Whatever you want to name it, this is a great dish.
Of course, you can replace the cheese with any other cheese,
such as roquefort, brie, tilsit, cheddar.
Bon Appetit ! Life is Good !
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 forthe first time in 1970, my “burger”
senses were still completely in love with our german version, which go
by the names of:
Frikadellen, Buletten, 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
( Remember 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.
So here is what I suggest to the american public:
Let’s make GOOD burgers from here on ! 🙂
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 burger. Just make sure that if you go the
few extra steps to make a wonderful frikadelle instead of a measly 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