If you live near a Maid-Rite diner, you probably already know how tasty their sliders are. And, if not, you can make your own copycat version to find out what everyone’s raving about. These sliders are a type of loose meat sandwich and are beloved all over the Midwest.
They’re less firm than a burger patty but not as loose as Sloppy Joes. They’re like a hybrid of the two.
These sliders are simple to prepare. There’s nothing hard about the recipe. Once you’ve cooked the onions and beef, you mix in all the seasonings and let the mixture cook for a bit. After that, you arrange the bun bottoms in a baking dish, top with the beef and then some pickles and cheese, and finally the bun tops. After brushing some sweet butter mixture on top, they just need to bake.
Enjoy them plain or add cheese. Either way, you’re going to love Maid-Rite copycat sliders and want to make them regularly.
Why You’ll Love the Recipe:
Living far away from the Midwest and therefore far away from Maid-Rite doesn’t mean you can’t enjoy the flavor sensation which are Maid-Rite sliders. This recipe is as close to the original as possibly and is one of the best things you can do with beef and bread rolls.
How to Serve Them:
These sliders are good served hot from the oven, paired with sides like French fries or potato salad, green beans, broccoli and raisin salad, or anything else you want.
Ingredients:
For the sliders:
- Brown sugar
- Onion minced
- Worcestershire sauce
- Ground beef
- Slider buns
- Beef bouillon cube
- American cheese
- Water
- Dill pickle slices
- Apple cider vinegar
For the Butter Sauce:
- Butter melted
- Brown sugar
- Dijon mustard
- Worcestershire sauce
How to make Maid Rite Sliders:
Heat the oven to 350 degrees.
Add the ground beef and onion to a skillet over medium high heat on the stove.
Saute until the meat is browned and onions are tender. Drain the excess far.
Stir the water, brown sugar, apple cider vinegar, worcestershire sauce and beef bouillon cube into the skillet with the beef and onions. Bring to a boil, and then reduce heat and simmer until the liquid is almost gone.
Place only the bottom of the slider buns into a well greased baking dish, and top with the meat mixture, pickles and then cheddar cheese.
Add the tops of the buns.
Stir together the butter sauce ingredients, and brush it onto the tops of the slider buns.
Cover with tin foil and bake for 25 minutes before serving.
You’re going to love this copycat recipe for Maid-Rite sliders. They’re meaty, piquant and so tasty. Close your eyes and you could very well be enjoying these savory sliders in a Maid-Rite diner rather than in your own kitchen.
Maid Rite Sliders
Ingredients
For the sliders:
- 2 Tbsp. Brown sugar
- ½ Onion minced
- 2 Tbsp. Worcestershire sauce
- 1 lb. Ground beef
- 12 Slider buns
- 1 Beef bouillon cube
- 6 Slices American cheese
- ½ C. Water
- ⅓ C. Dill pickle slices
- 1 Tbsp. Apple cider vinegar
For the Butter Sauce:
- ½ C. Butter melted
- 2 Tbsp. Brown sugar
- 1 Tbsp. Dijon mustard
- 1 Tbsp. Worcestershire sauce
Instructions
- Heat the oven to 350 degrees.
- Add the ground beef and onion to a skillet over medium high heat on the stove.
- Saute until the meat is browned and onions are tender. Drain the excess far.
- Stir the water, brown sugar, apple cider vinegar, worcestershire sauce and beef bouillon cube into the skillet with the beef and onions. Bring to a boil, and then reduce heat and simmer until the liquid is almost gone.
- Place only the bottom of the slider buns into a well greased baking dish, and top with the meat mixture, pickles and then cheddar cheese.
- Add the tops of the buns.
- Stir together the butter sauce ingredients, and brush it onto the tops of the slider buns.
- Cover with tin foil and bake for 25 minutes before serving.
Can You Make Them Ahead?
They’re best served fresh from the oven, although you can prepare the beef mixture ahead if you want.
Storage Instructions:
Leftovers will keep for up to 3 days in a covered container in the fridge. Warm them back up in the microwave or oven.
Variations and Substitutions:
You can make these full-size rather than slider-size by using larger buns. For a simpler butter sauce topping, omit the mustard and Worcestershire sauce.
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