Authentic German Frikadellen Recipe (German Hamburgers)
Frikadellen are traditional German meat patties made with ground beef and pork, seasoned with onions, mustard, and breadcrumbs. Unlike typical hamburgers, they are pan-fried for a crispy crust while remaining juicy inside. Perfect as a main dish with mustard and potato salad or served on a crusty roll as a sandwich.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6-8 Frikadellen 1x
- Category: Main Course
- Method: Pan-Frying
- Cuisine: German
Ingredients
Scale
- 1 lb (450g) ground beef
- 1 lb (450g) ground pork
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 day-old bread roll (or 2 slices white bread)
- ½ cup (120ml) milk or water (for soaking bread)
- 1 large egg
- 2 tsp mustard (Dijon or German-style)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- ½ tsp ground nutmeg (optional)
- 1 tsp dried marjoram (or thyme)
- ½ cup (50g) breadcrumbs (if needed for texture)
- 2 tbsp vegetable oil (for frying)
Instructions
- Soak the bread: Tear the bread roll into small pieces and soak it in milk or water for about 5 minutes until soft. Squeeze out excess liquid.
- Mix ingredients: In a large bowl, combine the ground beef, ground pork, soaked bread, chopped onion, garlic, egg, mustard, salt, pepper, paprika, nutmeg, and marjoram. Mix well until combined. If the mixture is too wet, add breadcrumbs gradually.
- Form patties: With damp hands, shape the mixture into 6-8 oval-shaped patties, about ¾ inch (2 cm) thick.
- Heat oil: In a large skillet, heat vegetable oil over medium heat.
- Cook Frikadellen: Fry the patties for about 4-5 minutes per side, until golden brown and cooked through (internal temperature should be 160°F/71°C).
- Serve: Let rest for a few minutes before serving. Enjoy warm with mustard, potato salad, or a side of bread.
Notes
- Bread substitute: If you don’t have a bread roll, use ½ cup of breadcrumbs instead.
- Make ahead: Frikadellen can be made ahead and stored in the fridge for up to 3 days. Reheat in a pan or oven before serving.
- Serving suggestion: Serve with German potato salad, sauerkraut, or on a bun with mustard.