Authentic German Frikadellen Recipe (German Hamburgers)

Authentic German Frikadellen (German Meat Patties)

Frikadellen (also known as Buletten in Berlin or Fleischpflanzerl in Bavaria) are pan-fried meat patties that are juicy on the inside and crispy on the outside. Unlike a standard beef burger, these use a mix of meats and a "panade" (soaked bread) to achieve a tender, almost melt-in-the-mouth texture.

Prep time: 20 minutes

Rest time: 15–30 minutes (optional but recommended)

Cook time: 15 minutes

Servings: 4–6 (Makes about 8–10 patties)

Ingredients

The Meat & Base

500g (1.1 lbs) Mixed Ground Meat: Traditionally "Halb und Halb" (half ground beef, half ground pork). The pork adds essential fat and moisture.

1 Stale White Roll (Brötchen): Or 2–3 slices of stale white bread.

½ cup Warm Water or Milk: For soaking the bread.

1 Large Egg: To bind the mixture.

1 Medium Yellow Onion: Very finely diced.

1–2 Garlic Cloves: Minced (optional, but common in many regions).

The Seasoning

2 tbsp Fresh Parsley: Finely chopped.

1–2 tsp German Mustard: (e.g., Löwensenf) or Dijon.

1 tsp Salt (adjust to taste).

½ tsp Black Pepper.

1 tsp Sweet Paprika Powder.

½ tsp Dried Marjoram: The "secret" herb that gives Frikadellen their authentic German flavor.

Optional: A pinch of ground nutmeg or mace.

For Frying

2 tbsp Clarified Butter (Butterschmalz): Or a neutral oil like sunflower or canola oil.

Instructions

1. Soak the Bread

Place the stale roll or bread slices in a small bowl and pour the warm water or milk over them. Let it soak for about 10 minutes until completely soft.

Crucial Step: Once soft, use your hands to squeeze out as much liquid as possible. The bread should be a damp paste, not dripping wet.

2. Sauté the Onions (Optional)

While the bread soaks, you can sauté the finely diced onions in a little butter until translucent. This results in a sweeter, milder flavor. Alternatively, use raw onions for a sharper "bite." Let them cool slightly before adding to the meat.

3. Mix the "Teig" (Meat Dough)

In a large mixing bowl, combine the ground beef/pork, the squeezed-out bread, egg, onions, garlic, parsley, mustard, and all spices.

4. Knead Thoroughly

Use your hands to knead the mixture. In Germany, the goal is a very smooth, cohesive mass. Knead for 2–3 minutes until the mixture feels slightly "tacky" and holds together perfectly.

5. Shape the Patties

Moisten your hands with cold water to prevent sticking. Form the mixture into balls (roughly the size of a large lemon) and then flatten them into thick discs (about 2cm or ¾ inch thick).

Tip: Press a small indentation into the center of each patty with your thumb to prevent them from "doming" during frying.

6. Rest (Optional)

If time permits, let the shaped patties rest in the fridge for 15–30 minutes. This helps the flavors meld and keeps them from falling apart in the pan.

7. Pan-Fry

Heat the clarified butter or oil in a large skillet over medium heat. Place the patties in the pan (don't overcrowd). Fry for about 5–7 minutes per side.

Note on Heat: Do not use high heat. You want a deep brown crust, but the middle needs time to cook through due to the pork and egg content.

Serving Suggestions

Hot: Serve with German Potato Salad (Kartoffelsalat), mashed potatoes, or "Abendbrot" style with a side of mustard and a cold lager.

On the go: Serve inside a crusty roll (Brötchen) with a dollop of mustard, known as a Frikadellenbrötchen.

Cold: Frikadellen are famously delicious cold the next day, often packed for picnics or school lunches.

Chef's Tip

To check if your seasoning is correct before frying the whole batch, fry a tiny "test" piece of the meat mixture, taste it, and adjust the salt or spices if necessary.