German Hamburger Meat Patties
Learn how to make German Hamburger patties. They are very popular in Germany and you will find them in rolls, with potato salad and mashed potatoes. Depending on the region they are called different names. In the south they are called Fleischküchle or Fleischpflanzerl, in the northern region they go with the names Frikadellen or Klopse. But no matter how you call them, they are very flavorful and can be eaten warm and cold.
Frikadellen are one of Germany´s most popular snack at the so called “Imbissbuden” which are old school fast food shacks. Every butcher serves them hot in a roll for a quick lunch but it will also be served regularly at German family meals and in German restaurants.
Traditionally German meatballs are made with ground beef or mixed ground beef and pork. You can also find variations with veal, fish, game or poultry.
How are German Meat Balls called in German?
Depending on the region “Frikadellen” are called “Fleischküchle” or “Buletten”.
How to pronounce “Frikadellen”, “Buletten” and “Fleischküchle”?
Listen to this audio file to hear how to say “Frikadellen”, “Buletten” and “Fleischküchle” in German.
It is unclear who invented the meatball aka meat patty. But it is known, that the Romans used a similar recipe for their “Lucan Sausages”.
German meatballs have many names, that are very different depending on the region. In Bayern “Fleischpflanzerl”, in Swabia and Franconia it is referred to as “Fleischküchle” or “Fleischküchla”. The people of Berlin call the flat pressed meatball “Bulette”, while other parts of Germany call it “Klops” or “Frikadelle”.
Along with having many different names, the meatball also has many different recipes. While the meatball used to be made mostly out of leftover meat, today freshly ground meat is the main ingredient.
How to make German Meat Balls Video Tutorial
Authentic German Meat Patties Recipe
German Hamburger
Ingredients
- 1 1/2 pounds lean ground beef
- ½ large onion
- 1 slice toast
- 1/4 cup warm milk
- 1/4 cup bread crumbs
- 1 egg
- 1 tbsp. salt
- 1/2 tsp. pepper
- 1 tbsp. mustard
- 1 tsp. garlic paste
- 1/2 tsp. paprika powder
- 1/2 tsp. marjoram
- 1 tbsp. Butterschmalz plus 1 tbsp. vegetable oil
- or 2 tbsp. vegetable oil
Instructions
- Break the toast slices into a small bowl and cover with warm milk.
- Peel and cube the onion.
- To large bowl add the ground meat, the eggs, pepper, salt, ground marjoram, paprika powder, mustard, garlic paste, and onions.
- Squeeze excess milk from the toast and add the toast to the other ingredients. Discard the milk.
- Mix everything briefly, add the bread crumbs and mix until everything is well combined.
- Shape the meat mixture into balls and flatten them lightly.
- Heat Butterschmalz and oil on medium-high heat.
- Fry the patties for about 10-15 minutes per side, until golden brown.
Nutrition Information:
Yield: 8 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
Serving Tips
German meatballs are served in many different ways.
As a fast food German meatballs are often eaten in a crispy roll, similarly to a hamburger. But the Germans also love to eat their meatballs in cold slices and on a slice of fresh bread.
They are also served as a main meal at lunch or dinner time. Usually with mashed potatoes, potato salad, french fries, fried potatoes and a veggie or salad side.
Variation Tip
Try this recipe with ground chicken or turkey. This is a leaner version of the German meatball and tastes amazing.
