Here comes the recipe for incredibly good Austrian burger patties from my grandma. These patties are a little more work than the usual Austrian burger patties, but I promise you, it's worth it!
My grandma serves them with mashed potatoes and sweet cucumber pickles. Also with roasted onions, parsley potatoes, raw onion slices or with a bread roll and mustard as a burger...
Minced meat patties can be used in many ways, can be frozen and will provide lots of joy at the Sunday table with your dear guests.
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Granny's secret trick
The secret of my grandmother's Austrian burger patties recipe is that she breads the minced patties properly before frying them - that means not just turning them in some breadcrumbs, but she breads them with flour, eggs and breadcrumbs. This secret trick ensures that the patties are wonderfully crispy on the outside and super soft on the inside.
Ingredients
For grandma's minced patties you need:
- Mixed mince (beef and pork)
- stale white bread rolls or bread cubes - unflavored
- egg
- yellow onion
- garlic
- salt
- pepper
- marjoram - dried
- parsley - fresh or frozen
- neutral oil - e.g. rapeseed, corn; for frying (no olive oil)
In addition, for the breading you need:
- flour - wheat flour, no wholewheat
- whisked egg
- breadcrumbs, unflavored - easy to make yourself with a mixer/blender
The exact amounts can be found in the printable recipe card at the bottom of this post.
Video
This video is in German (sorry!) but it shows how how my granny breads the patties.
Instructions
Salt and pepper minced meat. The earlier you salt, the better the salt can be absorbed by the meat. (However, do not leave raw minced meat out of the fridge for more than like 30 minutes or so...)
Slice dry bread rolls (or use bread cubes). Place in a bowl and cover with water, stirring a little so that the entire bread can be well soaked. Soak for about 10 minutes.
As soon as the breadcrumbs are very soft, squeeze the breadcrumbs well. The water is no longer needed. If you used diced bread, you can squeeze them out in a sieve.
Place the breadcrumbs (with as little liquid as possible) in a large bowl with the minced meat.
Chop the onion very finely and add to the mixture in the bowl.
In many traditional Austrian recipes, the onions are fried upfront, but my grandmother uses raw onions for the mixture.
Peel and press garlic, using a garlic press.
Pluck the parsley leaves from the stalks and chop finely. Also add to the bowl.
Add egg and marjoram.
Mix well with hands. If the mixture is too runny to form patties, add breadcrumbs little by little until they form well.
Shape the patties into the desired size and bread them: To do this, roll the patties one after the other in flour, beaten egg and breadcrumbs. (See also the video above in the post.) Make sure, that each patty is fully covered with flour, eggs and breadcrums.
Then immediately fry in a pan with hot oil over medium heat. (I used level 9 out of 12 with my stove.)
Side dishes for Austrian Patties
My grandmother usually serves Fleischlaberl with mashed potatoes and gherkins.
I also love them with peas, green beans and roasted onions: to do this, coat the finely chopped onion rings in flour and fry them in oil until crispy. (If the oil from the patties is still nice, you can use the same pan.)
Instead of mashed potatoes you can make mashed peas, mashed parsnips or similar veggies.
Parsley potatoes, potato salad or potato salad is also possible.
With raw onion slices, some mustard, picklse and a bread roll, you can make the ultimate Austrian hamburger.
Freezing
Minced patties freeze well. To defrost, it is best to heat in the microwave or in the oven using the defrost function.
Shelf life
Minced patties will keep in the fridge for 1-2 days. Since minced meat goes bad more easily than other meat dishes, the patties should be refrigerated as soon as possible after roasting.
Recipe card for printing
Granny's Austrian Burger Patties Recipe
Zutaten
minced meat mass
- 1 pound minced meat mixed (beef and pork), ~500 gram
- 2 cups dry white bread rolls or 90g bread cubes
- 1 yellow onion ~100g
- 2 cloves of garlic
- 2 teaspoons dried marjoram
- 2 teaspoons fine salt
- 1 pinch of finely ground black pepper
- 2 tablespoons parsley fresh or frozen
- possibly breadcrumbs if the minced mass is not firm enough
For breading
- wheat flour about 1-2 cups
- 2-3 eggs
- breadcrumbs about 1-2 cups
Further needed
- neutral oil e.g. rapeseed oil, corn oil, no olive oil
Instruction
- Salt and pepper minced meat.
- Cut bread into slices. Soak in a bowl of water for about 10 minutes. Then press firmly.
- Peel and very finely chop the onion. Peel and press the garlic. Pluck the parsley leaves from the stalks and chop finely.
- Mix all the ingredients for the minced mass with your hands. If the mixture is too runny to form patties, gradually add breadcrumbs until it forms well.
- Shape the meatballs into the desired size and bread them: To do this, roll the patties one after the other in flour, beaten egg and breadcrumbs. (See also the video above in the post.) Make sure the whole patty is covered on all sides in flour, egg and bread crumbs
- Add oil to pan about ½ an inch and heat it up. (On my stove, for example, at level 9 of 12) Fry the patties until brown.
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
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