The Best Burger Patties
These are perfectly seasoned, juicy homemade German hamburger-like patties! Known as Frikadellen or Fleischpflanzerl, all depending on the region, they are the tastiest, most delicious beef patties I have ever had! They have won my heart ever since I tasted them for the first time many years ago. My Lebanese taste buds immediately recognized the marjoram in the mixture, which reminded me so much of Kibbeh, and of course awakened my nostalgia for my mom’s food.
Inexperienced as I was in the kitchen, they soon became an alternative for kibbeh for my soul, although I called them German Kafta whenever I gave the recipe to my Lebanese family. To sum it up, Frikadellen combine 3 favourites in one; hamburger and Kafta in texture, and kibbeh in flavour. Indeed a winner recipe on my menu!
For best results you need:
- Ground beef: Ratio 80 lean/ 20 fat. For even better result, use half pork, half beef like in original German recipe.
- Old white bread (rolls or baguette), soaked in water. Best binder for juicy burgers
- Egg: Binds all ingredients together
- Seasoning: Salt, sweet paprika, pepper, mustard, and marjoram for the “Kibbeh” flavour!
More reasons to try them
You will love the rich, meaty taste with the punch of Marjoram, or any zesty herbs of your choice. While you will definitely savour these terrific homemade hamburgers with mashed potatoes, and carrot salad, the Germany way, you can still enjoy them in a bun with your favourite toppings!
And here’s the recipe for mouth-watering burgers, which you will be making very often after your first trial!
Frikadellen – German Burgers
Ingredients
- 500 g minced beef
- 1 small onion peeled and finely chopped
- 3-4 small garlic cloves peeled and crushed
- 65 g old white roll or baguette thinly sliced
- 1 whole egg
- 1 teaspoon sweet paprika
- 1 ¼ teaspoon salt
- ½ teaspoon black pepper
- 3 teaspoons dried marjoram
- 1 teaspoon Dijon mustard
- Breadcrumbs to coat the patties
- 125 ml sunflower oil
Instructions
- Spread a generous layer of breadcrumbs on a large plate. Set aside for later use.
- In a shallow bowl place the sliced bread and add water to cover. Let soak for at least one hour. In the palms of your hands press extra water out, and add to the meat.
- In a large mixing bowl add the ground beef, bread, onions, garlic, egg, mustard, sweet paprika, salt, pepper and marjoram. Mix by hand until the meat mixture is very smooth.
- Divide the meat into 8 equal portions, and shape into about 1-cm thick patties. Coat each patty with breadcrumbs in the prepared plate, and transfer onto a clean plate.
- In a large skillet heat sunflower oil over medium heat. Fry for 3-4 minutes per side. Serve hot with mashed potatoes, and carrot salad.
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