German Style Hamburgers Food

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.

GERMAN-STYLE HAMBURGERS

Steps:

• In a bowl, combine potatoes, onion, Worcestershire sauce and salt. Crumble beef over mixture and mix well. Shape into four patties, about 1/2-in. thick. , In a skillet, cook patties over medium-high heat for 10-12 minutes or until no longer pink, turning once. Serve on buns with lettuce and tomato.

CLASSIC GERMAN HAMBURGERS

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.

GERMAN-STYLE HAMBURGERS

Steps:

• In a bowl, combine potatoes, onion, Worcestershire sauce and salt.
• Crumble beef over mixture and mix well.
• Shape into four patties, about 1/2 inches thick.
• In a skillet, cook patties over medium-high heat for 10-12 minutes or until no longer pink, turning once.
• Serve on buns with lettuce and tomato.

GERMAN-STYLE HAMBURGERS

Steps:

• 1. Slowly melt butter in a medium skillet. Set skillet aside until butter cools slightly.
• 2. In large bowl, gently but thoroughly mix ground beef with plain or seasoned salt and 3 tablespoons of the melted butter. Form into 4 1-inch thick patties.
• 3. Add sliced onion to the skillet. Saute slowly until onion is tender; push onion to side of skillet. Add patties to skillet; raise heat to medium and cook until patties are browned on underside. Flip patties and cook to desired doneness, adding additional butter to skillet if needed. Do not flip patties more than once, and do not press patties down with spatula.
• 4. Serve patties surrounded and covered with the onions, or on a bun, if desired.

CHEESEBURGER CUPS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, brown sugar, mustard and Worcestershire sauce. Remove from the heat; set aside., Press each biscuit onto the bottom and up the sides of a greased muffin cup. Spoon beef mixture into cups; top with cheese cubes. Bake at 400° for 14-16 minutes or until golden brown. Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, thaw pastries in the refrigerator for 8 hours. Reheat on a baking sheet in a preheated 375° oven until heated through.

CLASSIC GERMAN BURGERS

Steps:

• Combine all ingredients except butter and onion rings. Shape into patties. Melt butter in skillet over medium to med-high heat. Fry in melted butter until desired doneness, about 10-12 min per burger.
• Remove and keep warm. Fry onion rings in pan drippings until golden. Place burger on bun, with whatever condiments you like. Put fried onion on top of burger, enjoy!