Classic German Burgers

Classic German Burgers created by NcMysteryShopper

This is for the Zaar World tour. This is from World Famous German Recipes and sounds really good!

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Combine all ingredients except butter and onion rings. Shape into patties. Melt butter in skillet over medium to med-high heat. Fry in melted butter until desired doneness, about 10-12 min per burger.
  • Remove and keep warm. Fry onion rings in pan drippings until golden. Place burger on bun, with whatever condiments you like. Put fried onion on top of burger, enjoy!
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RECIPE MADE WITH LOVE BY

@Jessica K
Contributor
@Jessica K
Contributor
"This is for the Zaar World tour. This is from World Famous German Recipes and sounds really good!"
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  1. Starting Over 1
    This was superb!!! I have rarely used fresh parsley and wow did it make a difference. I place the onion and parsley in a food chopper to make it easier to work with, but everything else was as instructed. I did add a bit of worcestershire sauce for flavor as well- the best burgers we've ever made at home!!
    Reply
  2. bullwinkle
    My husband and son who are burger lovers rated this 4 stars. The burger was very moist.They said they would like to have this again. Made as written. Thanks Jessica K. Bullwinkle
    Reply
  3. Leslie
    So I followed the recipe instruction, except I grilled these, and we thought they were very good! Maybe the grilling helped with the extra flavour. Thanks for posting!!
    Reply
  4. Punky Julster
    Like everyone else, we had a few changes. I used onion powder for the minced onions since my family doesn't like them. I Accidently used 1/4 tsp of nutmeg but they were still good! I would use this much again. I only used enough butter to coat the pan, too. We also put sliced muenster cheese on ours. Thanks for sharing. :o)
    Reply
  5. twissis
    The problem w/a burger is you deal w/so many individual preferences & we were no exception. I esp liked the hint of nutmeg, the brown butter frying & the sauteéd onions. I thot it was a bit bland, in need of more seasoning & I'll omit flour next time as I think it adds to the blandness & gave a nearly pasty texture to the meat. Like I said to start, it's just personal tweaks away from being everyone's favorite, but I doubt we'll ever see that. Thx.
    Reply
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