Last summer, William and I stumbled upon a tiny German restaurant in our neighborhood, and he absolutely refused to leave until he tried their "funny-named burgers." That's how we discovered German hamburgers, or Frikadellen as they're traditionally called. After weeks of recipe testing and multiple kitchen experiments (some more successful than others!), I've finally cracked the code to making these authentic German beef patties at home. These aren't your typical American burgers - they're seasoned with warm spices, mixed with breadcrumbs for incredible texture, and pan-fried to golden perfection.
Why You'll Love These German Hamburgers
Made these enough times to know they beat regular burgers and takeout by miles. No buns needed. No fancy equipment. Just mix meat with spices and pan-fry. That crispy golden crust forms naturally in the skillet. Inside stays juicy from the pork and breadcrumb trick. One pan cooking from start to finish. Feeds four to six people easily. Way cheaper than going to a German Hamburgers restaurant.
Takes ten minutes to mix and shape. Rest is just cooking. Nearly impossible to ruin. Overcooked once, they got extra crispy but still tasty. Undercooked another time, just threw them back in the pan. Hard to mess up when it's ground meat and simple seasonings. William loves these because the nutmeg makes them taste "fancy" but they're basically just fancy meatballs he can eat with his hands.
Jump to:
- Why You'll Love These German Hamburgers
- Ingredients for German Hamburgers
- How To Make German Hamburgers Step By Step
- Smart Swaps for German Hamburgers
- Tasty Twists on German Hamburgers
- Equipement for Perfect Frikadellen
- Storing Your German Hamburgers
- Top Tip
- FAQ
- Creating the Complete German Meal
- Related
- Pairing
- German Hamburgers
Ingredients for German Hamburgers
The Meat Base:
- Ground beef
- Ground pork
- Day-old bread or breadcrumbs
- Large eggs
- Yellow onion
The Flavor Magic:
- German mustard
- Fresh parsley
- Dried marjoram
- Ground nutmeg
- Sea salt
- Black pepper
Optional Enhancers:
- Fresh garlic
- Worcestershire sauce
- Paprika
- Caraway seeds
See recipe card for quantities.
How To Make German Hamburgers Step By Step
Prep Your Ingredients
Start by soaking your breadcrumbs in about half a cup of milk for 5 minutes - this is the secret to keeping these German Hamburgers meat patties incredibly moist and tender. While the bread soaks, finely dice your onion and chop fresh parsley. Take your ground beef and pork out of the fridge and let them sit at room temperature for about 15 minutes. This simple prep work makes mixing so much easier and ensures even cooking later.
Mix the Meat Mixture
In a large bowl, gently combine your ground beef and pork with your hands. Squeeze out excess milk from the breadcrumbs and add them to the meat along with eggs, diced onions, parsley, mustard, and all your seasonings - the nutmeg, marjoram, salt, and pepper. Here's the important part: mix everything just until combined. Overworking the meat makes tough Frikadellen, so use a light touch and stop as soon as everything is evenly distributed.
Shape Your Patties
Wet your hands slightly with cold water to prevent sticking, then take about a third cup of the mixture and shape it into an oval patty about ¾ inch thick. The traditional German hamburger shape is oval, not round - this helps them cook evenly and gives you more crispy edges. Make a small indent in the center of each patty with your thumb to prevent them from puffing up during cooking. Place shaped patties on a plate and refrigerate for 15 minutes to help them hold together.
Pan-Fry to Golden Perfection
Heat a cast iron skillet over medium-high heat and add enough oil to lightly coat the bottom. Once the oil shimmers, carefully place your patties in the pan, leaving space between each one. Let them cook undisturbed for 5 minutes until a golden crust forms on the bottom. Flip once and cook another 5 minutes on the other side. Check that the internal temperature reaches 160°F - these authentic German hamburgers should be cooked through with a beautiful crispy exterior and juicy center.
Rest and Serve
Transfer your cooked Frikadellen to a clean plate and let them rest for 3 minutes before serving. This resting time lets the juices redistribute throughout the meat, keeping every bite moist and flavorful. Serve these German-style burgers hot with your favorite sides like mashed potatoes, sauerkraut, or a simple salad. Don't forget the German mustard on the side - it's traditional and absolutely delicious!
Smart Swaps for German Hamburgers
Meat Options:
- All beef (use 80/20)
- Ground turkey + pork
- Lamb and beef mix
- All pork (increase seasonings)
Breadcrumb Alternatives:
- Gluten-free breadcrumbs
- Crushed crackers
- Oat flour
- Almond meal (low-carb)
Seasoning Tweaks:
- Dijon mustard → Yellow mustard
- Marjoram → Oregano
- Fresh parsley → Dried (use half)
Cooking Methods:
- Pan-fry → Bake at 375°F
- Skillet → Air fryer (380°F)
- Stovetop → Outdoor grill
Tasty Twists on German Hamburgers
With Gravy (Classic):
- Pan drippings base
- Beef broth addition
- Heavy cream swirl
- Caramelized onions
- Served over mashed potatoes
Cheese Lovers:
- Emmental cheese inside
- Gouda melted on top
- Swiss cheese blend
- Herb cream cheese center
Spicy Version:
- Crushed red pepper
- Hot paprika
- Jalapeño bits
- Spicy mustard
Herb Garden:
- Extra fresh dill
- Chives and thyme
- Rosemary hint
- Sage touch
Equipement for Perfect Frikadellen
- Heavy cast iron skillet
- Large mixing bowl
- Meat thermometer
- Wide spatula
- Shallow baking dish
Storing Your German Hamburgers
Counter (2 hours max):
- Loosely covered
- After cooking only
- Never raw meat
Fridge (3-4 days):
- Cool completely first
- Airtight container
- Separate with parchment
- Reheat in skillet
Freezer (3 months):
- Flash freeze on tray
- Wrap individually
- Label with date
- Thaw overnight in fridge
Make-Ahead Magic:
- Shape patties advance
- Refrigerate on tray
- Cover with plastic
- Cook within 24 hours
Top Tip
- William and I learned our favorite twist on German hamburgers completely by accident one chaotic Tuesday evening. I was rushing to get dinner ready and grabbed what I thought was regular breadcrumbs from the pantry. Turns out, it was a bag of pretzel crumbs William had made for a school project!
- Those salty, slightly sweet pretzel crumbs transformed these Frikadellen into something extraordinary. The pretzel flavor paired perfectly with the mustard and spices, creating this amazing German pub food vibe right in our kitchen. Now we deliberately use crushed pretzels instead of regular breadcrumbs whenever we make these.
- Our other happy accident? Adding a tiny splash of dark beer to the meat mixture (about 2 tablespoons). It happened when William bumped my elbow while I was cooking, and my glass tipped into the bowl. The beer adds this subtle depth that makes people ask, "What's your secret?" We just smile and tell them it's "authentic Bavarian street food technique."
FAQ
What are German hamburgers?
German hamburgers, called Frikadellen, are traditional German meat patties made from a mixture of ground beef and pork, combined with soaked breadcrumbs, eggs, onions, and warm spices like nutmeg and marjoram. Unlike American hamburgers served in buns, these German beef patties are typically eaten with a knife and fork alongside potatoes, sauerkraut, or bread rolls. They're a beloved comfort food throughout Germany, often served at family gatherings, beer gardens, and as classic pub food.
Are hamburgers originally German?
While the concept of ground meat patties does have German roots through Frikadellen, the modern hamburger as we know it (served in a bun) is actually an American invention. The original German hamburger steak came from Hamburg, Germany, where sailors ate these seasoned meat patties. German immigrants brought this tradition to America in the 19th century, where it evolved into the burger we recognize today. So yes, the hamburger has German ancestry, but it's truly an American-German collaboration!
How are hamburgers served in Germany?
In Germany, Frikadellen are served very differently from American burgers. These homemade German hamburgers are traditionally plated as a main course with sides like mashed potatoes, potato salad, red cabbage, or sauerkraut. They're eaten with utensils, often topped with mustard or gravy, and sometimes accompanied by bread rolls on the side. You'll rarely see them in hamburger buns - that's considered the American style. Many German families serve them cold the next day in lunchboxes with pickles and bread.
What is German raw hamburger called?
Raw seasoned ground beef in Germany is called "Mett" or "Hackepeter," and it's actually eaten raw as a spread on bread rolls, typically topped with raw onions. This is completely different from Frikadellen, which are always cooked. Mett is specially prepared from fresh, high-quality pork or beef that meets strict German food safety standards. While this might sound unusual, it's a beloved traditional German dish, though you should never eat raw ground meat unless it's specifically prepared and labeled safe for raw consumption.
Creating the Complete German Meal
Now you know how to make these authentic German hamburgers that rival any German burger restaurant! These hearty patties prove that sometimes the best comfort food comes from traditional recipes passed down through generations.
Looking for the perfect sides? Serve these with our creamy Easy Sausage Egg Breakfast Roll-Ups Recipe that's tangy and delicious. Complete your authentic meal with traditional Healthy Creamy Smoked Sausage Pasta Recipe that adds beautiful color and flavor. Try our Delicious Ground Beef and Potatoes Casserole Recipe that's the perfect sweet ending to your German feast!
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Pairing
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German Hamburgers
Ingredients
Equipment
Method
- Soak breadcrumbs, chop onion and parsley, and prep meat for mixing.
- Combine beef, pork, soaked bread, and spices gently by hand.
- Form oval-shaped patties and chill before cooking.
- Cook patties in hot skillet until golden and fully done.
- Let patties rest before serving with sides.
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