Fleischpflanzerl (German Meat Patties)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large bowl, combine the ground beef, ground pork, and chopped yellow onion.

   Ongeveer 2 min

   Tip van de kok: Ensure the onion is very finely chopped for best texture.

2. 2

   Add the egg, bread crumbs, milk, fresh parsley, Dijon mustard, salt, and black pepper to the meat mixture.

   Ongeveer 1 min

3. 3

   Mix all ingredients thoroughly by hand until just combined; do not overmix, as this can make the patties tough.

   Ongeveer 3 min

   Tip van de kok: Mixing with your hands is best for even distribution and preventing overmixing.

4. 4

   Divide the mixture into 8 equal portions and shape each into a flat, round patty, about 1 inch thick.

   Ongeveer 5 min

   Tip van de kok: Wet your hands slightly to prevent the meat from sticking.

5. 5

   Heat the vegetable oil in a large skillet over medium-high heat.

   Ongeveer 2 min

   Tip van de kok: The oil should shimmer but not smoke when it's hot enough.

6. 6

   Carefully place the patties into the hot skillet, ensuring not to overcrowd the pan; cook in batches if necessary.

   Ongeveer 1 min

7. 7

   Cook the Fleischpflanzerl for 6-8 minutes per side, or until golden brown and cooked through.

   Ongeveer 16 min

   Tip van de kok: The internal temperature should reach 160°F (71°C) for ground meat.

8. 8

   Remove the cooked patties from the skillet and place them on a plate lined with paper towels to drain any excess fat.

   Ongeveer 1 min

9. 9

   Serve hot with your favorite side dishes.

   Tip van de kok: Traditional accompaniments include potato salad, mashed potatoes, or a simple green salad.