Entree: Germany – Berlin-Brandenburg – Boulette (Pan-fried seasoned beef and pork patties typical of Berlin)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 15 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground beef
- 1 lb (454 g) ground pork
- 1 medium onion, finely chopped (approx. 6 oz (170 g))
- 2 large eggs
- 1/2 cup (120 ml) milk
- 1 cup (100 g) fresh breadcrumbs
- 1 tbsp (15 g) German-style mustard (mittelscharf)
- 1 tsp (5 g) fine sea salt
- 1 tsp (2 g) ground black pepper
- 1/4 tsp (1 g) ground nutmeg
- 2 tbsp (30 g) chopped fresh parsley
- 3 tbsp (45 ml) vegetable oil or clarified butter for frying

Show original ingredient measurements

- 1 lb (454 g) ground beef
- 1 lb (454 g) ground pork
- 1 medium onion, finely chopped (approx. 6 oz / 170 g)
- 2 large eggs
- 1/2 cup (120 ml) milk
- 1 cup (100 g) fresh breadcrumbs
- 1 tbsp (15 g) German-style mustard (mittelscharf)
- 1 tsp (5 g) fine sea salt
- 1 tsp (2 g) ground black pepper
- 1/4 tsp (1 g) ground nutmeg
- 2 tbsp (30 g) chopped fresh parsley
- 3 tbsp (45 ml) vegetable oil or clarified butter for frying

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a small bowl soak the breadcrumbs in milk for 5 minutes until softened; stir in the eggs and mustard to make a cohesive binder.
2. In a large mixing bowl combine the ground beef and ground pork with the finely chopped onion, parsley, salt, pepper, and nutmeg. Add the breadcrumb mixture and mix gently with your hands until just combined; avoid overworking to keep the bouletten tender.
3. Form the mixture into 8 even patties (about 3 inches (7–8 cm) across and roughly 1/2 inch (1–1.5 cm) thick). Chill the patties in the refrigerator for 15–20 minutes to help them hold their shape.
4. Heat the vegetable oil or clarified butter in a large skillet over medium heat. Fry the patties in batches, 3–4 minutes per side, until a deep golden brown crust forms and the internal temperature reaches 160°F (71°C).
5. Drain on paper towels for a minute, then serve warm. Bouletten are traditional with mustard, pickles, or German potato salad.

1. In a small bowl soak the breadcrumbs in milk for 5 minutes until softened; stir in the eggs and mustard to make a cohesive binder.
2. In a large mixing bowl combine the ground beef and ground pork with the finely chopped onion, parsley, salt, pepper, and nutmeg. Add the breadcrumb mixture and mix gently with your hands until just combined; avoid overworking to keep the bouletten tender.
3. Form the mixture into 8 even patties (about 3 inches / 7–8 cm across and roughly 1/2 inch / 1–1.5 cm thick). Chill the patties in the refrigerator for 15–20 minutes to help them hold their shape.
4. Heat the vegetable oil or clarified butter in a large skillet over medium heat. Fry the patties in batches, 3–4 minutes per side, until a deep golden brown crust forms and the internal temperature reaches 160°F (71°C).
5. Drain on paper towels for a minute, then serve warm. Bouletten are traditional with mustard, pickles, or German potato salad.