Authentic German Frikadellen are savory, pan-fried meat patties that are juicy on the inside and perfectly browned on the outside. Sometimes called “German hamburgers,” these hearty patties are made with ground meat, onions, breadcrumbs, and spices—traditional comfort food that I love serving with mustard, potatoes, or a side salad. They’re simple, flavorful, and incredibly satisfying.
Why You’ll Love This Recipe
I love this recipe because it’s packed with flavor and doesn’t require any fancy ingredients. The Frikadellen are seasoned just right and have that golden, crispy crust that makes each bite mouthwatering. They’re also incredibly versatile—I serve them hot for dinner, tuck them into a sandwich for lunch, or enjoy them cold the next day. Whether I’m feeding a family or prepping meals ahead, these patties never let me down.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ground beef
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Onion (finely chopped)
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Stale bread or breadcrumbs (soaked in water or milk)
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Egg
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Mustard (German-style or Dijon)
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Salt and black pepper
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Fresh parsley (chopped)
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Paprika (optional)
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Oil or butter (for frying)
Directions
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I start by soaking the bread in water or milk until soft, then squeeze out the excess liquid and crumble it into a mixing bowl.
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I add the ground meat, finely chopped onion, egg, mustard, parsley, salt, pepper, and a pinch of paprika if using.
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I mix everything together by hand until well combined but not overworked.
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I shape the mixture into round, slightly flattened patties—about the size of a palm.
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In a large skillet, I heat oil or butter over medium heat, then cook the Frikadellen for about 5–6 minutes per side, until they’re nicely browned and cooked through.
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I let them rest for a few minutes before serving.
Servings and timing
This recipe makes about 6 Frikadellen, serving 3–4 people. It takes around 15 minutes to prep and 12–15 minutes to cook, so the whole process is done in under 30 minutes.
Variations
For a twist, I add a small garlic clove or a splash of Worcestershire sauce. If I want a lower-carb version, I skip the breadcrumbs and use almond flour or omit them altogether.
Storage/Reheating
I store leftover Frikadellen in an airtight container in the fridge for up to 4 days. To reheat, I warm them in a skillet over low heat or in the oven at 325°F until hot. They also freeze well—I wrap them individually and store them for up to 2 months. When I’m ready to eat, I thaw in the fridge overnight and reheat as usual.
FAQs
What’s the difference between Frikadellen and hamburgers?
Frikadellen are usually made with soaked bread or breadcrumbs and flavored with mustard and herbs, giving them a softer texture and more seasoning than classic American hamburgers.
Can I bake them instead of frying?
Yes, I bake them at 375°F for about 20–25 minutes, flipping once halfway through. They won’t be as crispy as pan-fried, but they still taste great.
What should I serve with Frikadellen?
I love pairing them with potato salad, mashed potatoes, sauerkraut, or a simple cucumber salad. They also go well on a bun with mustard and pickles.
Can I use just one type of meat?
Yes, I often make them with just ground beef .
Why do my Frikadellen fall apart?
I make sure to squeeze out the soaked bread properly and don’t skip the egg—it helps bind everything together. Also, letting the patties rest for a few minutes before frying helps them hold their shape better.
Conclusion
Authentic German Frikadellen are the kind of dish that proves how simple ingredients can make something truly special. I love how they’re quick to prepare, full of flavor, and perfect for everything from casual dinners to meal prep. Once I made these the first time, they became a regular in my kitchen—comforting, easy, and always a hit.
Print
Authentic German Frikadellen Recipe (German Hamburgers)
- Prep Time: 15 minutes (plus bread soak time)
- Cook Time: 10–12 minutes
- Total Time: ≈ 30 minutes
- Yield: 6 patties (serves 3–4)
- Category: Main Course
- Method: Pan‑Frying
- Cuisine: German / Central European
Description
Authentic German Frikadellen are juicy, pan‑fried meat patties (often called “German hamburgers”) made with ground meat, soaked bread, onions, and spices. They’re crispy on the outside, tender inside, and perfect hot or cold—served with mustard, potatoes, or salad.
Ingredients
- 250 g ground beef
- 250 g ground pork (or use 500 g ground meat total — beef, pork or a mix)
- 1 medium onion, finely chopped or sautéed
- 1 stale bread roll or 2 slices stale white bread (soaked in water or milk)
- 1 large egg
- 1–2 teaspoons mustard (German/Dijon style)
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon paprika (optional)
- Salt and freshly ground black pepper, to taste
- Oil or clarified butter (for frying)
Instructions
- Soak the bread roll (or bread) in water or milk until soft — about 5–10 minutes. Squeeze out excess liquid and crumble into a mixing bowl. :contentReference[oaicite:0]{index=0}
- If using raw onion, sauté chopped onion until translucent, then let it cool slightly. (Some recipes add raw onion directly, but sautéing helps soften flavor.) :contentReference[oaicite:1]{index=1}
- In the bowl with the bread, add ground beef and pork (or your meat choice), sautéed onion, egg, mustard, parsley, paprika (if using), salt, and pepper. Mix gently but thoroughly — avoid overworking meat to keep patties tender. :contentReference[oaicite:2]{index=2}
- Divide mixture into even portions and shape into flattened patties (about the size of your palm). Wetting your hands slightly can help prevent sticking. :contentReference[oaicite:3]{index=3}
- Heat a large skillet over medium‑heat and add oil or clarified butter. Fry patties for about 5–6 minutes per side (depending on thickness) until sides are golden brown and center is cooked through. Internal temperature should reach ≥ 160 °F (≈ 70 °C). :contentReference[oaicite:4]{index=4}
- Optionally, let patties rest a few minutes before serving. Serve hot with mustard, potatoes, sauerkraut, a side salad, or in a bread roll. Frikadellen are also delicious cold — ideal for sandwiches. :contentReference[oaicite:5]{index=5}
Notes
- You can use all‑beef or all‑pork if you prefer, but a 50/50 beef‑pork mix gives the most traditional texture and flavor. :contentReference[oaicite:6]{index=6}
- If you don’t have a stale roll, substitute with white bread slices — soak and squeeze them just the same. :contentReference[oaicite:7]{index=7}
- For extra flavor, some versions include a tiny pinch of nutmeg or mace (traditional German spices), though paprika is most common today. :contentReference[oaicite:8]{index=8}
- Don’t over‑mix the meat mixture — gentle mixing preserves juiciness. :contentReference[oaicite:9]{index=9}
- Frikadellen fry best when the pan isn’t overcrowded — do in batches if necessary to get a good crust. :contentReference[oaicite:10]{index=10}
- They reheat well — gently warm in a skillet or oven. They’re also great cold, making them ideal for sandwiches or packed lunches. :contentReference[oaicite:11]{index=11}
Nutrition
- Serving Size: 1 patty
- Calories: 260
- Sugar: 2g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 65mg
