Ingredients:

  • 250g lean ground beef
  • 250g ground pork
  • 1 stale white Kaiser roll
  • 120ml warm milk
  • 1 large egg
  • 1 tbsp medium hot German mustard
  • 1 small yellow onion, finely minced
  • 3 tbsp fresh parsley, chopped
  • 1 tsp dried marjoram
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 pinch ground nutmeg
  • 2 tbsp clarified butter
  • 2 large yellow onions, thinly sliced
  • 2 tbsp unsalted butter
  • 0.5 tsp sugar
  • 1 pinch salt

Instructions:

  1. Soak the bread. Tear the stale Kaiser roll into small chunks and submerge them in the 120ml warm milk for 10 minutes. Note: The bread should be completely saturated and soft.
  2. Squeeze the roll. Lift the bread out of the milk and squeeze hard with your hands to remove excess liquid. Discard the remaining milk.
  3. Combine aromatics. In a large bowl, mix the 250g beef, 250g pork, squeezed bread, egg, minced small onion, mustard, parsley, marjoram, salt, pepper, and nutmeg.
  4. Mix gently. Use your hands to fold the ingredients together until just combined. Note: Over mixing makes the meat tough.
  5. Shape the patties. Divide the mixture into 4-6 round, slightly flattened patties. Press a small dimple into the center with your thumb to prevent them from bulging while frying.
  6. Prep the onions. While the meat rests for a few minutes, slice your 2 large onions into thin rings.
  7. Sear the meat. Heat clarified butter in your skillet over medium heat. Fry the patties for 5-6 minutes per side until deep brown and crusty.
  8. Rest the meat. Remove the Frikadellen to a warm plate and tent loosely with foil.
  9. Caramelize onions. In the same pan (don't wipe it out!), add the 2 tbsp unsalted butter, sliced onion rings, sugar, and a pinch of salt.
  10. Finish the topping. Sauté the onions over medium low heat for about 10 minutes until golden, soft, and slightly sweet. Pile them high on top of the meat.