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German Hamburgers (Frikadellen)

Rated as 4.42 out of 5 Stars
11

"The original hamburger, these are served like a flattened meatball with some steamed string beans and salad. I also like to use this recipe to make Swedish meatballs (but omit the paprika). My Aunt in Hamburg, Germany taught me this recipe and I've been making them ever since. Serve with steamed string beans and tossed salad. Or serve on a Kaiser roll with lettuce, tomato, pickled cucumbers, finely sliced deep fried onions and curry ketchup."
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Ingredients

40 m servings 272
Original recipe yields 4 servings

Directions

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  1. Soak Kaiser roll in a bowl of water for 10 minutes. Drain, squeezing out excess water, and crumble into a large bowl.
  2. Mix crumbled roll with ground beef, ground pork, onion, parsley, egg, paprika, salt, and black pepper until well blended. Shape meat into large flattened meatballs.
  3. Heat a large nonstick skillet over medium heat; fry meatballs until browned and no longer pink in the center, about 5 minutes per side.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 272 calories; 16 8.5 22.4 117 138 Full nutrition

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Reviews

Read all reviews 27
  1. 33 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I doubled this recipe (I actually had two day-old Kaiser rolls to use, believe it or not) and actually made meatballs out of them. I set half aside for tomorrow and used the other half to make S...

Most helpful critical review

Neither myself or my husband liked this recipe. I made it into a meat loaf rather than burgers or meatballs but I followed the recipe as stated. We didn’t like the consistency and it was quite...

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I doubled this recipe (I actually had two day-old Kaiser rolls to use, believe it or not) and actually made meatballs out of them. I set half aside for tomorrow and used the other half to make S...

Excellent recipe! I grew up eating Frikadellen and these are just as I remembered. I will be making them for my family often. Thanks Amy!

Delicious recipe Amy! I make Frikadellen for my kids all the time. They love them hot or cold. Adding a little soy sauce and rolling them in breadcrumbs before baking is another variation. Thank...

I have actually made these when I lived About an hour SW of Munich in Germany only I know them under a different name. The name we called them was Rissoles or Koenigsberger but the only differen...

Just the way my Mutti made them - but she breaded them also and called them "bouletten" I make these all the time - they are delicious on the grill also.

I followed the recipe exactly and my family couldn't stop raving about it! Even my 3 year old cleaned his plate. We love German food and will add this to our list of German favorites. Thanks for...

Frikadellen is one of my favorites at our local German restaurant. These are good but I am still on the hunt for the recipe with caraway seed. Thanks for sharing Amy.

Neither myself or my husband liked this recipe. I made it into a meat loaf rather than burgers or meatballs but I followed the recipe as stated. We didn’t like the consistency and it was quite...

They came out very good tasting but did not hold together, I will try a meat with less fat and that will do the trick next time. I used sliced bread and it worked great. My mom made these a lot ...