German classics
German meat patties with mustard and parsley
These patties should brown on the outside while staying tender within.
- Total time
- 40 min
- Servings / pieces
- 4
- Topic
- German classics
These patties should brown on the outside while staying tender within. A soaked bread roll binds the mixture without making it as dense as a large quantity of dry crumbs. Finely diced onion is softened first, preventing sharp raw pieces in the centre. Mix the mince only until the ingredients are evenly distributed. Eight fairly flat patties are easier to cook evenly than four thick ones. Serve with potato salad, cucumber salad or simply cooked carrots, allowing their lightly seasoned flavour to remain the focus.
Method
Step by step
- 01
Soak the bread
Tear the roll into rough pieces and soak in milk for ten minutes. Squeeze thoroughly and break up with your fingers. Large pieces would leave conspicuous soft, pale patches inside the cooked patties.
- 02
Soften the onion
Dice the onion very finely. Heat one tablespoon of oil and cook the onion over medium heat for five minutes, softening it without deep browning. Spread on a plate to cool before combining with the meat.
- 03
Shape the mixture
Briefly mix mince, bread, onion, egg, mustard, parsley, salt, pepper and paprika. Divide into eight portions. Use damp hands to shape patties about 2 cm thick, smoothing the edges so they do not split when turned.
- 04
Brown steadily
Heat the remaining oil over medium heat. Add patties with space between them and cook for about five minutes on the first side. Wait for a crust to form before turning; they should release with a spatula.
- 05
Cook through
Cook for another five to seven minutes, reducing the heat if necessary. The centres must reach 70 °C for at least two minutes. Avoid repeatedly pressing them flat, which squeezes out juices. Rest briefly on a warm plate and serve.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Checking the binding
Wet bread makes the mixture loose. If shaping is difficult, add one tablespoon of breadcrumbs and wait five minutes. Avoid adding a large quantity immediately: crumbs need time to swell and can otherwise make the patties dry.
Even browning
An overcrowded pan loses heat and collects liquid. Cook in two batches instead and keep the first warm. Lower the heat if the outside darkens rapidly; a brown crust does not establish whether the centre is cooked.
Kitchen questions
One more question?
Can I use only beef mince?
Yes, although the patties will be firmer. Avoid overcooking very lean mince and retain the soaked bread.
Can I freeze them?
Cool cooked patties promptly, freeze individually and then package. Thaw and reheat thoroughly before serving.
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