Bulette, frikadelle or meat-balls – a mincemeat classic with many names, but always spicy, succulent and also a delight when eaten cold. The German term for hamburgers is “Fleischpflanzerl”, the “Pflanzerl” in “Fleischpflanzerl” comes from “Pfannzelte”, an old expression for a flat cake.
- 1tbsp oil
- 1 small onion, chop finely, fry until translucent
- 2 tbsps flat parsley, chop coarsely
- 500 g minced meat (veal, lamb, or a mixture of beef and pork)
- 1 egg
- 80 g LEIMER breadcrumbs
- 4 tbsps cream
- 2 tbsps strong mustard
- ½ tbsp marjoram
- 2 tbsps
- salt pepper from the mill to taste
- oil or concentrated butter for frying
Stir all the ingredients to a mass, then form hamburgers with wet hands and fry them at moderate heat on both sides in the pan until they are golden-brown.
- Minced meat should be processed on the day of purchase and always be thoroughly cooked.
- Make the hamburgers on stock and freeze them raw or roasted.
- Fill the raw mass in big mushroom caps (salted, peppered) or in hollowed-out zucchini, put spicy tomato sauce in an ovenproof dish, place the stuffed vegetables in it and roast them in the oven. Dredge with grated cheese shortly before the end of the cooking time and let it melt.
- Enclose cubelets of cheese in the meat mass and roast as usual until the cheese begins to melt.
- Serve with fresh salad or warm potato salad.