Fleischlaberl

Name: Fleischlaberl
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Austrian
Ingredients: 1 lb ground beef; 1 lb ground pork; 2 rolls day-old hard rolls (Semmel), torn; 1/2 cup whole milk; 2 small yellow onion, finely grated; 2 large eggs, beaten; 2 tbsp fresh parsley, finely chopped; 2 tsp Dijon mustard; 1 tsp dried marjoram; 2 tsp kosher salt; 1/2 tsp ground black pepper; 1/4 cup lard

Fleischlaberl are the flat, pan-fried meat patties of Austrian home kitchens, made from ground beef and pork bound with soaked bread, grated onion, and marjoram. They are a standard Beisl dish, served with potato salad.

40 minEasyServes 4720 cal/serving

AustrianDinnerStovetopStandard

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Ingredients

1 lb ground beef
1 lb ground pork
2 rolls day-old hard rolls (Semmel), torn
1/2 cup whole milk
2 small yellow onion, finely grated
2 large eggs, beaten
2 tbsp fresh parsley, finely chopped
2 tsp Dijon mustard
1 tsp dried marjoram
2 tsp kosher salt
1/2 tsp ground black pepper
1/4 cup lard

Instructions

1

Tear 2 rolls torn day-old hard rolls (Semmel) into pieces and soak them in 1/2 cup whole milk for 10 minutes, until soft. Squeeze out the extra milk.
2

In a large bowl, combine 1 lb ground beef, 1 lb ground pork, the soaked day-old hard rolls (Semmel), 2 small finely grated yellow onion, 2 beaten large eggs, 2 tbsp finely chopped fresh parsley, 2 tsp Dijon mustard, 1 tsp dried marjoram, 2 tsp kosher salt, and 1/2 tsp ground black pepper.
3

Mix gently with your hands for 1 to 2 minutes, just until combined. Overworking the meat makes the patties tough.
4

Shape the mixture into flat oval patties about 1/2 inch thick.
5

Melt 1/4 cup lard in a large skillet over medium heat. Fry the patties 4 to 5 minutes per side, until deep brown and cooked through.
6

Check the thickest patty with an instant-read thermometer. It should read 160°F before you remove it.
7

Drain briefly on paper towels and serve hot with potato salad or bread and mustard.

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Questions

What should Fleischlaberl look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until deep brown and cooked through.

Why does Fleischlaberl say not to overmix?

Step 3 reads: "Mix gently with your hands for 1 to 2 minutes, just until combined." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 3 while a few streaks of flour remain; they hydrate on their own.

Is there a substitute for Dijon mustard in Fleischlaberl?

The entry for Fleischlaberl calls for 2 tsp Dijon mustard. In its place: Whole-grain or yellow mustard with a few drops of white wine vinegar. Yellow is milder, so use a little more.

Can I use ground turkey instead of ground beef in Fleischlaberl?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Fleischlaberl uses 1 lb ground beef.

Can I make Fleischlaberl dairy-free?

Yes. The dairy in Fleischlaberl is 1/2 cup whole milk. Swap the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Does Fleischlaberl contain eggs?

Yes: 2 large eggs, beaten. The full allergen list for this entry is dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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