Oma's German Hamburger Recipe for Authentic Buletten (Frikadellen)

by: Gerhild Fulson  / Oma Gerhild shares German recipes rooted in family tradition.

Updated on March 28, 2026

This German hamburger recipe makes authentic buletten, aka frikadellen, a classic German meat patty that’s easy and full of homestyle flavor.

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German Hamburgers. Oh, so good! Try making this recipe just like Oma

Buletten are what I grew up with, and to me, they’re the real hamburger. After all, the name goes back to Hamburg.

In Germany, they’re known by many names, like frikadellen, fleischpflanzerl, klopse, hacksteak, and buletten, but at heart they’re all the same: a humble little meat patty with roots that reached far beyond Germany.

Top Tips for Best Results

1. Use a roll: A soaked stale Kaiser roll gives these a softer, more authentic texture. Or, blend a fresh Kaiser roll.
2. Mix gently: Work the meat just enough to combine so the patties stay tender.
3. Check the texture: If the mixture feels too wet, add a little more breadcrumb.
4. Don’t overcook: Fry until done and nicely browned, but no longer, or they’ll dry out.

Where did the Hamburger Come From?

One early story traces the hamburger back to the Mongols in the 1200s, who are said to have eaten tenderized raw meat. Over time, similar meat dishes spread through Europe.

By the 1700s, “Hamburg steak” was linked to the German port city of Hamburg. In the 1800s, German immigrants brought it to the United States, where it eventually evolved into the hamburger we know today.

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What Is the Difference Between German Hamburgers and American Hamburgers?

German hamburgers are different from American hamburgers in both texture and ingredients.

American burgers are usually made with plain ground beef, while German versions often use a mix of beef, pork, or veal. Instead of just adding breadcrumbs, German cooks often use a soaked stale roll or bread in the meat mixture, which makes the patties lighter and more tender.

Before frying, the patties are often coated in breadcrumbs. That extra step gives them a crisp crust and a more old-fashioned, homestyle feel.

What Type of Meat to Use for German Hamburgers?

For German hamburgers, you can use lean ground beef, but a mix of ground beef and ground pork gives the best flavor and texture. Some cooks also add ground veal.

If this sounds a lot like my meatloaf recipe, that’s because it is. It’s a good, reliable mixture, and I use it for meatballs as well.

Sliced German meatloaf ready to be enjoyed

What to Serve with Oma's Hamburgers?

• Potato salad is always a good choice. You can go with northern German Potato Salad (with mayo) or make my extra quick version that’s ready in about 30 minutes
• For a heartier meal, serve these with boiled potatoes and mushroom gravy. A side of red cabbage fits beautifully.
• For a simple supper, tuck one into a crusty roll with cheese and a little German or Dijon mustard. Add some crispy onions on the side and you’re set.
• For more ideas, have a look at my favorite side dishes for German hamburgers.

German hamburgers make a great summer meal, especially with potato salad and corn on the cob.

The photo above shows these German hamburgers being served with potato salad made with both regular and sweet potatoes. Since this was for a summer picnic, corn on the cob made a perfect side.

Also have a look at Eran's favorite hamburger method for his “sweetie.”

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German Hamburger Recipe for Authentic Buletten (Frikadellen)

This German hamburger recipe makes authentic buletten, juicy old-fashioned German meat patties that are easy to make and full of homestyle flavor.

Prep Time:

5 minutes

Cook Time:

15 minutes

Total Time:

20 minutes

Servings:

Makes 6 servings

Ingredients:

• 1 stale Kaiser roll (see Hints below)
• 1 cup (240 milliliters) water or milk, warm
• 5 tablespoons (70 grams) butter or (75 milliliters) oil, divided
• 1 small onion, finely diced
• 4 tablespoons (16 grams) chopped fresh parsley
• 1⅓ pound (605 grams) ground beef (or a mix of beef and pork)
• 2 eggs
• 1 teaspoons (6 grams) salt
• ½ teaspoons (1 grams) freshly ground black pepper
• 1 tablespoons (15 milliliters) mustard
• ½ cup (75 grams) dry breadcrumbs, plus more if needed

Instructions:

1. Slice the stale Kaiser roll and place it in a small bowl. Pour the warm water over the sliced roll. Set aside. (See Hints below)
2. Heat 1 tablespoon (14 grams) of the butter in a large frying pan and sauté the onions for several minutes over medium-high heat until they’re translucent. Stir in the parsley and set aside. 
3. In a large bowl, mix together the ground meat, eggs, salt, pepper, and mustard.
4. Squeeze the liquid from the sliced roll and crumble it into the meat mixture.
5. Add the onion/parsley mixture and combine everything together gently with your hands. Add extra breadcrumbs if the mixture is too moist and won’t hold together.
6. Form 6 1-inch thick patties. Put the breadcrumbs onto a plate. Roll each patty into the breadcrumbs so that all the sides are covered.
7. In a large skillet, melt the remaining butter and brown the patties on each side for about 2 minutes. Reduce the heat, cover, and continue frying for about 8 minutes, turning them occasionally. Remove the lid at the end to evaporate the liquid. The internal temperature should be 160°F (70°C).
8. Serve.

Notes/Hints:

• Use a fresh Kaiser roll and pulse it in a blender until you have crumbs. Use these, without soaking them.
• Add ¼ cup (60 milliliters) ketchup or BBQ sauce and/or ½ cup (56.5 grams) cubed cheese to the meat mixture
• Add ½ cup cubed cheese (cheddar) to the meat mixture
• Try different seasonings to find your favorite. I like using "Montreal Steak Spice." (I know .... it's not German!)
• Personally, I prefer using lean ground beef. If you wish, you can use a regular grind and/or a mixture of beef, pork, or veal.
  
• You can easily double and triple the recipe.
• These can also be grilled on a BBQ for about 6 minutes per side or until done.
• Instead of a stale Kaiser roll, use some stale bread or ¼ cup (38 grams) dry breadcrumbs.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated on March 28, 2026

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.