Spoonburgers: a flash back to the 60s kids will eat up

By “Mommy’s a Good Cooker”



I love me a burger! As a native of Iowa, I’ve had just about every kind of burger you can imagine. I would like to say I’ve enjoyed all those burgers, but if you knew the composition of some of them...

Iowa is well-known for a type of loose meat sandwich, introduced in 1926, and known as a Maid-Rite. No burger patty here, this is crumbled burger, browned well, drained and treated with a magic potion that makes a plain loose meat sandwich a crave-able masterpiece.

I don’t know what that magic is, and I don’t want to know because then it wouldn’t be “magic” now would it? You can still get a real Maid-Rite at 20 restaurants in Iowa, plus three here in Missouri: Hannibal, Lexington and Rolla. See maid-rite.com for the details.

If you’re not up for the road-trip, I do have a really good, kid-friendly solution for you. Spoonburgers, a recipe featured in ketchup ads in the 1960s, were a staple in my childhood home. Of course, I took the recipe with me for my own kids.

Spoonburgers are actually more like a sloppy joe, yet not so sweet. They use just four ingredients, so they make a quick, hassle-free lunch or supper.

Spoonburgers

You need:

1 lb. ground beef

1-10.75 oz condensed chicken

gumbo soup

1/4 ketchup

2 Tbsp. prepared mustard

Cook the beef until well browned, breaking up into crumbles. Drain well. Stir in the soup (do not dilute), ketchup and mustard. Simmer until thickened, 10 to 15 minutes. Serve on toasted buns.

If you’re feeling adventurous, add chopped onion, chopped tomato, jalapenos or cheese. The mixture also is great as a topping for baked potatoes.


A classic Spoonburger. Branson Globe photo

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