The tavern sandwich, also known as a hamburger melt, is made with ground beef and onions on a roll with pickles, mustard, and ketchup. It originated in Iowa in the 1920s and is distinguished by the way the meat is ground. The roll is steamed and smeared with mustard and ketchup before the meat is added. Home cooks often modify the recipe with additional toppings.
A tavern sandwich, also known as a hamburger melt or bulk meat sandwich, is a combination of ground beef and onions served on a roll with pickles, mustard, and ketchup. It was originally developed for sale at a restaurant in Iowa in the 1920s. A distinguishing feature of the tavern sandwich is the way the meat is ground up, so it’s all into small, uniform grains that stick together when placed inside a roll. Many home recipes attempt to emulate the dinner version of the sandwich, with nostalgic cooks actively rejecting the use of lean or otherwise inauthentic ingredients. Other recipes try to elevate the tavern sandwich through the use of expensive ingredients or more elaborate cooking methods.
The basis for a tavern sandwich is ground beef. The original sandwich had the beef minced and cooked in a way that could be loaded onto rolls with a scoop of ice cream. The actual method of mincing the meat is not known, but the original cooking method began by searing the mince in lard with diced onions. Once the meat and onions were cooked, water was added to the pan until it just covered the meat, after which it was allowed to simmer until the water was gone. The now very moist meat was then flavored with salt, pepper and vinegar to give it a distinct flavor unlike a regular burger.
The pitch used is a Kaiser pitch that has been split down the middle. The authentic preparation has the roll steamed until hot and very pliable. Updated versions of the tavern sandwich have the roll cooked or even fried in butter to create a crispy surface for the meat to sit on. Each side of the inside of the roll is smeared with yellow mustard and then ketchup. Slices of pickled dill are placed on the roll, and occasionally a wedge of Swiss cheese.
The meat is then scooped into a scoop of ice cream and placed inside the steamed roll. The top of the roll is then pressed down, wrapping the meat largely in the center so it can be eaten without too much fuss. Home cooks and other restaurants often modify the original tavern sandwich recipe by adding other toppings, such as mayonnaise or horseradish. Non-traditional recipes also sometimes use Dijon or stone-ground mustard instead of yellow mustard, or replace flavored salad dressing with natural vinegar.
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