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Frikadellen - German Burgers

Dina Bayoud Kohl
Prep Time 40 mins
Cook Time 10 mins
Course Lunch - Dinner, Main Course
Cuisine German
Servings 4


  • 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


  • 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.


All images and text © Dina Bayoud Kohl for Dina’s Kitchen