Fleischpflanzerl - Savory Bavarian Meat Patties

Traditional Bavarian Fleischpflanzerl - a treat enjoyed warm or cold.

Pre-Time: 20 minutes
Cook-Time: 15 minutes

INGREDIENTS (4 Portions)

• 1 lb ground beef (traditionally a mix of 50% ground beef and 50% ground pork)

• 1/2 yellow onion, finely chopped

• Fresh parsley, chopped
  (about 2-3 tablespoons)

• Salt 

• Pepper

• Nutmeg, ground 

• Caraway, ground 

• Coriander, ground

• 1/2 tbsp marjoram

• 1 cup breadcrumbs or ~1/4 of a day-old French baguette or ciabatta, torn into pieces

• 1/2 cup lukewarm milk

• 2 eggs

• Ghee or oil, for frying
  

UTENSILS

• Large frying pan

• Plate lined with paper towels
  
  

SIDES

• Bavarian potato salad

• Mashed potatoes & Gravy

Fleischpflanzerl are delicious Bavarian meat patties, lighter and fluffier than your typical burger thanks to the addition of bread crumbs and eggs. These savory patties are perfect served warm with mashed potatoes and gravy or a refreshing potato salad. They also make for a fantastic cold snack on a charcuterie board, paired with mustard or ketchup for dipping.

01

In a bowl, combine the ground beef, finely minced onion, chopped parsley, and breadcrumbs or day-old bread. Warm the milk until lukewarm, then pour it over the breadcrumbs and let them soak for a few minutes until fully absorbed.

02

Add the egg, and season well with salt, pepper, nutmeg, caraway, coriander, and marjoram. Mix everything thoroughly with your hands until well combined. The mixture should feel light and airy but firm enough to hold its shape. If the mixture is too dry, add another egg or a splash of milk. If it’s too wet, mix in more breadcrumbs until the desired consistency is achieved.

03

Heat a few tablespoons of ghee or oil in a large non-stick pan over medium heat. With slightly dampened hands, shape the meat mixture into balls and flatten them gently into patties.

04

Carefully place the patties in the hot pan, leaving space between each one. Cook them in batches if needed. Fry the patties over medium heat, allowing them to develop a deep golden-brown crust while cooking through. Cooking at a lower temperature for a longer time helps prevent burning.

05

Turn the patties occasionally to brown them evenly on both sides. Once fully cooked, transfer the patties to a plate lined with paper towels to drain excess fat. Repeat the process for the remaining patties, adding more ghee or oil as necessary.

06

Serve the Fleischpflanzerl warm with Kartoffelsalat (Bavarian potato salad) or alongside creamy mashed potatoes and your choice of gravy, cream sauce, or tomato sauce. For a different twist, allow them to cool and enjoy them as a delicious cold snack during “Brotzeit” or as part of a charcuterie board.