Best Classic German Hamburgers Recipes

GERMAN HAMBURGERS (FRIKADELLEN)

German Hamburgers (Frikadellen) image

The original hamburger, these are served like a flattened meatball with some steamed string beans and salad. I also like to use this recipe to make Swedish meatballs (but omit the paprika). My Aunt in Hamburg, Germany taught me this recipe and I've been making them ever since. Serve with steamed string beans and tossed salad. Or serve on a Kaiser roll with lettuce, tomato, pickled cucumbers, finely sliced deep fried onions and curry ketchup.

Provided by Amy

Categories World Cuisine Recipes European German

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

1 Kaiser roll
⅔ pound ground beef
⅓ pound ground pork
1 onion, finely chopped
¼ cup chopped fresh parsley
1 egg
1 teaspoon Hungarian hot paprika
salt and ground black pepper to taste

Steps:

Soak Kaiser roll in a bowl of water for 10 minutes. Drain, squeezing out excess water, and crumble into a large bowl.
Mix crumbled roll with ground beef, ground pork, onion, parsley, egg, paprika, salt, and black pepper until well blended. Shape meat into large flattened meatballs.
Heat a large nonstick skillet over medium heat; fry meatballs until browned and no longer pink in the center, about 5 minutes per side.

Nutrition Facts : Calories 272.1 calories, Carbohydrate 8.5 g, Cholesterol 116.8 mg, Fat 16 g, Fiber 1 g, Protein 22.4 g, SaturatedFat 6 g, Sodium 137.8 mg, Sugar 1.5 g

BIEROCKS - OLD FASHIONED VOLGA GERMAN HAMBURGERS RECIPE - (4.2/5)

Bierocks - Old Fashioned Volga German Hamburgers Recipe - (4.2/5) image

Provided by tjberens

Number Of Ingredients 23

Ingredients

SWEET DOUGH:
2 cups warm water
2 (.25-ounce) packages active dry yeast
1/2 cup milk
3/4 cup sugar
1/4 cup margarine, softened
2 eggs
2 teaspoons salt
8 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup shortening
FILLING:
1 pound ground beef
1 pound German sausage-casings removed
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
3 tablespoons salt
1 1/2 teaspoons lemon pepper
2 tablespoons prepared mustard
1 head cabbage, shredded (not diced or chopped!)
1 cup water
1/2 cup melted butter

Steps:

Dough: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix in milk, sugar, margarine, eggs, salt, baking powder, and 1/2 of the flour. Beat until smooth; add shortening and remaining flour until dough pulls together. Place in oiled bowl. Cover and let rise for 1 hour. Filling: In a large skillet, brown hamburger and sausage together. Drain, saving drippings in the skillet, and set aside. Add the 2 tablespoons olive oil. Saute onion, garlic, salt, lemon pepper, and mustard for 1 to 2 minutes. Add the cup of water, cabbage, and meat mixture. Simmer 30 minutes. Drain any excess fluid. Cool until lukewarm-about the same time it takes the dough to rise. Preheat oven to 350 degrees. Coat a cookie sheet with non-stick spray. Punch down dough and divide (20 pieces for appetizers; 10 pieces for entrees). Roll each piece of dough into a 1/8-1/4-inch thick square on a lightly floured surface and add filling (2 to 3 tablespoons for appetizers; 4 to 5 tablespoons for entrees). Fold corners to the center and pinch to seal edges. Place on prepared cookie sheet with pinched edges down. Let rise for 1 hour. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water). Bake in the preheated oven for 15 to 20 minutes, or until golden brown. Brush with butter (if not already done) and serve warm.