Classic German Hamburgers Recipe

5 1 1
Publisher Photo

Classic German Hamburgers Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 pounds lean ground beef (90% lean)
  • 1 medium onion, minced
  • 3 tablespoons minced fresh parsley
  • 2 large 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

Directions

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

Nutritional Facts

1 each: 323 calories, 16g fat (7g saturated fat), 155mg cholesterol, 358mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 32g protein.

  • 2 pounds lean ground beef (90% lean)
  • 1 medium onion, minced
  • 3 tablespoons minced fresh parsley
  • 2 large 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
  1. 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.
  2. 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

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kitchenhelperKY User ID: 83555 47182
Reviewed Mar. 29, 2009

"I made these last night for supper and they are really good.

Pam"

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