Today you will learn how to make the German Hamburger, Frikadelle or Bulette. This German meat dish has different names depending on the location in Germany. Common names are “Frikadelle” or “Bulette”. The German Hamburger looks almost like an Hamburger but is thicker and contains aside meat, some bread and egg. In the North of Germany they call them “Bulette”, in the South “Fleischpflanzerl” or “Fleischkuechle” as they call them in the Swabian region. The classic side dish for the Bulette is potato salad.
Enjoy them warm or cold. They make a perfect snack as well. Just place them into a roll (Broetchen), and add some mustard. It’s a delicious snack! You also can use bison meat instead of beef, or a mix of half beef and half pork. Happy Cooking!
Ingredients German Hamburger Frikadelle
(for about 8-10 burgers)
500 g ground beef (or half beef, half pork)
1 dry German bun (or some dry baguette)
1 tbsp parsley
salt, pepper, some paprika powder to taste
bread crumbs, natural with no spices
clarified butter or oil for frying
Cooking Instructions German Hamburger Frikadelle
– Place the meat into a bowl.
– Soak the bread or bun in cold water, when soaked squeeze out the water.
– Add soaked bread and egg to meat.
– Peel onion, chop it into very small pieces, add to meat.
– Spice with salt, pepper and paprika powder to taste.
– Knead the meat with the hands, it’s the best, until all ingredients are mixed.
– Form round to oval hamburgers out of the meat (diameter about 6-8cm). The German burgers are not super flat and 50 percent smaller than the American burgers. They also shrink during the frying process a little bit.
– Turn the meat in natural bread crumbs (no spices added).
– In a pan heat the clarified butter or oil.
– Fry the hamburgers on medium heat for 5-10 minutes each side (depends how thick they are).
Serve them warm or cold potato salad, some like to serve it with French Fries or fried potatoes, and a mixed green salad.