Authentic German Frikadellen Recipe (German Hamburgers) Recipe

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Warm & Familiar Authentic German Frikadellen Recipe (German Hamburgers) Recipe

There’s something wonderfully comforting about sinking your teeth into a juicy, well-seasoned German Frikadellen. These little patties, often called German hamburgers, carry a warmth that’s both nostalgic and inviting—like a hearty hug from the inside. I love how simple ingredients come together to create a dish that feels homemade and satisfying in every bite.

As you cook along with me, you’ll notice the enticing aroma of sautéed onions mingling with fragrant herbs and spices. The beauty lies in the crisp-edged exterior paired with a tender, juicy interior—exactly how real Frikadellen should be. By the time you finish this Authentic German Frikadellen Recipe (German Hamburgers) Recipe, you’ll have a plateful of flavor that’s perfect for dinner, snacks, or even a casual lunchbox treat.

Let me show you how to bring this traditional favorite to life, with tips to make it your own and tricks to get that perfect golden crust every time.

Ingredient Breakdown

• 1 lb ground beef and pork mix: Combines the rich beef flavor with pork’s juiciness for perfect texture.
• 1/2 cup breadcrumbs: Adds binding and keeps the Frikadellen tender — use plain or panko for extra crunch.
• 1 large egg: Acts as a natural glue to hold everything together.
• 1 small onion, finely chopped: Brings sweetness and moisture; sautéing softens its bite.
• 1 tbsp Dijon mustard: Adds a mild tang that lifts the savory notes.
• 1/4 cup fresh parsley, chopped: Freshness that brightens the flavor without overpowering.
• 1/2 tsp salt: Essential for enhancing all the ingredients.
• 1/4 tsp black pepper: A gentle peppery warmth.
• 1/4 tsp paprika (optional): A smoky hint to deepen color and flavor.
• Vegetable oil, for frying: Neutral oil with a high smoke point keeps the crust crisp without burning.

Before You Start

Before diving in, gather all your ingredients and prep the onion by finely chopping it and then sautéing until soft and translucent. This step unlocks sweetness and ensures the final patties stay moist. Having everything at hand means you’ll mix the meat gently yet thoroughly, and shape the patties without fuss. No oven here, so just make sure your stovetop is ready and you have a good-quality non-stick pan or cast iron skillet for that perfect sear.

How to Make Authentic German Frikadellen Recipe (German Hamburgers) Recipe

1. Sauté Onions: Heat a splash of vegetable oil in a small pan over medium heat. Add the finely chopped onions and gently cook until they turn translucent and soft, about 5 minutes. This mellows their sharpness and releases sweet, fragrant notes. Let them cool slightly before mixing so they don’t cook the egg.
2. Combine Ingredients: In a large bowl, gently mix the ground beef and pork with the breadcrumbs, egg, sautéed onions, Dijon mustard, parsley, salt, pepper, and paprika if you’re using it. Use your hands or a spoon, but don’t overwork the mix—that keeps the patties tender and juicy.
3. Shape Patties: Divide the mixture evenly, forming about 4-6 patties around 3/4 inch thick. Try to make them uniform so they cook evenly. Don’t press them too hard; a light, gentle touch helps maintain softness inside.

4. Fry Patties: Pour enough vegetable oil to cover the bottom of a heavy skillet and heat over medium. Place the patties gently in the pan, cooking for 5-7 minutes on the first side. You’ll see the edges turn crispy and golden. Flip, then cook the other side for another 5-7 minutes until the patties are cooked through and a velvety steam starts to rise when you touch them gently with a spatula.
5. Drain and Serve: Take the Frikadellen out carefully and set them on paper towels to absorb any excess oil. Serve warm, paired with mustard, pickles, or your favorite German side like potato salad or braised cabbage for a truly authentic meal.

Flavor Variations for Authentic German Frikadellen Recipe (German Hamburgers) Recipe

• Add finely chopped cooked bacon or smoked sausage for a smoky-salty note.
• Mix in a teaspoon of horseradish for a subtle spicy kick that brightens each bite.
• Swap parsley with fresh dill or chives for a herb twist that complements the meat.
• For a sweeter edge, add a tablespoon of finely diced apples or grated carrot into the mix.
• Top with a slice of cheese (Swiss or Emmental work beautifully) right after frying to melt gently over the warm patties.
• Try a splash of Worcestershire or soy sauce for umami depth within the meat mixture.

Storage, Freezer & Reheat Tips

• Refrigerate: Store cooked Frikadellen in an airtight container for up to 3 days. They tend to maintain juiciness and crisp edges if you reheat gently in a skillet or an oven set at low heat.
• Freeze: Wrap each patty individually in plastic wrap or parchment, place in a freezer-safe container or bag, and freeze for up to 2 months. Defrost overnight in the fridge before reheating.
• Reheat: Avoid microwaving if you want to keep the crispy outside. Instead, warm in a pan over medium-low heat, flipping often to prevent drying out.
• Meal Prep: These Frikadellen make fantastic leftovers for sandwiches or quick meals. They reheat well and hold their texture without becoming soggy or dry.

Authentic German Frikadellen Recipe (German Hamburgers) Recipe FAQs

• Can I use only beef or only pork for this recipe? Yes, you can, but a mix of beef and pork adds juiciness and flavor balance. Using just beef might be leaner but less tender, pork-only patties can be softer but less firm.
• Why is sautéing the onions important? Sautéing softens the onions and brings out their sweetness, preventing harsh bites in the final Frikadellen. Raw onions can make the texture watery and overpower the other flavors.
• Can I bake the Frikadellen instead of frying? Baking is possible, but frying gives that irresistible crispy crust and caramelized flavor. If baking, use a high temperature (around 400°F) and flip halfway through to brown both sides.
• What should the internal temperature be when cooked? Aim for around 160°F (71°C) for safe ground meat. You’ll notice the patties firm up and release fragrant steam to help know they’re done.
• How do I keep the Frikadellen from falling apart? Using breadcrumbs and egg helps bind them, but also avoid over-mixing. Gentle shaping and giving the mixture a little rest before frying can make a difference too.

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