German Frikadelle Burger with Toasted Sesame Bun

About This Recipe

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.

Ingredients

Serves 4

• 1stale bread roll(torn into pieces)
• 0.5 cupmilk
• 300 gground pork
• 300 gground beef
• 1onion(grated)
• 1egg
• 1.5 tbspDijon mustard
• 1.5 tspfine sea salt
• 0.5 tspblack pepper
• 2 tbspvegetable oil
• 4sesame seed burger buns

Instructions

1. 1

   Soak the bread

   Tear the bread roll into pieces, soak in milk 5 minutes, then squeeze out excess milk with your hands.

2. 2

   Mix the patties

   Combine ground pork, ground beef, soaked bread, grated onion, egg, mustard, salt and pepper in a bowl. Mix gently until just combined.

3. 3

   Form patties

   Divide into 4 portions and shape into patties slightly wider than the buns.

4. 4

   Fry

   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.

5. 5

   Assemble

   Toast the sesame buns lightly, then build the burgers with the hot patties. Serve with mustard or a simple slaw.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions