Learn how to make German frikadellen – a flavourful meat patty that is a cross between a meatball and a burger. Delicious served hot or cold which makes them perfect for dinner, lunchboxes, picnics, Oktoberfest parties and more!
- 1 white bread roll/bun, preferably 1-2 days old (see notes)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 tablespoons finely chopped fresh parsley
- 1 lb ground meat, half ground beef, half ground pork (500 g)
- 1 egg
- 2 teaspoons German mustard (or Dijon mustard)
- 1 teaspoon ground paprika
- 1 teaspoon salt (I use Himalayan or sea salt)
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons olive oil + 1 tablespoon butter, for pan frying (or use 3 tablespoons olive oil, avocado oil or clarified butter/ghee instead)
- Soak the bread roll/bun: Place the bread roll/bun in a small bowl of cold water and let it soak for 10-15 minutes to soften while you prepare the other ingredients.
- Sauté onions and parsley: While the bread roll is soaking, heat 1 tablespoon olive oil in a pan over medium heat and sauté the chopped onions and parsley until the onions are soft and translucent. Set aside to cool down.
- Gather ground meat and seasonings: Place the ground beef, ground pork, egg, German mustard, paprika, salt and pepper into a large mixing bowl. Add the sautéed onions and parsley to the bowl as well.
- Squeeze out bread roll/bun: Remove the bread roll/bun from the water and squeeze out the excess water really well. Crumble apart and add to the mixing bowl with the ground meat.
- Mix and shape: Mix everything together with your hands until well combined. With wet hands (to prevent sticking), portion the meat mixture into 6 parts. Shape each part into a ball and flatten it slightly.
- Pan fry: Heat olive oil and butter in a large frying pan or cast iron skillet over medium heat. Add the frikadellen and cook until browned on both sides and cooked through (about 5-7 minutes per side or until meat thermometer reads 160F when inserted into the center). Transfer to a plate lined with paper towel to rest for a few minutes before serving.
- Bread roll/bun: Choose a smaller bun like a dinner roll or small kaiser. It will be soaked in water to give the frikadellen their authentic softness and structure that you just won’t get with breadcrumbs. You can also use 2 slices of white bread as a substitute.
- German mustard: You can find it in most grocery stores or European specialty stores. This is the brand of German mustard that I use most often. I also like this one.
- Make sure heat is not too high! If the heat is too high, they will burn on the outside before being fully cooked through.
- Mini Frikadellen: You can also make smaller bite-sized frikadellen.
- What to serve with them? There are so many options! Check out the section called “What To Serve With Frikadellen” for lots of ideas.
- Storage: Cooked frikadellen keep for up to 4 days in the fridge. They also freeze really well! Store for up to 3 months in the freezer. Defrost and enjoy cold or warm them up in a pan or the oven.
Keywords: frikadellen, german hamburgers, german meat patties