GERMAN HAMBURGERS (FRIKADELLEN)
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.
Provided by Amy
Categories World Cuisine Recipes European German
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Soak Kaiser roll in a bowl of water for 10 minutes. Drain, squeezing out excess water, and crumble into a large bowl.
- 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.
- Heat a large nonstick skillet over medium heat; fry meatballs until browned and no longer pink in the center, about 5 minutes per side.
Nutrition Facts : Calories 272.1 calories, Carbohydrate 8.5 g, Cholesterol 116.8 mg, Fat 16 g, Fiber 1 g, Protein 22.4 g, SaturatedFat 6 g, Sodium 137.8 mg, Sugar 1.5 g
FRIKADELLEN: GERMAN HAMBURGERS
These are the BEST Frikadellen or Buletten as they're also called are German style meat patties that are pan fried and often served on a bun. Frikadellen are American hamburger imposters, but they're not like the American hamburger at all.
Provided by dirndlkitchen
Time 45m
Number Of Ingredients 12
Steps:
- Soak the roll in water for about 10 minutes, then squeeze out all the water. Peel and fine dice the onion, sauté until translucent and lightly browned, then put into a bowl.
- Add ground meat, spices, chopped parsley, garlic, and egg to the bowl and knead until combined (best to use your hands, but you can also use a fork).
- Add the drained roll to the meat mixture and knead until combined.
- Shape your Frikadellen patties and lay them onto a floured surface, so they won't stick. Heat some oil in a pan or on a griddle over medium-high, then add in enough Frikadellen to cover the pan (see note about Test Frikadelle).
- Fry for a few minutes without turning until thoroughly browned, turn and repeat, then reduce heat to medium low and continue frying for 10 more minutes or until cooked through. Transfer Frikadellen to a plate lined with paper towel to rest for a few minutes before serving (see note about Leftovers).
Nutrition Facts : Calories 394 kcal, Carbohydrate 12 g, Protein 25 g, Fat 27 g, SaturatedFat 10 g, TransFat 2 g, Cholesterol 130 mg, Sodium 784 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 13 g, ServingSize 1 serving
CLASSIC GERMAN HAMBURGERS
The bit of nutmeg in the meat mixture adds a subtle Old World flavor to these patties. Serve them with your favorite potato recipe.-Virginia Biehler, Fremont, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine ground beef, onion, parsley, eggs, seasonings and flour; mix well. Shape into six patties. Melt butter in a skillet; cook patties to desired doneness. Remove hamburgers to a serving platter and keep warm. , Cook onion rings in pan juices until soft and golden. Spoon onions and remaining cooking juices over hamburgers. Serve immediately.
Nutrition Facts :
HAMBURGERS (TAVERN STYLE)
Here is the hamburger you get in better taverns and bars, plump and juicy, with a thick char that gives way to tender, medium-rare meat. It is best cooked in a heavy, cast-iron skillet slicked with oil or fat. Ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you are ready to cook, and then when you do, form your patties gently. Season after the meat is in the pan.
Provided by Sam Sifton
Categories burgers, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 4 small piles of around 8 ounces each, and then lightly form these into thick patties of around 3 1/2 inches in diameter, like flattened meatballs. Season aggressively with salt and pepper.
- Increase heat under skillet to high. Put hamburgers into the skillet with plenty of distance between them and allow them to cook, without moving, for approximately 3 minutes. Use a spatula to turn hamburgers over. If using cheese, lay slices on meat.
- Continue to cook until meat is cooked through, approximately another 3 to 4 minutes for medium-rare. Remove hamburgers from skillet and allow to rest for approximately 5 minutes; meanwhile, toast the buns. Place hamburgers on buns and top as desired.
ENGLISH TRIFLE WITH ANGEL FOOD CAKE
Although this recipe uses a bit of sherry, the alcohol evaporates overnight. You may simply eliminate it if you don't care for alcohol. Two boxes of custard mix or vanilla pudding mix can be substituted for the pastry cream. However, using the pastry cream makes the dessert quite rich!
Provided by Marc Boyer
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 12h40m
Yield 10
Number Of Ingredients 13
Steps:
- The night before, slice the cake into 1/2 inch slices and sprinkle with sherry. Cover lightly so it won't get stale. Let sit overnight to allow alcohol to evaporate.
- To make the pastry cream: Mix sugar, flour and salt together in the top of double boiler. Slowly add milk to form a smooth mixture. Cook over low-medium heat stirring constantly until the mixture begins to thicken. Slowly pour 1/2 the hot milk mixture into a bowl of the beaten egg yolks, stirring constantly. Then pour all the mixture back into the double boiler and sir until thick. Add butter and vanilla. Chill.
- The next day, spread raspberry jam on top of sherried cake layers (or ladyfingers). Layer the bottom of a bowl with 1/3 the cake and pour 1/3 of the pastry cream over the top. Sprinkle with nuts. Layer cake, cream and nuts until all of the ingredients have been used. Top the uppermost layer with whipped cream and garnish with maraschino cherries and slivered almonds. Refrigerate 1 to 2 hours before serving.
Nutrition Facts : Calories 761.7 calories, Carbohydrate 101.2 g, Cholesterol 284 mg, Fat 33.5 g, Fiber 1.7 g, Protein 14.2 g, SaturatedFat 15.8 g, Sodium 601.7 mg, Sugar 75.7 g
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