Lets talk about the German Hamburger patties. The German beef dish has many different names depending where you are in Germany. Common names are “Frikadelle” or “Bulette”. The German Hamburger looks almost like an Hamburger but is thicker and contains also some bread and egg. In the North of Germany they call them “Bulette”, in the South “Fleischpflanzerl” or “Fleischkuechle”, but in general they are called “Frikadelle”. In the Black Forest region, we call them “Fleischkuechle” (which means little meat cakes).
Frikadellen taste good warm or cold. They are a perfect snack as well; you would place them into a bun (Broetchen), and eat it with some mustard; it is very simple. You also can use bison meat instead of beef, or a mix of half beef, half pork. As a warm dish enjoy them with potato salad or French fries. Enjoy!
Ingredients German Hamburger or Frikadelle (for about 10 Frikadellen)
500 g ground beef
1 dry German bun (or some dry baguette bread if you don’t have German buns)
salt, pepper, some paprika powder, bread crumbs, clarified butter or oil for frying
Cooking Instructions German Hamburger or Frikadelle
- Put the ground meat into a bowl and knead the meat very well.
- Soak the bread or bun in cold water, when soaked squeeze out the water; mix it with the meat.
- Add the egg.
- Peel onion and chop it into very small pieces, add to the meat.
- Spice with salt, pepper and paprika powder to taste. The best is to mix the meat with the hands. I tried a spoon but it is betetr with the hands; knead the meat until everything is well mixed.
- Form flat hamburgers out of the meat (diameter about 6-8cm).
- Turn the meat in natural bread crumbs (no spices added).
- In a pan heat the clarified butter or oil; fry the hamburgers on medium heat for 3-4 minutes each side.
When they are done place them briefly on kitchen paper, that will absorb any additional grease.
Serve them warm with a potato salad, French Fries or fried potatoes and a mixed green salad.