German Meat Patties aren’t hamburgers, oh no. These are something else, something quite special. A meaty mix of savory beef and pork, flavored with tangy mustard and floral and citrusy marjoram; German Meat Patties are pan-seared to juicy, golden-brown perfection and then served atop sourdough with more mustard plus some fresh radishes for contrast. Burgers may not quite taste the same once you’ve had these German Meat Patties!


For the patties:

  • 1 yellow onion, diced small
  • 1/2 cup breadcrumbs
  • 1 pound ground beef
  • 1 pound ground pork
  • 3 eggs
  • 1 tablespoon German pub-style mustard
  • 3 teaspoons fresh parsley, chopped
  • 2 teaspoons dried marjoram
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 4 tablespoons olive oil

Optional, for serving:

  • 1/2 loaf sourdough bread
  • 6 tablespoons butter
  • 1 bunch chives, finely chopped
  • 1 bunch radishes, thinly sliced
  • 1/4 cup German pub-style mustard


Step 1 –Heat a large cast iron skillet over medium heat.

Step 2 –In a medium mixing bowl, add the finely chopped onion, the breadcrumbs, the ground beef, the ground pork, the eggs, 1 tablespoon of the mustard, the parsley, the marjoram, the salt, the pepper, and the paprika and mix gently but thoroughly to combine.

Step 3 –Divide the meat mixture into 14-16 equal-sized meatballs.

Step 4 –Pour the olive oil into the heated pan and swirl it to coat the pan completely.

Step 5 –Slightly flatten the meat patties and place them in the pan, working in batches as needed; you do not want the patties to be crowded.

Step 6 –Cook each patty until browned on both sides and the meat reaches an internal temperature of 145 degrees F, about 5-6 minutes per side.

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Step 7 –Continue the cooking process until all of the meat patties are cooked.

Step 8 –Slice the sourdough bread and spread the slices with the butter.

Step 9 –Press the bread, butter-side down, into the chopped chives.

Step 10 –Place the meat patties on top of the chive-butter bread and top them evenly with the sliced radishes and the remaining mustard.

Step 11 –Serve.