Frikadellen Sandwich

Instructions

1. 1

   Prepare the Panade and Aromatics

   • In a small bowl, tear the stale bread slice into small pieces. Pour the milk over it and let it soak for 5-10 minutes until soft.
   • While the bread soaks, melt 1/2 tablespoon of the butter in a small skillet over medium heat. Add the finely chopped onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
   • Squeeze the excess milk from the soaked bread, discarding the milk. The bread should be damp but not soggy.
2. 2

   Mix and Form the Frikadellen

   • In a large bowl, combine the ground beef, ground pork, soaked bread, cooked onion and garlic mixture, lightly beaten egg, chopped parsley, Dijon mustard, salt, pepper, and optional nutmeg.
   • Gently mix with your hands until just combined. Overmixing can make the patties tough.
   • Divide the mixture into 4 equal portions. With damp hands, shape each portion into a thick, slightly oval patty, about 1-inch thick.
3. 3

   Cook the Frikadellen

   • In a large skillet, melt the remaining 1.5 tablespoons of butter over medium heat.
   • Carefully place the patties in the hot skillet, ensuring they don't touch.
   • Cook for 6-8 minutes on the first side, until a deep golden-brown crust forms.
   • Flip the patties carefully and cook for another 6-8 minutes on the second side, or until cooked through and the internal temperature reaches 160°F (71°C).
4. 4

   Assemble the Sandwiches

   • While the Frikadellen are cooking, slice the Kaiser rolls in half. You can lightly toast them if desired.
   • Spread a generous layer of German mustard on the cut sides of each roll.
   • Place a hot Frikadelle patty on the bottom half of each roll.
   • Top with pickle slices and a lettuce leaf.
   • Place the top half of the roll on top and serve immediately.