Frikadeller Meat Patties With Sauce Food

FRIKADELLER (DANISH MEATBALLS)

Steps:

• Mix the veal and pork together in a bowl, and stir in the milk, onion, and egg. Mix the bread crumbs into the meat. Sprinkle in the flour, and knead well to mix. Stir in the seltzer water, season to taste with salt and pepper, and mix well. The mixture should be very moist, but not dripping.
• Chill the meat mixture for 15 to 30 minutes in the refrigerator, to make the meatballs easier to form.
• Heat the margarine in a large skillet over medium heat.
• To form meatballs, scoop up about 2 1/2 tablespoons of meat mixture with a large spoon, and form the mixture into a slightly flattened, oval meatball about the size of a small egg. Place the meatballs into the heated skillet, and fry for about 15 minutes per side, until the meatballs are well-browned and no longer pink in the center.

GERMAN HAMBURGERS (FRIKADELLEN)

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.

FRIKADELLEN (GERMAN MEAT PATTIES)

Steps:

• Soak the bread in water, then squeeze out the water.
• In a bowl, mix the meat, onion, eggs, bread, mustard, stock cube, parsley and pepper and knead until you get an even mixture.
• Form flat hamburgers no bigger than the palm of your hand.
• In a frying pan, fry the hamburgers in olive oil until cooked through.

DANISH "FRIKADELLER" MEAT PATTIES

Steps:

• Brown the butter in a fry pan.
• Shape the meat mixture into oval patties about 4" long and 1/2" thick.
• Use two wet spoons.
• Fry on each side for about 5 minutes or until they are really brown and cooked inside.
• Shake them on the pan to get them brown all over.

BURGER PLATE

Steps:

• Using a Microplane or other fine grater, finely grate about 1 tablespoon of the onion from the root end into a large bowl and set aside. Slice the remainder of the onion crosswise into 1/2-inch-thick rings, add to a separate small bowl and fill with cold tap water. Soak the onion rings in the refrigerator to mellow out.
• To the bowl with the grated onion, add the ground beef, panko, Worcestershire sauce, ketchup, brown sugar and nutmeg. Season with the salt and pepper. Form the beef into 4 patties (about 1-inch thick).
• Heat a large skillet over medium. Add enough oil to lightly coat the bottom of the pan and wait until it's shimmery. Carefully add the patties to the pan and cook until browned and caramelized, 2 to 3 minutes per side.
• Remove the pan from the heat, top each patty with a slice of cheese and cover the pan until the cheese is melted and the hamburgers are no longer pink on the insides, 1 to 2 minutes.
• To serve, evenly divide the cheese-topped patties, the tomatoes, pickles and bread among 4 plates. Drain the onions and add to the plates, along with a squirt each of ketchup and mustard. Eat with a knife and fork or, if you'd like, sandwiched between the bread.