Frikadellen or Buletten are thick pan-fried hamburger patties that are popular throughout Germany and Denmark. These German hamburgers are tender, juicy, and flavorful. They are beloved by many, and often served simply with mustard for a sharp kick.
These thick German hamburgers go by a few different regional names, including most commonly Frikadellen (Cologne) and Buletten (Berlin) or even Berliner Buletten because some believe they originate there, Fleischküchle, and Fleischpflanzerln (Bavaria).
They’re even popular in Denmark where they are called Frikadeller and are considered a national dish. It’s unclear if the actual origins of these patties are technically German or Danish.
Meanwhile, they're popular in many other countries too. In Poland they’re called kotlety mielone, and versions in Norway and Sweden are called kjøttkaker and pannbiff respectively.
Just like with most recipes, there are slight regional differences including variations from home to home. It’s likely that the version of Frikadellen from Hamburg, Germany is what inspired the modern-day American hamburger.
That being said, German Frikadellen are quite different from American hamburgers. They’re thicker, more like squashed meatballs than typical hamburger patties.
Buletten usually feature a combination of ground beef and pork, sautéed onions, soaked and drained leftover bread, and spices. They’re just as delicious hot or cold so they're great for meals at home and even picnics.
Ingredient notes
- Ground Meat: Use a combination of ground beef and ground pork to make these frikadellen.
- Bread: Use either slightly stale sliced white bread or white rolls, torn into small pieces. One large bulkie roll from my local supermarket bakery was the perfect amount for this recipe.
- Dried Marjoram: Dried marjoram is very popular in Central European cooking. If you don't have it, you could substitute dried oregano, although the flavor isn't quite the same.
- Mustard: You'll need a bit of mustard for the meat mixture, and also to serve with your buletten. If you have some German mustard, that would be ideal, but I find that a nice Dijon works well in a pinch.
How to make it
Break up bread or rolls into small pieces and place in a bowl (PHOTO 1). Pour water over the top and let it soak for 15 minutes while preparing the other ingredients (PHOTO 2).
After soaking, squeeze out all the excess water (PHOTO 3). Sauté chopped onion until soft and translucent. Then transfer to the mixing bowl with the bread (PHOTO 4).
Let it cool at room temperature for a few minutes before continuing.
To the mixing bowl, add the ground beef, ground pork, egg, garlic, parsley, and seasonings (everything but the remaining oil) (PHOTO 5). Use your hands to combine and knead until the mixture is smooth (PHOTO 6).
Divide the mixture into 8 balls and then slightly flatten each into a thick disc. These German hamburgers shouldn't be as thin as American-style hamburger patties. They should be quite thick in comparison.
Heat the remaining 2 tablespoons of oil in a large preferably non-stick skillet over medium to medium-high heat.
Fry the patties on the first side about 4 to 5 minutes, or until nicely browned. Then flip the patties over (PHOTOS 7-8).
Reduce the heat to medium-low to low, and cover the pan. Cook another 7 to 8 minutes until browned on the bottom and cooked through. The internal temperature should read 160°F with an instant read thermometer.
Transfer patties to a plate lined with paper towels to drain off any extra oil and then serve. Frikadellen are normally served “naked” with mustard and potato salad, mashed potatoes, or french fries on the side or in a Brötchen or split hard roll with mustard.
Please scroll to the bottom of the post for the full recipe (in a printable recipe card) including ingredient amounts and detailed instructions.
Expert tips
Make Ahead: You can combine the meat mixture a day in advance, which will actually allow the flavors to develop even more. Cover and refrigerate and then assemble and fry the patties when you're ready. Alternatively, you may assemble the patties in advance and cover and refrigerate them until ready to cook.
Freezing: Frikadellen freeze beautifully! Store them in freezer-safe zip top bags or freezer-safe airtight containers for up to 3 months. Then thaw and reheat in a microwave, pan or oven.
Leftovers: Buletten are great as leftovers! You can either reheat them in a microwave, pan, or oven, or even eat them cold if you prefer.
In Germany, Frikadellen are usually served naked (without a bun) with mustard and potato salad or auf die Hand at German food trucks (Imbissbuden) in a hand-cut hard roll (Brötchen) with mustard, making it easier to eat on the go.
There are other creative variations too for how Germans enjoy Frikadellen. For example, Berliners call them Pferdeäppel auf Heu (Road Apples on Hay) when served on sauerkraut.
In Denmark, Frikadeller are eaten on Danish rye bread (rugbrød) with red cabbage or pickle slices as a traditional Danish smørrebrød, or with boiled potatoes.
Other recipes you may like
- Himmel und Erde (German Heaven and Earth Potatoes)
- Flammkuchen (German Pizza with Bacon and Onions)
- Hawaiian Loco Moco (Hamburger Steak with Gravy)
- Köttbullar (Swedish Meatballs)
- Bitterballen (Dutch Fried Meatballs)
- Saucijzenbroodjes (Dutch Sausage Rolls)
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also follow me on social media on Facebook, Instagram, and Pinterest!
Frikadellen / Buletten (German Hamburgers)
Ingredients
- 2 ounces (55 grams) white sliced bread or rolls slightly stale
- ½ cup water
- 3 tablespoons vegetable oil or other neutral-flavored oil or as needed
- 1 medium onion finely chopped
- 8 ounces (225 grams) ground beef
- 8 ounces (225 grams) ground pork
- 1 large egg
- 3 cloves garlic minced or crushed
- 2 tablespoons finely chopped parsley
- 1 ½ teaspoons kosher salt
- 1 teaspoon dried marjoram
- 1 teaspoon mustard preferably German (plus more for serving)
- 1 teaspoon sweet paprika
- ½ teaspoon ground black pepper
Instructions
- Break up the bread or rolls into small pieces and place in a large mixing bowl. Pour water over the top and let it soak for 15 minutes while preparing the other ingredients. After soaking, squeeze out all the excess water and return to the mixing bowl.
- Meanwhile, heat 1 tablespoon oil in a skillet over medium heat and saute the onion until soft and translucent, about 5 to 7 minutes. Remove from the heat and transfer sauteed onions to the mixing bowl with the bread. Let it cool at room temperature for a few minutes before continuing.
- To the mixing bowl, add the ground beef, ground pork, egg, garlic, parsley, and seasonings (everything but the remaining oil). Use your hands to combine and knead until the mixture is smooth.
- Divide the mixture into 8 balls (about 88 grams each) and then slightly flatten each into a thick disc (wetting your hands can help with this process). These should not be as thin as American-style hamburger patties and should be quite thick in comparison.
- Heat the remaining 2 tablespoons of oil in a large skillet (I prefer using a non-stick one) over medium to medium-high heat. Arrange the patties in the pan and fry on the first side about 4 to 5 minutes, or until nicely browned.
- Flip all the patties over, reduce the heat to medium-low to low, cover the pan, and cook another 7 to 8 minutes until browned on the bottom and cooked through. The internal temperature should read 160°F with an instant read thermometer.
- Transfer patties to a plate lined with paper towels for a couple minutes to drain off any extra oil and then serve. Frikadellen are normally served “naked” with mustard and potato salad, mashed potatoes, or french fries on the side or in a Brötchen or split hard roll with mustard.
Notes
- Make Ahead: You can combine the meat mixture a day in advance, which will actually allow the flavors to develop even more. Cover and refrigerate and then assemble and fry the patties when you're ready. Alternatively, you may assemble the patties in advance and cover and refrigerate them until ready to cook.
- Freezing: Frikadellen freeze beautifully! Store them in freezer-safe zip top bags or freezer-safe airtight containers for up to 3 months. Then thaw and reheat in a microwave, pan or oven.
- Leftovers: Buletten are great as leftovers! You can either reheat them in a microwave, pan, or oven, or even eat them cold if you prefer.
Nutrition
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*
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