Ingredients:

  • 250g lean ground beef (80/20)
  • 250g ground pork (80/20)
  • 1 stale white bread roll (Kaiser roll)
  • 0.5 cup whole milk, lukewarm
  • 1 large egg
  • 1 medium yellow onion, very finely minced
  • 3 tablespoons fresh parsley, chopped
  • 1 tablespoon German medium-hot mustard (Mittelscharfer Senf)
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon sweet paprika
  • 1 pinch ground mace
  • 1 teaspoon butter
  • 2 tablespoons clarified butter (Ghee)

Instructions:

  1. Place the stale Kaiser roll in a bowl with 0.5 cup lukewarm milk. Note: Let it sit for at least 10 minutes until completely soft.
  2. Melt 1 teaspoon butter in a small pan and cook the minced onion until translucent and fragrant.
  3. Lift the roll out of the milk and squeeze it firmly with your hands to remove excess liquid. Note: You want a wet paste, not a dripping sponge.
  4. In a large bowl, add the 250g beef, 250g pork, egg, mustard, parsley, salt, pepper, paprika, and mace.
  5. Add the squeezed bread paste and the sautéed onions to the bowl.
  6. Mix the ingredients by hand until just combined. Note: Avoid over kneading, or the patties will become tough.
  7. Divide the mixture into 8 equal portions and shape them into round, slightly flattened disks.
  8. Add 2 tablespoons of clarified butter to your skillet over medium high heat until it shimmers and wisps of smoke appear.
  9. Place the patties in the pan and cook for 5-6 minutes per side until a dark mahogany crust forms.
  10. Move the frikadellen to a plate and let them rest for 3 minutes until the internal juices settle.