Authentic German Frikadellen (Hamburgers): A Step-by-Step Recipe

Frikadellen, also known as Buletten, Fleischküchle, or German Hamburgers, are a staple in German cuisine. These pan-fried patties are a delightful blend of ground meat, bread soaked in milk, onions, herbs, and spices. They are incredibly versatile, perfect as a main course, a snack, or even nestled in a bun like a hamburger. This recipe will guide you through creating authentic Frikadellen, ensuring a juicy and flavorful result every time.

## What are Frikadellen?

Frikadellen are essentially German-style hamburgers, but with a distinct character that sets them apart. Unlike American hamburgers, they’re typically pan-fried rather than grilled, and they incorporate bread soaked in milk (or water), which contributes to their tender texture. The seasoning is also different, often featuring marjoram, parsley, and nutmeg, adding a unique aromatic profile. They are typically flatter and wider than a classic American hamburger patty.

## Why This Recipe Works

This recipe emphasizes using high-quality ingredients and following specific techniques to achieve the perfect Frikadellen. Key aspects include:

* **Proper Meat Ratio:** A balanced mix of ground beef and pork (or veal) ensures a flavorful and moist patty. Lean ground beef alone can result in dry Frikadellen.
* **Bread Soaking:** Soaking the bread in milk or water is crucial for binding the ingredients and adding moisture. The breadcrumbs also act as a tenderizer.
* **Onion Preparation:** Sautéing the onions before adding them to the mixture softens them and mellows their flavor, preventing a harsh onion taste in the final product.
* **Spice Blend:** The specific combination of spices – marjoram, parsley, nutmeg, salt, and pepper – creates the signature Frikadellen flavor.
* **Proper Mixing:** Gently mixing the ingredients is essential to avoid overworking the meat, which can lead to tough Frikadellen.
* **Pan-Frying Technique:** Pan-frying in butter or oil over medium heat allows the patties to develop a beautiful golden-brown crust while remaining juicy inside.

## Ingredients You’ll Need

* 500g (1.1 lbs) ground beef (preferably a blend of 80% lean and 20% fat)
* 500g (1.1 lbs) ground pork (or ground veal for a more traditional flavor)
* 2 slices of stale bread (such as white bread or rolls), crusts removed
* 120ml (1/2 cup) milk (or water)
* 1 large onion, finely chopped
* 2 tablespoons butter or oil
* 1 large egg
* 2 tablespoons chopped fresh parsley
* 1 teaspoon dried marjoram
* 1/2 teaspoon ground nutmeg
* Salt and freshly ground black pepper to taste
* 2-3 tablespoons oil or butter for frying

## Equipment

* Large mixing bowl
* Small bowl for soaking bread
* Frying pan or skillet
* Spatula

## Step-by-Step Instructions

### Step 1: Prepare the Bread

1. Remove the crusts from the stale bread slices.
2. Cut the bread into smaller pieces and place them in a small bowl.
3. Pour the milk (or water) over the bread and let it soak for about 10-15 minutes, or until the bread is completely saturated.
4. Once soaked, squeeze out any excess liquid from the bread. You can do this by hand or by using a clean kitchen towel. Discard the excess liquid.

### Step 2: Sauté the Onions

1. Finely chop the onion.
2. Heat the butter or oil in a frying pan or skillet over medium heat.
3. Add the chopped onion to the pan and sauté until softened and translucent, about 5-7 minutes. Be careful not to brown them too much. The goal is to soften them and mellow out the sharp onion flavor. Remove from heat and let cool slightly.

### Step 3: Combine the Ingredients

1. In a large mixing bowl, combine the ground beef and ground pork (or veal).
2. Add the squeezed-out bread to the meat mixture.
3. Add the sautéed onions (slightly cooled), egg, chopped parsley, dried marjoram, and ground nutmeg.
4. Season generously with salt and freshly ground black pepper. Start with about 1 teaspoon of salt and 1/2 teaspoon of pepper, then adjust to taste.

### Step 4: Mix Gently

1. Using your hands or a wooden spoon, gently mix all the ingredients together until they are well combined. Be careful not to overmix, as this can make the Frikadellen tough. The mixture should be homogenous but not compacted.

### Step 5: Form the Frikadellen

1. Take a portion of the meat mixture (about 1/4 cup) and shape it into a flattened oval or round patty. Frikadellen are typically thinner and wider than American hamburger patties. Aim for a thickness of about 1-1.5 cm (1/2 inch).
2. Repeat with the remaining meat mixture, forming approximately 8-10 Frikadellen, depending on the size you prefer.

### Step 6: Pan-Fry the Frikadellen

1. Heat the oil or butter in a large frying pan or skillet over medium heat. Make sure the pan is hot before adding the Frikadellen.
2. Carefully place the Frikadellen in the hot pan, ensuring not to overcrowd the pan. You may need to cook them in batches.
3. Cook the Frikadellen for about 5-7 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 71°C (160°F).
4. If the Frikadellen are browning too quickly, reduce the heat slightly to prevent them from burning.
5. Once cooked, remove the Frikadellen from the pan and place them on a plate lined with paper towels to absorb any excess oil.

### Step 7: Serve and Enjoy

1. Serve the Frikadellen hot, either as a main course or as a snack. They are delicious with a variety of sides, such as potatoes (mashed, roasted, or fried), vegetables, salads, or bread.
2. Frikadellen can also be served in a bun like a hamburger, with your favorite toppings such as mustard, pickles, onions, and tomatoes.

## Tips for Perfect Frikadellen

* **Use Fresh Ingredients:** Fresh herbs and spices will enhance the flavor of your Frikadellen.
* **Don’t Overmix:** Overmixing the meat mixture can result in tough Frikadellen. Mix just until the ingredients are combined.
* **Chill the Mixture:** If you have time, chilling the meat mixture for 30 minutes before forming the patties can help them hold their shape better during cooking.
* **Adjust Seasoning:** Taste the meat mixture before cooking and adjust the seasoning as needed. Remember that the flavor will intensify during cooking.
* **Control the Heat:** Maintaining a consistent medium heat is crucial for even cooking and preventing the Frikadellen from burning.
* **Don’t Overcrowd the Pan:** Overcrowding the pan can lower the temperature and result in steamed rather than pan-fried Frikadellen. Cook in batches if necessary.
* **Use a Meat Thermometer:** To ensure the Frikadellen are cooked through, use a meat thermometer to check the internal temperature. They should reach 71°C (160°F).

## Variations and Additions

* **Different Meats:** While ground beef and pork are traditional, you can experiment with other meats such as ground lamb, turkey, or chicken.
* **Vegetables:** Add finely grated vegetables such as carrots, zucchini, or bell peppers to the meat mixture for added flavor and moisture.
* **Herbs and Spices:** Feel free to experiment with different herbs and spices to customize the flavor of your Frikadellen. Some popular additions include garlic powder, onion powder, paprika, and cumin.
* **Mustard:** A tablespoon of mustard adds a tangy flavor to Frikadellen.
* **Breadcrumbs:** Use breadcrumbs instead of soaked bread for a different texture. If using breadcrumbs, you may need to add a little more liquid to the mixture to keep it moist.
* **Bacon:** Add finely chopped cooked bacon to the mixture for a smoky flavor.
* **Cheese:** Add small cubes of cheese like cheddar or gouda to the center of the patty before cooking for a molten cheesy center.

## Serving Suggestions

Frikadellen are incredibly versatile and can be served in a variety of ways:

* **Main Course:** Serve Frikadellen as a main course with sides such as mashed potatoes, roasted vegetables, potato salad, or green salad.
* **Snack:** Enjoy Frikadellen as a quick and satisfying snack, either hot or cold.
* **Sandwiches:** Use Frikadellen as a filling for sandwiches or burgers, with your favorite toppings and condiments.
* **Buffets:** Frikadellen are a great addition to buffets and potlucks, as they are easy to transport and serve.
* **With Sauces:** Serve Frikadellen with various sauces, such as brown gravy, mushroom sauce, tomato sauce, or creamy mustard sauce.

## Make-Ahead and Storage Instructions

* **Make-Ahead:** You can prepare the meat mixture ahead of time and store it in the refrigerator for up to 24 hours. Form the Frikadellen just before cooking.
* **Storage:** Cooked Frikadellen can be stored in the refrigerator for up to 3-4 days. Reheat them in a frying pan, oven, or microwave before serving.
* **Freezing:** Frikadellen can be frozen for up to 2-3 months. To freeze, place the cooked Frikadellen on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or container. Thaw in the refrigerator before reheating.

## Nutritional Information (Approximate)

(Per Frikadelle, based on this recipe; may vary depending on specific ingredients and portion size)

* Calories: 250-300
* Protein: 20-25g
* Fat: 15-20g
* Carbohydrates: 5-10g

## Conclusion

Making authentic German Frikadellen is a rewarding culinary experience. With simple ingredients and easy-to-follow instructions, you can create these delicious and versatile patties in your own kitchen. Whether you serve them as a main course, a snack, or in a sandwich, Frikadellen are sure to be a hit with your family and friends. Enjoy!