Click on “Show More” for the written recipe.
Classic German Frikadellen Recipe
The original “hamburger” more than likely originated in Germany and was probably similar, if not identical, to Chef Uwe’s version. Recipe variations for this dish are common all over Germany and even the name of this dish can vary. Other German names for this dish include: Bulette, Boulette, Brisolette, Fleischklops, Fleischklöße, Fleischpflanzerl, Fleischküchle, Fleischküchla, Hacksteak, Hackhuller, Gehackteshuller, Huller, Fleischtätschli, and more.
Ingredients:
• 1 lb ground Beef (80% lean) or ground Veal
• 1 lb ground Pork
• 1 ½ teaspoons Salt
• ½ teaspoon Black Pepper
• 2 teaspoons dried Marjoram (Optional)
• ½ cup diced Onions (raw onions are okay, but Chef Uwe prefers them sautéed in butter or oil until translucent)
• 2 whole raw Eggs
• 1 large, stale crusty Roll (Brötchen) or 1/3 Baguette, softened in milk
• ½ cup finely-chopped fresh Parsley (or 3 teaspoons dried parsley)
• 2 tablespoons German Mustard (optional)
• Enough Olive Oil or other Cooking Oil to coat the skillet
Directions:
• Add the meat to a large bowl
• Squeeze the milk out of the roll or bread and add to the meat
• Add all the other ingredients (except the oil) to the meat mixture
• Using your hands incorporate all the ingredients together until evenly distributed
• Clean and dry your hands
• Dip fingers into a bowl of water and form the meat mixture into 6 to 8 even patties
• Cover the bottom of a large skillet in oil
• Heat the oil over medium heat and then add each patty, taking care not to crowd the patties
• Brown the patties on both sides and remove from the pan as soon as the meat is fully-cooked (internal temperature of the patty should reach 160 degrees Fahrenheit)
• Serve immediately while hot or refrigerate and serve the Frikadellen cold