Classic German Hamburgers Recipe
The bit of nutmeg in the meat mixture adds a subtle Old World flavor to these patties. Serve them with your favorite potato recipe.Virginia Biehler, Fremont, Ohio
- 2 pounds lean ground beef (90% lean)
- 1 medium onion, minced
- 3 tablespoons minced fresh parsley
- 2 Eggland's Best Eggs, beaten
- 1/2 to 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 large onions, thinly sliced, separated
- In a large bowl, combine ground beef, onion, parsley, eggs, seasonings and flour; mix well. Shape into six patties. Melt butter in a skillet; cook patties to desired doneness. Remove hamburgers to a serving platter and keep warm.
- Cook onion rings in pan juices until soft and golden. Spoon onions and remaining cooking juices over hamburgers. Serve immediately. Yield: 6 servings.
Originally published as Classic German Hamburgers in Country Ground Beef 1993, p22
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed Mar. 29, 2009
I made these last night for supper and they are really good.