JUICY FRIKADELLEN (BURGER PATTIES)

These are perfectly seasoned, juicy homemade German hamburger-like patties! Known as Frikadellen or Fleischpflanzerl in northern and in southern Germany respectively, 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!

Useful tips:

1. Ground beef: Ratio 80 lean/ 20 fat. For even better result, use half pork, half beef like in original German recipe.
2. Old and hard white bread (rolls or baguette), soaked in water. Best binder for juicy burgers
3. Egg: Binds all ingredients together
4. Seasoning: Salt, sweet paprika, pepper, mustard, and marjoram for the “Kibbeh” flavour!

You will love the rich, meaty taste with the punch of Marjoram, or any zesty herbs of your choice. While you will 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!

Dina Kohl

Frikadellen (Burger Patties)

Juicy German Burgers

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Servings: 8 Burgers

Course: main dish

Cuisine: German

Ingredients Method Notes

Ingredients

  

• 500 g minced beef
• 1 medium onion peeled and finely chopped
• 4 small garlic cloves crushed
• 50 g baguette cut in small pieces and soaked in 100 ml cold water until soft
• 1 egg
• 1 teaspoon salt
• 1 teaspoon sweet paprika
• ½ teaspoon black pepper
• 2 teaspoons mustard
• 1 tablespoon marjoram
• 50 g breadcrumbs
• 300 ml Sunflower oil to fry

Method

 

1. Mix all the ingredients with your hands and make 10 burgers, 100 g each. Place each burger in a plate covered with breadcrumbs and cover it on all sides.
2. Heat the oil in a large frying pan over medium-high heat and fry the burgers for 5-6 minutes on each side until done.
3. Serve hot with mashed potatoes and sautéed carrots.

Notes

All images and text © Dina Bayoud Kohl