Today you will learn how to make the German Hamburger, Frikadelle or Bulette. This German meat dish has different names depending on the location in Germany. Common names are “Frikadelle” or “Bulette”. The German Hamburger looks almost like an Hamburger but is thicker and contains aside meat, some bread and egg.
In the North of Germany they call them “Buletten”, in the Bavaria “Fleischpflanzerl” or in Swabia “Fleischkuechle”. The popular side dishes for Buletten are: Potato salad, fried potatoes, French fries, mashed potatoes.
Enjoy them warm or cold. They make a perfect snack as well. Just place them into a roll (Broetchen), and add some mustard. It’s a delicious snack! You also can use bison meat instead of beef, or a mix of half beef and half pork. Happy Cooking!
(for about 8-10 burgers)
500 g ground beef (or half beef, half pork)
1 dry German bun (or some dry baguette)
1 tbsp parsley
salt, pepper, some paprika powder to taste
bread crumbs, natural with no spices
clarified butter or oil for frying
Or add instead of other spices 3tbsp of the Edora Frikadellen spice
– Place the meat into a bigger bowl.
– Soak the bread or bun in cold water, when soaked squeeze out the water. You also could soak it in warm milk.
– Add soaked bread and egg to the meat.
– Peel onion, chop it into very small pieces, add to meat.
– Spice with salt, pepper and paprika powder to taste or add 3 tbsp Edora seasoning.
– Knead the meat with the hands, it’s the best, until all ingredients are very well mixed.
– Form round to oval hamburgers out of the meat (diameter about 6-8cm). The German burgers are not super flat and 50 percent smaller than the American burgers. They also shrink during the frying process a little bit.
– 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 5-10 minutes each side (depends how thick they are).
Serve them warm or cold potato salad, some like to serve it with French Fries or fried potatoes, and a mixed green salad.