Panierte Frikadelle Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)


Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)


Easy boy’s and girls, just trying to get your attention here. 🙂

For many years the American style burger was a complete mystery to me.
You see, when I came to America for the first time in 1970, my  “burger”
senses were still completely in love with our German version, which go
by the names of:

Frikadellen, Buletten, Hamburger, Fleischpflanzln.

To this day I can not understand how one can forgo the deliciousness
and texture of a “proper” Frikadelle for a limp , skinny, mostly dry and
tasteless meat patty made of  low-grade, unseasoned and uninteresting
ground beef.
( Notice friends, I said “most’ American burgers, not “all” )
Of course, the principle of having a good piece of meat layered with lettuce,
tomatoes, pickles, mayonnaise and a variety of other goodies is a wonderful
idea. But, if this is such a standby and tradition for so many folks, why on earth
do most people treat it like crap ? Crappy buns, crappy patties, crappy condiments. No love 😦 .
So here is what I suggest to the American public :
Let’s LOVE and RESPECT our food from here on, even a simple burger !     🙂
I will throw the first coin by giving you all the simplest and best recipe for
a plain, good old frikadelle. There are many variations and once you have
mastered the basics, you should experiment until you find your personal favorite.
A frikadelle is a very versatile dish. It can be served as a snack, cold with mustard
to dip and a slice of sour dough bread on the side. Or as a lunch or dinner dish,
with mashed potatoes and mushroom sauce, roast potatoes and fried onions,
french fries (fritten) and salad or any other side dish, condiment and sauce
which would go well with a steak or regular beef burger. Just make sure that if you go the
few extra steps to make a wonderful frikadelle instead of a measly, skinny patty,
don’t destroy the good stuff by adding lesser sides and condiments.
If you are a burger fanatic, you want to read :  History of the Hamburger


1/2 cup finely diced onion
1 tsp. olive oil
1 day-old roll (about 2 oz.), softened in hot milk and squeezed dry.
1 lb. ground meat (half and half; pork and veal)
2 eggs
1 tsp. salt
1/4 tsp. fresh ground pepper
1 Tsp chopped, fresh parsley
1 Tsp chopped, fresh marjoram
1 oz butter

onions in oil until translucent. Cool slightly.
Cut softened roll into little pieces in a bowl, add meat and the rest of the ingredients and mix well. Heat butter and olive oil together in a frying pan.
Shape 4 patties and saute over medium high heat until browned on both sides. Place the patties on a baking sheet and place in a 375°F oven until done.
You may also continue sauteing them in the pan until they are no longer pink inside.

Variation 1: You may want to roll your patties in dried, seasoned bread crumbs before sautéing for a really nice, crispy exterior.
Variation 2: If you have German relatives, they might tell you to add some Maggi Seasoning.  In my house we use Maggi as a table side condiment.
Variation 3: Meat Patties with caraway. Substitute 1 teaspoon caraway and 2 teaspoons prepared mustard for the parsley and marjoram.
Variation 4: Add 4 ounces of finely chopped bacon to the meat .

Find your own best burger or fricadelle recipe by experimenting and giving them the love they deserve  !   🙂 

Bon Appétit !   Life is Good !
Click here for more  Patties  on  ChefsOpinion
Click here to read all about
Frikadellen, Buletten, Fleischplanzerl, Fleischküchle, Faschierte Laibchen, Fasírt,  Faširanci, Perkedel, etc…….



Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)


Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)


Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)


Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)


Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures>




  1. My dear chap! I am sorry not to have replied to you for a few weeks, but I have been out of action in various ways, though none as serious as that which you have been undergoing. I agree, wholeheartedly, with what you said about the “fair weather” friends who dropped you when so many things went wrong for you. I have been there before and am there again, though tis time I am saying little. The only good thing about that kind of situation is that we find out who our real friends are, and those friendships prosper accordingly.

    This is a long-winded way of saying that I hope that your treatment is progressing well, without too many side-effects. Being alone when ill can be very hard.

    Moving gently on, I am afraid that I have to agree with you about prefabricated, mass-produced burgers. I will not touch them: if I were to be given one from one of the main manufacturers, I would be inclined to drop it straight into the WC, to cut out the middle man. They are certainly made (in most cases) from nothing but beef; but they are devoid of flavour.

    The best burgers I have ever had came from Clarke’s on El Camino Real in Mountain View, California.. The patties were made, fresh, every morning, and weighed 1/3lb. Customers were asked only how they wanted it cooked, and whether or not they wanted tomatoes with it. There was a table with pickles and relishes on it, so that customers could dress their own food. They were fresh, home-made, flavourful and nourishing.

    I say nothing about American cheese, of which there seems to be but a limited and bland range. One might hope that a country so proud of its inventiveness might produce something a lot better than Monterey Jack!

    Rant over! Let’s all enjoy our fresh food! I have just had two boxes of organic Italian items delivered to me, this afternoon, so I am away to unpack them and get the buffala mozzerella into the fridge, next to the Bulgarian yogurt!

    Pip, Pip

    Liked by 1 person

    1. Hi Peter,

      and here I was, thinking my food finally bore you to dead 🙂
      I was wondering why I did not here from you, since I appreciate your regular comments, critique and conversations, as limited as they are in the commmet section of a food blog 🙂
      I am sorry to hear about your less than well being and hope things are on the upswing.
      If I can be of assistance, let me know. (Do you skype or FB ?)
      As for being mostly alone when misery strikes, as grown ups with a bit of thinking ability, we all know that and usually experience it various times in life, but it is newly disapointing every time, nevertheless.
      Any way, good to hear from you, and to know you have not jumped the chefsOpinion ship 🙂
      Cheers my friend, feel good !

      Best, Hans.

      Life is Good !

      Liked by 1 person

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