Frikadeller and Cheesy Dill Sauce

This is a good variation on the “hamburgers on the grill” meal. We made these for guests we had last month, and the reviews were so positive, we plan to make these “burgers” part of our regular grilling repertoire. The recipe comes from George Hirsch‘s book, Adventures in Grilling (1996), page 115. We include the ingredients and directions below. 

The term Frikadeller is Danish for flat, pan-fried dumplings of minced meat, often likened to the Danish version of meatballs. They are a popular dish in Germany, where they are known as Frikadellen, Buletten, Fleischküchle or Fleischpflanzerl. Hirsch’s version flattens out the meatballs to make smaller (maybe slider-size) patties.

We amended Hirsch’s ingredients slightly. We used half ground pork and half lean ground beef, and we used panko bread crumbs. We hope you try this recipe, and that you enjoy it as much as we do.

 

Ingredients

1½ lb. ground pork or ground beef

1 egg

2 Tbsp bread crumbs

2 Tbsp all-purpose flour

¼ cup milk

1 onion. sliced, grilled, and chopped

½ tsp ground allspice

pinch gorund nutmeg

freshly ground black pepper to taste

Directions

Preheat the grill.

In a medium bowl, combine the ground meat, egg, bread crumbs, and flour and mix well. Add the milk, onion, allspice, nutmeg, and pepper and blend well. Shape the mixture into eight oval-shaped patties and grill 3-4 minutes on each side.

 

Cheesy Dill Sauce

Ingredients

½ cup milk

½ cup shredded Swiss cheese

1 Tbsp chopped fresh dill

Directions

Heat the milk over low heat. Stir in the cheese and stir until smooth. Stir in the dill.

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