Hamburg Steak
Hamburg steak, sometimes called Frikadellen or Butellen in German, is still a reasonably common dish auf Deutschland. And if you take a look at this recipe, or indeed taste the resulting dish, you’ll see some family resemblance between it and the standard American hamburger - at least the homemade kind. Call them long-lost cousins. Unlike the handheld sandwich so popular in the US, Hamburg steak is eaten with a knife and fork and plate and the whole nine yards: this is much more likely to be a sit-down dinner food than something you eat on the go. So if you are looking to add a little delicate eating (delicat-essen) to your winter meal rotation, this may be a good place to start. Los geht’s! Let’s go!
Ingredients:
½ lb ground beef
½ lb ground pork:
Stale white bread roll (or 2 slices of white bread)
¼ c milk or warm water
1 egg
1 medium yellow onion, very finely diced
2 tbsp Fresh parsley, finely chopped
1 tsp German mustard (or Dijon)
1 tsp dried marjoram
1 tsp sweet paprika
1 ½ tsp Salt
¾ tsp black pepper
Pinch of ground mace or nutmeg (optional, but historically authentic)
2 tbsp oil + 1 tbsp butter for the pan
Instructions:
Tear the bread roll into small pieces and place them in a small bowl.
Pour the milk or warm water over the bread and let it soak for about 10–15 minutes until completely soft.
Take the soaked bread and use your hands to squeeze out as much excess liquid as possible. Discard the remaining liquid and set the mushy bread aside.
Heat a small splash of oil in a skillet over medium heat. Add the finely diced onions and sauté for 5–7 minutes until soft, translucent, and just beginning to turn golden.
Remove from the heat and let them cool slightly so they don't scramble the egg in the next step.
In a large mixing bowl, combine the ground beef, ground pork, squeezed bread, cooked onions, chopped parsley, egg, mustard, marjoram, paprika, salt, pepper, and mace (if using).
Using your hands, thoroughly knead and mix everything together until the mixture is uniform and slightly tacky. (Traditional German home cooks note that thorough kneading helps the patties hold their shape without falling apart).
Divide the mixture into 6 to 8 equal portions.
Roll them into balls with your hands (wetting your hands slightly helps prevent sticking), then gently flatten them into thick, plump discs—they should be thicker than a standard American hamburger, more like a flattened meatball.
Tip: If you have time, let the shaped patties rest in the refrigerator for 30 minutes to firm up.
Heat the 2 tablespoons of oil and 1 tablespoon of butter in a large skillet (cast iron works wonderfully) over medium heat.
Place the patties in the pan. Fry them for about 4 to 5 minutes on the first side until deeply golden-brown.
Flip the patties, reduce the heat to medium-low, and cook for another 5 to 6 minutes until cooked through and golden on the second side.
There are two ways to eat these Frikadellen. The first is to serve them, hot or room temperature, accompanied by a hearty scoop of German potato salad, (Kartoffelsalat), a pool of mushroom gravy, a side of pickled cucumbers, and a generous dollop of sharp mustard. Or, they pair well with rice, or mashed potatoes, or fries, or… you get it. These, like other ground meat dishes such as meatloaf or meatballs, goes with a LOT of other things. But, if you want a meal that is somewhere between the German original and the American version, go for Imbiss style - the German form of street food. Instead of a plate and knife and fork, tuck your warm Frikadelle into a crusty white bread roll (Brötchen) slathered with extra mustard and eat it like a sandwich. Guten Apetit!
Jennifer