Juicy, savory, and seasoned with onion, mustard, and fresh herbs, German Hamburgers — called Frikadellen — are a beloved comfort food across Germany. They’re pan-fried until golden brown, delicious warm or cold, and perfect with mustard, potatoes, or tucked into a crusty roll.
Origin German Hamburgers (Frikadellen)
Frikadellen have been part of German home cooking for centuries. They’re similar to meat patties or flattened meatballs and often enjoyed in lunchboxes, at picnics, or as a hearty meal alongside potato salad.
What I Love About This Recipe
They’re simple to prepare, super flavorful, and hold together beautifully thanks to soaked bread and egg. You can even make them ahead and reheat or serve at room temperature.
Also Read : Chef John’s Mulligatawny Soup
German Hamburgers (Frikadellen)
4
servings30
minutes40
minutes250
kcalIngredients
1 lb (450 g) ground beef or a mix of beef and pork
1 small onion, finely diced
1 clove garlic, minced
1 egg
1 slice white bread or roll, crust removed
1/4 cup milk
1 tbsp chopped fresh parsley
1 tsp yellow mustard
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp sweet paprika (optional)
1 –2 tbsp oil or butter, for frying
Directions
- Place the bread in a small bowl and pour milk over it. Let soak a few minutes, then squeeze out excess milk and tear bread into small pieces.
- In a large bowl, combine ground meat, soaked bread, onion, garlic, egg, parsley, mustard, salt, pepper, and paprika.
- Mix with your hands or a spoon until evenly blended, but don’t overwork.
- With wet hands, shape mixture into 4–6 thick patties.
- Heat oil or butter in a large skillet over medium heat.
- Add patties and cook 5–6 minutes per side, or until browned and cooked through (internal temperature should reach at least 160°F/70°C).
- Transfer to a plate and rest 5 minutes before serving.
Notes
- Delicious with a dollop of mustard or served in a roll with pickles and lettuce.
- you can use ground turkey or chicken for a lighter version.
- Leftovers make great sandwiches the next day.
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