HighlightJuicy Authentic German Frikadellen | cookwithcarla.com
Classic German Frikadellen bring old-world comfort straight to your dinner table. These succulent meat patties combine well-spiced ground meats with bread soaked in milk, giving them a soft bite that's noticeably different from ordinary burgers. The mix of beef and pork, boosted with chopped parsley and cooked onions, packs rich, mouthwatering taste in every mouthful.
I've whipped these up so many times, and I've noticed that giving the mixture a half-hour rest before forming patties really lets all those flavors come together wonderfully.
Essential Components
Meat mixture: Half beef and half pork gives you just the right fat balance and tasteStale bread: Works way better than store-bought crumbsGreen parsley: Gives brightness and traditional colorOnion: Should be chopped very small for good mixingGerman-style mustard: Adds light sourness and complexityFull-fat milk: Creates soft, moist patties
Crafting Delicious Frikadellen
Starting Point: Let bread absorb milk until completely softBlending Stage: Mix your meats with the soaked bread and seasoningsFlavor Boost: Mix in mustard, herbs, and spices for depthForming Patties: Shape into ovals using slightly damp handsCooking Step: Fry until golden-colored on each sideWaiting Time: Let patties sit briefly after cooking
HighlightAuthentic German Frikadellen (German Hamburgers) | cookwithcarla.com
When I was little, my grandma always made more Frikadellen than needed for sandwiches next day. They actually taste better after sitting overnight, so they're great for planning meals ahead.
Ideal Side Dishes
Make your meal complete by pairing these patties with classic German potato salad, tangy pickled veggies, or hearty rye bread. For something different, try them on soft brioche rolls topped with slow-cooked onions.
Tasty Variations
Put your own spin on them by mixing in grated apple for sweetness, adding crushed caraway, or folding in finely chopped mushrooms for extra savory notes.
Storage Advice
Raw patties can stay in your fridge up to 24 hours if covered. After cooking, keep your Frikadellen in a sealed container and warm them up slowly in a covered skillet with a little broth added.
After making Frikadellen at home and in restaurant kitchens, I've learned that taking your time matters most - don't rush any step if you want that authentic taste that makes this dish so treasured in German cooking.
HighlightEasy Authentic German Frikadellen Recipe (German Hamburgers) | cookwithcarla.com
Recipe FAQs
→ Can I prepare Frikadellen early?
Definitely! Keep them in the fridge for a day and reheat in a pan—or enjoy them cold in sandwiches.
→ What meat works best?
Traditionally, a beef and pork mix is used. But all-beef works fine too!
→ Why use milk with bread?
This trick locks in moisture to keep the patties soft and juicy.
→ What sides pair nicely?
You can serve these with German potato salad, fluffy mashed potatoes, or crunchy bread. Even a green salad works!
→ Can I freeze them?
Of course! Cooked or raw patties freeze up to three months. Let them thaw overnight before cooking or reheating.
German Frikadellen Patties
Juicy German-inspired patties with perfectly seasoned beef. Great for meals or quick sandwiches with a crispy outside.
041 lb (450g) ground beef (or mix of beef and pork)
→ Breading
051/4 cup milk
061 slice of stale white bread
→ Seasonings
071 tbsp chopped fresh parsley
081 tsp Dijon mustard or regular yellow mustard
091/2 tsp ground paprika
101/2 tsp optional ground marjoram
111 tsp salt
121/2 tsp black pepper
→ For Cooking
132 tbsp butter or oil
Steps
Step 01
Let the bread soak in milk for 5 minutes. Then, squeeze out the milk and crumble the bread into bits.
Step 02
In a mixing bowl, toss in the meat, the soaked bread, chopped onion, garlic, egg, mustard, and your seasonings. Mix until it just comes together. Overmixing isn’t good—it makes patties hard.
Step 03
Split the mixture into 4 to 6 pieces. Flatten each one into an oval shape about 1/2 inch thick.
Step 04
Put oil or butter in a big pan over medium heat. Cook each patty for 4-5 minutes per side, until they’re golden brown and the middle hits 160°F (71°C).
Notes
Adding a dash of nutmeg or cayenne can kick up the flavor
Leftover patties are awesome cold in a sandwich with pickles or mustard
You can also bake them at 375°F (190°C) for 25 minutes, flipping them halfway through
Required Equipment
Big mixing bowl
A large frying pan
Meat thermometer (if available)
Allergen Information
Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
Has gluten (from bread)
Uses dairy (milk)
Egg is included
Nutritional Information (Per Serving)
This data is for informational purposes only and doesn’t replace medical advice.
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