bbqgeekess
Babbling Farker
- Joined
- Jul 6, 2013
- Location
- Oklahoma
I created the following recipe, using the meatballs recipe in "The German Cookbook" (highly rated book for authenticity), as a guideline. (That recipe in the book is called "Konigsberger Klopse" -- p. 216.)
It's pretty darn delicious! Just ate some right now -- after I did my last tweak, and I'm really happy with it. They have a nice/comforting salisbury steak-like texture.
Great thing about this recipe is that it uses a 50% beef / 50% pork mixture, which only cost me a combined total of $1.59 pound; (I used beef brisket at $2.19/lb and pork butt at $0.99 a pound.) So for under $2 total it makes enough easily for 2 - 4 people.
Tasty German Patties
[Serves 6-8; makes 16 thin patties]
1 pound finely ground beef
1 pound finely ground pork butt
1 egg
6 tbsp bread crumbs (I used Great Value Plain Bread Crumbs)
1 tsp fish sauce (best is three crabs brand -- got mine at Asian market)
1/2 tsp lemon oil (you can buy a bottle of this on the cheap in baking isle)
2 tbsp onion powder
2 tsp garlic powder
1 tsp black pepper
4 tsp dried parsley
1 tsp salt
Regarding the fish sauce, the book uses anchovies; I substituted this in because it works and is much more affordable. I suppose it might taste better with anchovies -- I'll try it some day.
Regarding the lemon oil, the book uses freshly grated lemon zest. I didn't have any lemons on hand and always have the lemon oil up in the cupboard (I think I got the bottle of it for only a $1 -- it's cheap). Gives it a nice lemony flavor similar to the oil that comes from the zest. I'll try with lemon zest in the near future to see how much better it is.
Directions:
Combine/knead everything together in a mixing bowl for a good while, ensuring everything is combined well and until the mixture is well emulsified.
Divide the meat mixture evenly into 16 portions, and form each into a thin 3" or so diameter patty -- they form easily and hold together well. Being this thin, they fry up fast and brown nicely.
Idea: Serve with some mashed potatoes & beef gravy. The beef gravy should have some caraway seeds in it along with some capers put in at the end. At the very end of the gravy, just before serving mix in a couple dollops or so of sour cream (optional). Note: when making the gravy, if you like, you can sit the meat patties in it to absorb the gravy and to release into the gravy. Also, make sure to the use the pan you fried the patties in for starting the gravy to get that extra residual flavor from the pan.
Enjoy -- let me know how it tastes if you decide to make them.
It's pretty darn delicious! Just ate some right now -- after I did my last tweak, and I'm really happy with it. They have a nice/comforting salisbury steak-like texture.
Great thing about this recipe is that it uses a 50% beef / 50% pork mixture, which only cost me a combined total of $1.59 pound; (I used beef brisket at $2.19/lb and pork butt at $0.99 a pound.) So for under $2 total it makes enough easily for 2 - 4 people.
Tasty German Patties
[Serves 6-8; makes 16 thin patties]
1 pound finely ground beef
1 pound finely ground pork butt
1 egg
6 tbsp bread crumbs (I used Great Value Plain Bread Crumbs)
1 tsp fish sauce (best is three crabs brand -- got mine at Asian market)
1/2 tsp lemon oil (you can buy a bottle of this on the cheap in baking isle)
2 tbsp onion powder
2 tsp garlic powder
1 tsp black pepper
4 tsp dried parsley
1 tsp salt
Regarding the fish sauce, the book uses anchovies; I substituted this in because it works and is much more affordable. I suppose it might taste better with anchovies -- I'll try it some day.
Regarding the lemon oil, the book uses freshly grated lemon zest. I didn't have any lemons on hand and always have the lemon oil up in the cupboard (I think I got the bottle of it for only a $1 -- it's cheap). Gives it a nice lemony flavor similar to the oil that comes from the zest. I'll try with lemon zest in the near future to see how much better it is.
Directions:
Combine/knead everything together in a mixing bowl for a good while, ensuring everything is combined well and until the mixture is well emulsified.
Divide the meat mixture evenly into 16 portions, and form each into a thin 3" or so diameter patty -- they form easily and hold together well. Being this thin, they fry up fast and brown nicely.
Idea: Serve with some mashed potatoes & beef gravy. The beef gravy should have some caraway seeds in it along with some capers put in at the end. At the very end of the gravy, just before serving mix in a couple dollops or so of sour cream (optional). Note: when making the gravy, if you like, you can sit the meat patties in it to absorb the gravy and to release into the gravy. Also, make sure to the use the pan you fried the patties in for starting the gravy to get that extra residual flavor from the pan.
Enjoy -- let me know how it tastes if you decide to make them.
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And that Mallard reaction / Caramelization really adds to it, since they brown so easily with the bread crumbs and egg in it.
