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Loose Meat Sandwich Recipe {Tastee Sandwich}

Loose Meat Tastee Sandwich

You are probably wondering what the heck a Tastee sandwich is. Ask anyone who grew up in Lincoln, Nebraska.

Tastee Inn & Out is a restaurant located just off of 48th & Holdrege. The place hasn’t changed much since opening their doors in 1948. The drive thru window is on the passenger’s side of the car, orders are written down by hand and sent through a tube into the kitchen, and the trays of food come out on a conveyor belt from the kitchen. This one-of-a-kind restaurant created the legendary Tastee sandwich, loose hamburger served on a bun with mustard and a pickle. Aside from this sandwich, Tastee Inn & Out has wonderful onion chips and milkshakes for a “well-balanced” meal. I highly recommend trying Tastee Inn & Out the next time you are in Lincoln.

Not sure when you will be in Lincoln? Well you are in luck. I just happen to have the Tastee sandwich recipe and am nice enough to share it with you all.


*Note* Put 2.5 lbs of lean ground beef in a kettle or deep skillet. DO NOT BROWN THE MEAT BEFORE ADDING THE OTHER INGREDIENTS!

Combine in a 1-cup measuring cup:

  • 1/4 cup ketchup
  • 1.5 tsp prepared mustard
  • 1.5 tsp horseradish
  • 1.5 tsp Worcestershire sauce
  • 1 tsp salt
  • 1/8 tsp pepper


Stir ingredients into beef. Add 1/2 cup warm water to mixture. Add 1/2 cup finely chopped onion. Cook for 15 minutes, stirring constantly until beef is in fine pieces. Increase heat until boiling. Cook for 25 minutes, stirring often. Serve on hamburger buns will dill pickle chips and mustard.

This recipe is a guest post from Julie at The Social Chef. Stop by and visit her for more amazing recipes!

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  1. Larry Johns says

    If I am in a hurry and just have a small amount of hamburger I want to git rid of, I just put a small amount of water in the bottom of a small frypan and add hamburger (the less lean works good too….) and boil it until the hamburger is done, I use a potato masher to make the hamburger fine as it cooks. Then I just put a dash of worchestershire sauce, tsp of ground horseradish, squirt each of mustard and ketchup and salt and pepper. Boil it gently for a few minutes and remove with a slotted spoon and put on bun and add pickle. JUST like a tastee , experiment with the amounts of ingredients but it usually comes out fine.

    • Mel Nichols says

      But you left out the most important ingredient for a REAL tastee and that’s Accent…just saying….I’ll try the short cut one tonight, see how they turn out. Thanks!

  2. Chris Ryan says

    Does anyone know the recipe for Tastee Inn’s onion chip dip? It was like cottage cheese in consistency, but so good!

    • Dave D says

      Tastees Onion Chips Batter

      1-1/2 cups white flour
      1-1/2 cups water
      1-1/2 cups milk
      1 large egg
      1-3/4 tablespoon salt
      1-1/2 tablespoon sugar
      1 tablespoon melted shortening (Crisco)

      5 lbs quartered onions
      white flour

      cracker meal or #4 Golden Dip breading


      * put flour, egg, salt & sugar in large bowl of electric mixer. Gradually
      add milk & water, mixing until smooth.
      * add melted shortening and a few drops of yellow food coloring (this gives the
      batter a “richer” look)
      * shake onions in flour, then set aside to dry.
      * when you are ready to fry, dip onions in batter, then cracker meal and fry
      until golden brown.

      Served with Tastee Chip Dip (below)

      Tastee Chip Dip

      16 oz. large curd cottage cheese
      16 oz. sour cream
      1/2 teaspoon black pepper
      dash of cayenne pepper
      1/2 teaspoon salt
      1/2 teaspoon garlic salt
      1/4 teaspoon celery salt
      1 package Lipton onion soup mix
      1/4 cup milk

      Mix all ingredients together. I presume this is in a blender or mixer,
      because the final product has a smooth consistency…not resembling the
      cottage cheese it contains.

  3. says

    It is so sad that Tastee Inn & Out closed at the end of 2013. The line was backed up onto 48th street when we were home at Christmas time. I’ve heard that Randy’s Bar and Grill accross the street on Holdredge is selling some of their items now.

  4. Diana Basel says

    Thanks so much for sharing! I was so bummed when they closed Tastee Inn. I alway thought that maybe that restaurant rescue guy could help them out. But the owners have to ask for the help, not the customers. Tastee Inn would have been so…deserving of a rescue! Now I am holding my breath for Lee’s Chicken. Especially now that their chicken was kidnapped and destroyed. Watching my childhood fade away is so depressing. At least maybe now I can make it at home. Won’t be the same, but the memories are still sweet.

  5. Steve says

    I didn’t have horseradish, so I subbed spicy brown mustard and it turned out good.

    You should use 85/15 hamburger or leaner since you won’t be draining the fat.

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