Name: EFK Frikadellen
Yield: 8 patties / about 6 servings
Ingredients: 1 lb ground beef; 1 lb ground pork; 1 stale Kaiser roll or 2 thick slices white bread; 1/2 cup milk or water, for soaking; 1 small yellow onion, finely diced; 1 tbsp butter; 1 large egg; 2 tbsp German or Dijon mustard; 2 tbsp chopped parsley; 1 tsp sweet paprika; 1 tsp dried marjoram; 1 1/2 tsp kosher salt; 1/2 tsp black pepper; 2 tbsp neutral oil or clarified butter, for frying

Directions

1. Tear the bread into a bowl, cover with milk or water and soak 10 minutes. Squeeze very dry.
2. Cook the onion in butter over medium heat 4–5 minutes until soft; cool slightly.
3. Combine beef, pork, soaked bread, onion, egg, mustard, parsley, paprika, marjoram, salt and pepper. Mix gently just until uniform.
4. Shape into 8 oval patties, about 3/4 inch thick.
5. Heat oil or clarified butter in a large skillet over medium heat. Cook patties in batches until well browned and the centers reach 160°F, about 5–6 minutes per side depending on thickness. Rest 3–5 minutes before serving.

Equipment

Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; mixing bowl; de Buyer 12.5-inch carbon-steel skillet; instant-read thermometer; spatula

Food safety & storage

Because Frikadellen use ground beef and pork, cook the center to 160°F. Avoid cross-contamination from raw ground meat and refrigerate cooked leftovers within 2 hours.

EFK Frikadellen

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.