keeping it social
Over dinner, I got to introduce more people to the wonderful world of National Burger Month! I figured that it would be nice to celebrate today with something that our buddy Karl might have eaten back in the day. Frikadelle is made of different minced meats (usually a mixture of pork, veal or beef) and a few spices. In other places it could be called a meatball. But tonight we're calling it a burger. Some would say that the American burger traces its roots to this very German dish (and many a red blooded American would vehemently disagree with this because the American institution that is the hamburger cannot be tainted by anything Euro, and by extension commie). But these little patties of goodness do go back centuries, long before the King started flipping Whoppers. And I kind of like the image of Karl Marx tossing back a few of these suckas with his friend Friedrich Engels over a few steins of bier (on Friedrich's tab no doubt-- Karl pretty much lived off of the playboy Engels's wallet). And so in his honor, we eat frikadelle. Or more precisely, grillete, which is what they call these bad boys in the old German Democratic Republic. If we're doing Marx, we might as well do it East Berlin style.
The frikadelle (AKA grillete):
1/2 pound ground chuck (those who know me know that I only like my beef from organic grass-fed cows named Chuck)
1/2 pound ground pork
1 egg
1/2 cup breadcrumbs
2 cloves garlic, minced
1 onion, grated
1/2 cup of parsley minced
salt and pepper to taste
Mix it all up and fry at medium-high heat.
Top with sauerkraut. I bought some really delicious sauerkraut from this stall at the Santa Cruz Farmer's Market called Farmhouse Culture. Really delicious sauerkraut.
Place on toasted buns and plate them. Serve next to your copy of Marx's Kapital Vol. 1 so that the international working class can infuse your dinner with plenty of love and goodness.
this is what democracy looks like in the daytime
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