VINTAGE AND MODERN RECIPES COME TOGETHER!! The vintage and the modern get discovered together!! PLEASE JOIN ME on my journey discovering the world 🌍 of vintage and modern!!
(Source: thaigold.eu recipe and photos and unsplash and veltra and tripmasters and Duncan’s Thai kitchen video and spice cravings video and Jaimie Oliver video)
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(Source; kitchen project.com recipe and photos and Wikipedia and Pinterest.com and gift.com and Bavarian clockworks.com and Chef Keem video and all tastes German video and team banquettes video)
••••KATHY’S TOUR OF FOOD CONTINUES ••••IN GERMANY 🇩🇪!! COME ALONG!!
Ingredients: 2 large slices of bread 1 egg 1 onion chopped fine or 2 tablespoons dried onion flakes 1 pound minced meat, ( we recommend 1/2 ground pork, and 1/2 ground beef.) 1 Tbsp German style mustard 1 teaspoon paprika Salt to taste Pepper to taste
1. Soak the bread (use bread that has a bite to it or use day old french) in water.
2. Mince the onions. Squeeze the moisture out of the bread and put in a bowl.
3. Add the egg ,minced onions,and mustard. Season with Salt,Pepper and Paprika. Mix well
4. Make into 4 burgers. You of course can make them into more or less.
We made them oval because we used oval buns. (Brötchen)
5. BBQ the burgers on both sides to a temperature of 165 degrees. Notice how the burgers are not greasy and they hold together well.
6. Einzi Johnson recommended a Brötchen over a hamburger bun. We first sliced themand then crisp them up in a 350 degrees oven for about 5 minutes. If you can't find these oval rolls a French Baguette cut into 5 inch chunks or how ever long works well. What you want is a crispy crust but tender on the inside. A real contrast from a soft hamburger roll.
7. Place on the roll and we served them with BBQued fries, Butter lettuce leaves, purple onion slices, tomato and pickles. For condiments we served German mustard, catsup and mayonnaise.
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Notes;
These Burgers are also called Buletten in Berlin.
Here are some fun notes on Bulleten from Corliss Cogan:
The term, "Buletten" is used exclusively in Berlin and is "Berlinerisch" for Frickadellen.
Berliners are known for their own unique jargon and it is not uncommon for them to have their own words for things
, i.e. a small hardroll in Germany is "Broetchen, but in Berlin it is a "Schrippe". Typical "Herz mit Schnauze" for the Berliners...I am probably one of the few people who, when they learned German, learned Berlinerisch first!!! Da kiekste wat!!!
••••ENJOY THE VIDEO!!
Another Variation;
Alissa wrote me and told me her family recipe they soak the bread in milk , and they saute the onions before mixing them in with the meat. Basil is also added to the spice mixture.
Making them into Meatballs:
Ursela Dunn makes medium size meatballs with this meat mixture and fries them in about
1 / 2 cup oil, then drains them on paper towel.
To make these leaner we ground our own pork tenderloin. You can also bread the Frikadellers, and fry them. Some are breaded and some are not.
