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German Burger

The German diet is full of hearty food and they love their meaty dishes. This is good news when we want to create a German-influenced hamburger! Frikadelle as they call it is a patty combo of pork and beef so for this recipe we are just going to focus on making patties with a mix of ground pork and ground beef for an authentic Hamburg burger. Serve with sauerkraut and bratwurst but leave the lederhosen in the closet! Strong flavors await but they work in harmony to leave you feeling full to bursting.

What you’ll need

2 slightly stale hamburger buns

1 pint milk

12oz lean ground beef

4oz ground pork

½ teaspoon salt

1 diced onion

½ teaspoon dried marjoram

¼ teaspoon ground black pepper

2 eggs


4oz Gouda cheese

8-12 slices Dark Rye or Pumpernickel bread

German mustard

¾ cup plain bread crumbs




Soak the bread in the milk until it’s completely drenched and squeeze out any excess. Into a bowl, place the soaked bread, pork and beef, onion, marjoram, salt, pepper and 2 eggs. Mix up with your hands as this is only way to get a perfect blend.

Shape 4 patties out of the blended mixture and then roll generously in the breadcrumbs.

Take a cast iron pan and heat up the butter adding in the patties and cooking to your satisfaction. Just before the patties are fully cooked, add in the gouda cheese to melt lightly over the patties.

Spread butter on the slices of bread and grill. Spread the grilled side with the German mustard. Serve the patty placed on the mustard side, then top with sauerkraut and bratwurst mix. Place the second slice of bread on top, grill side down. For more beef dishes from around the planet, go to


To make the sauerkraut and bratwurst

1 chopped onion

1lb sauerkraut

2 chopped bratwurst sausages

1 apple – cored, peeled and chopped into bite size pieces

1 tablespoon butter


Heat up a pan to a medium heat and add the sausage. Stir for approximately 5 minutes and then throw in the onions too. After a couple minutes, stir in the butter and apple and carry on stirring constantly for another 2 minutes. Next, add in the sauerkraut and simmer over a low heat for 20 minutes. The perfect accompaniment to your German burger.

Serve with a potato salad and a beer or crisp, fruity Riesling wine.


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