A juicy German-style meat patty burger seasoned with mustard and onion, on a toasted sesame bun.
Frikadellen are German pan-fried meat patties, a mix of ground pork and beef bound with a soaked bread roll, egg, onion and mustard, traditionally served with potato salad or on rye bread rather than in a bun. This version leans into the burger format, keeping the classic Frikadelle seasoning but serving it on a toasted sesame bun for a familiar sandwich experience. The key to a proper Frikadelle is soaking a stale bread roll in milk and squeezing it dry before mixing it into the meat; this keeps the patties moist and tender in a way that breadcrumbs alone can't replicate. A generous amount of grated onion and a spoonful of mustard mixed directly into the meat give the patties their distinctive tang, different from a plain American-style burger. Pan-frying rather than grilling is traditional here, developing a deeply browned crust in butter or oil that locks in the moisture from the soaked bread.
Serves 4
Tear the bread roll into pieces, soak in milk 5 minutes, then squeeze out excess milk with your hands.
Combine ground pork, ground beef, soaked bread, grated onion, egg, mustard, salt and pepper in a bowl. Mix gently until just combined.
Divide into 4 portions and shape into patties slightly wider than the buns.
Heat oil in a skillet over medium heat. Fry patties 6-7 minutes per side until deeply browned and cooked through to 71C (160F) internal.
Toast the sesame buns lightly, then build the burgers with the hot patties. Serve with mustard or a simple slaw.
Squeeze the soaked bread thoroughly but not completely dry; a little retained milk keeps the patties tender.
Mix the meat gently and just until combined; overworking it develops toughness the same way overmixing a burger patty does.
Fry over medium heat, not high; Frikadellen need time to cook through without the outside burning first.
Serve traditional-style on dark rye bread with mustard and pickles instead of a burger bun.
Add finely chopped bacon to the mixture for a smokier, richer flavor.
Swap half the meat for finely chopped mushrooms for a lighter, budget-friendly version.
Refrigerate cooked patties up to 3 days in an airtight container. Reheat in a skillet over low heat with a splash of water to keep them from drying out.
Frikadellen are a staple of German home cooking, closely related to similar meatball and patty dishes across Northern and Central Europe, traditionally served with potato salad, on dark bread, or alongside a simple green salad rather than in a bun.
Yes, all beef or all pork both work; the traditional mix of both gives a balance of richness and lightness, but either alone still makes a good Frikadelle.
The mixture may have been too wet from over-soaked bread, or not rested enough before shaping; squeeze the bread thoroughly and chill the formed patties for 15 minutes before frying.
Yes, mix and shape the patties up to a day ahead, cover and refrigerate; this actually helps them hold together better when fried.
Per serving (320g / 11.3 oz) · 4 servings total
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