Berliner Bulette
Also called Frikadelle or Fleischpflanzerl, is a flattened patty of minced meat, usually beef and/or pork, with spices and sometimes breadcrumbs. A staple of german cuisine.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The Bulette, Frikadelle, or Fleischpflanzerl, represents a long tradition of simple, hearty meat patties found across many European cuisines. Its origins are humble, evolving as a way to utilize leftover meats and extend their shelf life. Recipes vary regionally, influenced by available ingredients and local tastes. In Berlin, the Bulette gained prominence as a popular and affordable street food and home-cooked meal.
The Berliner Bulette is more than just food; it's a symbol of Berlin's working-class history and a reflection of its practical, no-nonsense culinary approach. It's a common sight at street food stalls, casual restaurants, and family tables.
Street Food Staple
Buletten are frequently sold as street food, often served in a bread roll (Brötchen) with mustard or other condiments. This makes them an affordable and convenient meal for people on the go.
Home Cooking Comfort
Buletten are also a popular home-cooked meal, often served with potato salad, boiled potatoes, or vegetables. They are considered a comforting and satisfying dish for family dinners.
Regional Variations
While the basic concept remains the same, regional variations exist in terms of meat mixtures, spices, and accompaniments. In some regions, bacon or other ingredients might be added to the mixture.
The Berliner Bulette boasts a savory and slightly peppery flavor profile, characterized by well-seasoned ground meat and often complemented by the subtle sweetness of onions. The texture is typically slightly firm on the outside with a tender, juicy interior.
The core flavor comes from the mixture of ground meat, usually beef and pork or a combination thereof. Onions, finely chopped or grated, contribute sweetness and moisture. Breadcrumbs help bind the mixture and provide a softer texture. Common seasonings include salt, pepper, marjoram, and sometimes nutmeg or caraway. The browning of the patty during frying or baking contributes a deep, umami flavor.
Meat Selection
Use a mixture of beef and pork for optimal flavor and texture. A slightly higher fat content (around 20%) will result in a juicier Bulette.
Onion Preparation
Sautéing the onions before adding them to the meat mixture can enhance their sweetness and prevent them from being too harsh.
Breadcrumb Binding
Soak the breadcrumbs in milk or water before adding them to the mixture. This will help them bind the ingredients together and keep the Bulette moist.
Cooking Temperature
Cook the Buletten over medium heat to ensure they are cooked through without burning the outside. Press lightly on them as they cook to promote even browning.
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