used to order their sandwich wet meaning greasy and she also pointed out that the original sandwich had tomato sauce spread on bottom bun but this was quickly done away with catsup was not in his store as this was not a topping and she also said the original sandwich used pickle relish not pickle a pickle was served on the side at his butcher shop where the sand which originated while people waited for their meat bundles.. 1919 root beer onion powder slow simmer and chop fine...

Bryan... my grandma, Margaret Naber, was a friend of Bea's and she told me once that root beer syrup was one of the ingredients. Who knows?

Correct! From Iowa. I have to say that if you didn't want all the grease, you'd ask for the sandwich DRY, they'd squeeze the grease out. They're not as good as they used to be. Thank you, Bryan for writing in to this post.

The only thing missing is the can of BEER that you use. The longer they cook the better. Cook at least like f enough for the beer taste to be gone. Enjoy

Oh forgot to mention ketchup is a HUGE no no. Onion, splash of salt and a spread of mustard is put on a steamed bun.

Well I was born in Greenville lived in Winchester, IN and every weekend would get a Greenville, Maid Rite. I have tried both the Iowa and Ohio Maid Rite they are very similar in taste and consistency.

While cruising on a weekend in Greenville I ran across the person who ground Maid Rites meat he said it was an 80/20 mix of chuck they did not put any seasoning in until they started cooking. I am sure this is correct I have watched them take the meat out right at the cooker (steamer) and immediately they start adding white & black pepper I think in the white pepper shaker is a little sugar like 1 tbsp. then they place the loose meat on a steamed bun, add salt then mustard, pickle and onion are all optional. I assure everyone here there is no Coke Cola, Worcestershire or anything else in the mix. The buns come from Sunbeam they are plain white buns.

My Grandma used to live in Greenville, Ohio. (many years ago) When we would go visit her we would often get Maid Rites. I loved them! I have tried so many times to make them, but have never gotten it right. My husband (who never had one) is tired of me trying. Which one of the recipes is really the best one?

Add dry mustard and some basil.

Fabulous!

I'm from Minneapolis. The only place I ever ate Maid Rites was about 1955. They served them at a A&W Root stand I believe it was on 26 St at Grand Ave So.

My dad is from Winchester, Indiana and grew up on Maid Rites. The guy from Winchester in the above reviews is right! So simple and so yummy! We have tried over the years to make them but they are never as good. When I visit Indiana I always take that 30 minute drive to Ohio for a Maid Rite!

I know the family that paid $10,000 for this recipe. They had a restaurant in Lima Ohio. Maid Rites include steamed ground beef, sugar, salt, and pepper, Chopped onions, sliced dill pickles and yellow mustard. All on a white hamburger bun. They gave me a bag of seasonings once and everyone I know were begging for maid rites.

I recall eating MaidRite sandwiches for lunch while I was in high school in a small Iowa town. The present MaidRite sandwich is not as tasty. In the mid to late 1950s the meat was very nearly BLACK in color. Us high school kids did not worry about blood pressure and gave the sandwich a liberal helping of Lawry's seasoned salt.

You are all missing a simple yet very important step. I grew up in Grinnell Iowa. Maid Rite day with my dad was special for sure. It was always Friday on our way to the sale barn. The simple recipe above is the one but you MUST remember to wrap the maid rite in wax paper as they did. After wrapping it let set a couple minutes before partaking. It is as critical because the (steamed)beef then resonates its flavor through the entire bun. Bun must be fresh! (No day olds)
If you miss the wrap you miss having the real deal!!
Ray

PS The family that bought the Maid rite in Grinnell, Iowa and dropped the franchise made a huge mistake.
It was an icon for us that grew up there and we all miss coming in for a maid rite when visiting your wonderful town. The sign should go back up and we will all return!!

One additional thing: Don't just sprinkle the meat on the bun. Slap it on and press. This makes a big difference in flavor.

Everyone is forgetting Newton, Iowa (home of the Maytag family). My family (Marshall) grew up with the Maid Rite there. All that you mentioned should be based on that store. Absolutely the best!

I live in Quincy Illinois where there is a Maid-Rite shop. I grew up eating these and in reading all these comments about different places to get them, found Maid-Rite corp website with listings of all locations, listed here for all of you!

http://www.maid-rite.com/locations.php

That link does not list the Greenville Ohio location. I have tried the Piqua location and it does not compare. I think Greenville split from the franchise and has their own recipe. No ketchup. They have cheese on them also. Great shakes to wash it down. And of course the great gum wall. Operated for years out of a little building but has been remodeling and expanding this summer.

This was a good recipe, but I added some ketchup and some brown sugar. What a great sandwich! Thank you.

Seems to be maid rites everywhere. LOL. And different variations. I know in Greenville they also use pepper. Another ingredient I don't see is and I cant remember which it was... Tabasco or soy sauce. Look on the shelf above the meat.

I am 74. I grew up on Maid-Rites as a special treat. It did originate in Muscatine, Iowa. And, they did use Root Beer. I don't remember any onions in the original ones. I put my ground beef in a pot, cover with water, lots of pepper and some salt and cook all day, breaking up the chunks. Cover the pot and let it simmer or on low after meat is cooked to let it "cook down" (water evaporate). Then I let it sit in refrigerator overnight to let the grease harden so that I can skim if off. The more "fatty" meat will have the better taste. We used to judge how good they were by how far up your arm the grease ran. Cooking some now. Best sandwith by far - add some dill pickle slices and mustard to a white bun and yummy!! The one in Macomb, IL was our closest. It is gone now tho. They used to be all over the Midwest.