If you are in the area you may want to go to
Steubenville, Ohio named after General Von Steuben and
The fort that was built in his name in 1786.
Thank you to Judith from Steubenville, Ohio for the information.
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In Honor of the General we developed a recipe we love now
and call it..
The Von Steuben Burger
in honor of the great general from Germany that helped our troops
Let's start with what makes a German style hamburger...
In Germany depending on where you are there are many names for what is similar to
our hamburger. One name that most of my friends are familiar with is ......
Frikadelle
The name isn't even close to hamburger. Frika most likely comes from a word like fricasee
that some experts believe it is a compound of the two words Fry (fri) and casser (to chop or cut up)
and where the word "quash" comes from. Die Delle is a German word for a dent or ding,
so I just think of Frikadelle as a chopped and fried up ding!
also called Frikadelle which is 1 patty, Frikadellen=patties
Buletten
Boo-LET-en
If you go to Berlin you will find on the menu Buletten.
Believed to be from a French word that was picked up
when the Huguenots left persecution in France and arrived in Berlin. For food
they had these convenient
meat patties that they called "Boulle" a word for balls.
In Bavaria they call it
Fleischpflanzerl
das FLAISH-plan-zerl
Not sure what this means Fleisch of course is meat
and pflanz means planting.
Still in the Black Forest region they call it....
Fleischküchle
which means meat cakes!
This is not to be confused with the dish in the United States from
the German's from Russia called Fleischkuechle (fleisch-KEEK-la) that
is a wonderful hamburger and sometimes cabbage or kraut pie in dough.
The Inside Out Hamburger
The method of cooking them is very similar however and a bit different than the
American burgers we are used to. Most of the time they are served with out a bun.
Some call them "Inside Out Hamburgers"
They don't need a bun
because the bun is on the INSIDE ! .....
The Mix
Most every one of these delicious "Dents" are nicely seasoned then mixed
with a day old bread roll that has been soaked in milk and squeezed out and shredded to make
an nice binder for the meat. You can use a mix of different meats. The most favorite I see
is half Beef and Half Pork. The best I tried is 1/3 ground beef, 1/3 ground pork and 1/3 ground veal.
you can also substitute ground turkey or chicken.
The Shape
Rather than a flat patty the Frikadelle is generally shaped like it's predecessor the
meatball and then just slightly flattened so it is still nice and thick .
The Frying
Instead of a dry skillet they are cooked in a small puddle of oil and butter so to make a very nice
flavorful
crust on both sides. Don't worry though they are not greasy!
Sometimes they are lightly breaded with bread crumbs as to enhance the crust.
How to Serve
Frikadelle are served either hot or cold. They are great cold with mustard and small gherkins
or cucumber salad. (Gurkensalat), a good potato salad or even cooked red cabbage.
Sometimes they are served with a brown sauce and fried onions.
For the Von Steuben Burger we used Turkey Burger that was lean
But you can use any mix.
1lb Burger
Pretzel Burger
Von Steuben
1 lb Burger Turkey , beef , or blending
1 medium onion minced.
1/2 cup grated Gruyere or Emmentaler cheese
1 pretzel roll soaked in 1 cup of milk
ground crisp pretzel crumbs
1 tablespoon German mustard. (or mustard of your choice)
1/4 cup chopped fresh parsley
1 teaspoon dried marjoram, or similar herb like oregano or thyme
1 egg
8 strips of cooked bacon
8 Slices of Gouda, Gruyere or Emmentaler Cheese
Saute the onion till soft and slightly brown.
Squeeze out any remaining milk from the soaked bread and shred to mush.
Mix all ingredients with the meat.
Divide the meat into 8 balls meat balls rolling them well into the hands to
make sure the ball is solid. Then press down on two sides slightly to make
a thick patty. Bread the patties in the crushed pretzels.
Fry each patty in a about 1/4 inch vegetable oil. I like to add a bit of butter to it as well.
Put it on a Pretzel Bun and top it with either a Gouda, Gruyere or Emmentaler cheese, bacon, mustard, and
your favorite condiments.
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German Style Hamburgers on the BBQ
This is the same blend of meat and seasoning but done on the BBQ
Go here to make this recipe with step by step pictures
with Brat Fries
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A great addition to this project. The story of my heritage that is so
important to preserve and so should you. This may bring back good
memories and inspire you to write your own memories which is important
to your kids and family. SOMEDAY they will be interested.
Below are a few of the Step by Step Recipes Featured. Print them off when ready to cook and keep them in a notebook. |
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Sauerbraten |
Bratwurst |
Pan fried Chicken Schnitzel |
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Apfel Strudel |
Old Fashioned Home Made Noodles |
German Potato Salad |
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Springerle |
Spätzle |
Gefullte Nudeln |
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See the Whole List!
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Order the Kindle Version
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