Swiss Hacktätschli — Juicy Meat Patties with Onion Gravy in 30 Minutes
Mix 500 g minced meat with a bread roll soaked in milk, an egg and a softened onion, season, shape into patties and fry in clarified butter for 4 minutes a side. The onion gravy is made in the same pan. The soaked bread is why they stay juicy.
Hacktätschli are the Swiss family meal every child eats and which still often arrives dry. The difference is a single bread roll: soaked in milk and mixed into the meat, it keeps the patties juicy. With mash and an onion gravy from the pan juices — all in half an hour.
Ingredients
- 500 g Minced meat (mixed or beef)
- 1 piece Bread roll (day-old)
- 1 dl Milk
- 1 piece Egg
- 3 pieces Onions
- 1 tbsp Mustard
- 1 tsp Salt
- Pepper
- 1 tsp Paprika
- ½ bunch Parsley
- 3 tbsp Clarified butter
Onion gravy
- 1 tbsp Flour
- 3 dl Beef stock
- 1 dl Red wine (optional)
Method
- 1
Soak the bread
Tear the roll into small pieces and soak in the milk for 5 minutes. Finely chop one onion and soften in a little clarified butter, then let it cool.
- 2
Mix the meat
Squeeze out the bread and mix with the mince, egg, softened onion, mustard, salt, pepper, paprika and chopped parsley. Use your hands, but only until combined — overworking makes them tough.
- 3
Shape
With wet hands shape 8 patties about 2 cm thick. Press a small dent into the centre of each so they do not dome as they fry.
- 4
Fry
Heat the clarified butter in a large pan over medium heat. Fry the patties 4 minutes a side, turning only once. Remove and keep warm.
- 5
Onion gravy
Slice the remaining onions into rings and fry in the pan juices for 5 minutes until golden. Dust with flour, fry briefly, deglaze with the wine and stock and reduce for 5 minutes. Return the patties to the gravy and serve.
Tips
- Mixed mince (beef and pork) gives the juiciest patties. Pure beef is firmer, pure chicken drier — then add 1 tbsp oil to the mix.
- Raw shaped patties freeze well — stack between baking paper. Fry from frozen over low heat, 6 minutes a side.
- Children like them best with mash and peas — or cold in a bread roll for the next day's snack.
What can I substitute?
Soak either in the milk. Oats keep the patties just as juicy and are usually in the cupboard.
Chicken is lighter and cheaper. Lentil patties are the vegetarian version — with 1 tsp cumin and a little more breadcrumbs so they bind.
For an alcohol-free gravy. The balsamic supplies the depth the wine would otherwise give.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
Why do my meat patties turn out dry?
No soaked bread, meat too lean, or fried too long. Bread in milk holds moisture in the meat, mixed mince brings fat, and 4 minutes a side over medium heat is enough for 2 cm patties.
Why do the patties fall apart when frying?
Not enough binding, or turned too early. The egg and bread bind; if the mix is too soft, add 1 tbsp breadcrumbs. And only turn once the underside is brown — then they release by themselves.
Can I cook the patties in the oven?
Yes: on a lined tray at 200 °C for 20 minutes, turning after 12. Handy for a double batch. The crust is less crisp, and you make the gravy separately in a pan.
What is the difference between Hacktätschli and Frikadellen?
The name. Hacktätschli is Swiss German, Frikadellen or Buletten in Germany, Fleischpflanzerl in Bavaria. The recipe is practically the same; in Switzerland an onion gravy almost always comes with them.
How much does it cost per person?
About 3.50 CHF per person with Swiss mince, mash included. With minced chicken or on promotion, under 3 CHF.
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