Best German Hamburger Recipe – Oma's Buletten (Frikadellen) * (2024)

Buletten, that's what I grew up with. It's the best hamburger recipe because, well, it's from Hamburg, and Hamburg's hamburgers are the real thing!

Called by many names in Germany, such as frikadellen, fleischklösse, fleischpflanzerl, klopse, hacksteak and buletten, this lowly piece of ground meat has very humble yet global beginnings.

Where did Hamburgers originate?

Its assumed history is that in the 1200's, Genghis Khan's Mongols put small pieces of meat under their saddles as they rode. When it was meal time, the flattened meat would have been 'tenderized' and eaten raw. When the Mongols invaded Moscow in 1238, the Russians came to enjoy this meat, calling it 'steak tartare' (the Tartars were another name for the Mongols).

By the 15th century, this tenderized meat had spread through Europe and the Germans called it 'tartare steak'. By the 18th century, visiting sailors called it 'Hamburg steak' as they enjoyed it raw and sometimes cooked while they were in the port city of Hamburg.

In the 1850's, with the wave of German immigrants to the United States, the Hamburger steak went with them. For the boat trip, the meat would have been smoked and salted to last the voyage, and it was served between slices of bread.

In the meantime, the original hamburger was improved until Hamburg's Frikadelle was celebrated as the real thing.

What is the difference between German hamburgers and American hamburgers?

These German meat patties are entirely different from the American hamburger.

Often, American burgers are made with inferior or fatty ground beef. For Germans, a good cut of beef, pork and/or veal is used.

Though the German one may look like a regular hamburger, it is deliciously different. Although breadcrumbs can be used as a binding agent along with the egg in the ground meat mixture, the most popular way to do this in Germany is to use stale rolls or bread.

Not only is this method a great way to use leftovers, but it gives a lighter texture to the finished meat patty. Rolling the uncooked meat patties in breadcrumbs before frying, gives a wonderful crust to the hamburger.

What type of meat to use for German hamburgers?

Although you can use just lean ground beef, the best is a combination of ground beef and ground pork. You can also add ground veal to the mix.

You may have noticed this is very similar to my quick meatloaf recipe, and that's because, when you have a great recipe, you try to make the most of it. In fact, I use the same recipe when making meatballs.

What to serve with Oma's hamburgers?

• Potato salad is a delicious side dish. Make either the traditional northern German Potato Salad (with mayo) or my extra quick version that can be served hot, warm, or cold and is ready within 30 minutes to go along with this quick hamburger recipe.
• For a hearty meal, serve with boiled potatoes and mushroom gravy. Red cabbage on the side is perfect.
• For a simple supper, just put the hamburger in a crusty roll, add a slice of cheese, some German or Dijon mustard, perhaps some curry ketchup if you are adventuresome, and add some French fries on the side.
• For more ideas, take a look at these fifteen favorite side dishes to go along with this best hamburger recipe.

The photo above shows these hamburgers being served withpotato saladusing both regular and sweet potatoes. Since this was for a summer picnic, corn on the cob was served on the side. A real treat as well.

Also check outRich's techniquesformaking the best hamburger recipe for his "sweetie."

Oma says,

Don't overcook, or you'll have "Bremsklötze" (brake pads) ... German humor :)

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