Frikadelle or Bulette – Typical German Hamburger

Germany has its own Hamburgers, and they are quite different from the American version. We mix bread in and no other spices than salt, pepper and paprika. In the North of Germany you call them “Bulette”, in the South “Fleischpflanzerl” and in general they are named “Frikadelle”. Where I come from, the Black Forest region, we call them “Fleischkuechle” (little meat cakes).
You can eat them warm or cold. As a snack you would put them into a bun, add some mustard and that’s it. As a warm dish enjoy them with potato salad (again potatoes!) or French fries. But however you want to call them and enjoy them – they are so good.


500 g mixed minced meat (beef and pork)
1 egg
1 dry German bun (or some dry baguette bread if you don’t have German buns)
1 onion
salt, pepper, some paprika powder
bread crumbs
cooking oil

How you make it
– Put the minced meat into a bowl and knead the meat very well.
– Soak the bread or bun in cold water and mix it with the meat
– Add the egg and mix it in
– Peel onion and chop it into very small pieces, mix it into the meat
– add salt, pepper and paprika powder as desired
– form meat balls out of the meat and press them so they are flat
– turn the meat in bread crumbs
– in a pan heat the oil and fry the hamburgers on medium heat for 3 minutes each side.

When they are done put them briefly on kitchen paper which will absorb any additional oil.
Serve them warm with bread, potato salad, French Fries or fried potatoes and a green sald. It really makes me hungry now…

Recipe and picture from – Thank you!

About gabrielle

Visual Artist, Photographer, Writer, Blogger, Cook
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