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. As a warm dish enjoy them with potato salad or French fries. Enjoy!
Ingredients German Hamburger or Frikadelle
500 g mixed minced meat (beef and pork)
1 dry German bun (or some dry baguette bread if you don’t have German buns)
salt, pepper, some paprika powder, bread crumbs, cooking oil
Cooking Instructions German Hamburger or Frikadelle
- Put the minced 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 and mix it good.
- Peel onion and chop it into very small pieces, mix it with the meat.
- Add salt, pepper and paprika powder as desired.
- Form flat hamburgers out of the meat (diameter about 8cm).
- Turn the meat in bread crumbs.
- In a pan heat the oil; fry the hamburgers on medium heat for 3 minutes each side.
When they are done put them briefly on kitchen paper, that will absorb any additional oil.
Serve them warm with bread, potato salad, French Fries or fried potatoes and a green salad.