This traditional Hungarian patties are so juicy and flavourful that makes you think you are eating a yummy burger, and yet it has a crispy texture coating that makes it extra special and original.
This recipe takes me back to my childhood when Grandma and Mom making these incredible and delicious patties. Growing up we rarely would eat a burger with all of the toppings, instead we would have patties served with sides, mainly Hungarian salads, mashed potatoes, scalloped potatoes, usually seasonal vegetables. This was the traditional Hungarian way to enjoy patties or now we refer to them as sliders or burgers. Once hamburgers became popular, then we enjoyed them with the standard toppings, unlike today with so many variations of toppings, it’s nice to have the variety as there are so many different dietary needs.
WHAT MAKES THESE PATTIES SO DELICIOUS
- The ingredients and the technique to making these simple yet very flavourful patties
- By combining the beef and pork together, as each adds their own flavour without overpowering one over the other
- Rather then adding breadcrumbs to the meat mixture, it is coated before pan searing, this adds a level of crispiness to the patties making them so delicious
RECIPE INGREDIENTS
Meat: ground beef and ground pork: for both of these meats, I used lean and hormone and antibiotic free; you can easily substitute with ground chicken or turkey, both would be lighter in flavour
Bread and Egg: both used for binding and holds the meat together; I used white crusty bread for this recipe, however rye bread is often used or multi-grain or sourdough for a healthy version
Onion and Garlic: adds lots of flavour and often times will add 2 cloves instead of one
Parsley: is often used in Hungarian cooking and adds fresh flavour
Seasoning: salt and pepper; optional to add paprika
Bread crumbs: regular bread crumbs were used in this dish and it does give these patties their crispy texture; mixing in panko is always optional
Oil: is needed to pan fry the patties and my preference is a vegetable oil
HOW TO MAKE THESE DELICIOUS PATTIES
In a medium bowl, add water and soak the slices of bread and squeeze out the excess water, then tear into small pieces. In a large bowl, combine with your hands (which I like to do) or a large mixing spoon ground beef, ground pork, bread pieces, onion, garlic, egg, parsley, paprika is desire, salt and black pepper.
Shape the mixture into small size balls ( about 3 inch diameter) and flatten slightly into patties. Dip the patties in bread crumbs on both sides making sure you coated each side with the bread crumbs. You can substitute with panko bread crumbs for larger crispy coating.
Place on a large plate or baking sheet. Make ahead, and cover and place in the refrigerator. I made 2 chicken patties sitting in the front of the baking sheet to sample an optional choice. Heat a skillet or cast iron pan over medium heat, add vegetable oil, add the patties, and cook about 5 minutes on each side. They should be crispy. Place in a baking dish and continue frying the patties. To keep warm place them in a baking dish in the oven set at 275 degrees F.
Arrange on platter and garnish with freshly chopped parsley and scallions. This crispy patties are a family favourite and there are so many ways to serve them. I have included recipes as well, see below a couple of ways I have served them as a meal.
WHAT TO SERVE WITH THESE DELICIOUS PATTIES
- Hungarian Paprika Potatoes (Paprikás Krumpli)
- Classic Potato Salad
- Creamy Hungarian Summer Squash with Dill (Kapros Tökfőzelék)
- Hungarian Cucumber Dill Salad ((Tejfeles Uborkasalata)
- Crusty bread with a salad
- These would make great sliders
Serve hot over the Hungarian Summer Squash with Dill and dollop of sour cream and fresh heirloom cherry tomatoes or potatoes, or Hungarian Cucumber Dill salad.
STORING
Store these patties in an air tight container and they will keep in the refrigerator for up to 3 days. I have often frozen the extras and they freeze well for up to 3-4 months.
Hungarian-Style Crispy Meat Patties (Fasirt)
Equipment
- skillet or fry pan
Ingredients
- 2 slices stale bread (white or rye)
- 1/2 lb lean ground beef
- 1/2 lb lean ground pork
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1 egg, beaten
- 2 tbsp parsley, chopped (extra for garnishing)
- 1/2 tsp Hungarian sweet paprika (optional)
- 1 tsp Himalayan salt
- 1/2 tsp black pepper
- 3 tbsp extra virgin olive oil or vegetable oil
- 1/3 cup bread crumbs
- 1 scallion, sliced for garnishing
Instructions
- In a medium bowl, add water and soak the slices of bread and squeeze out the excess water, then tear into small pieces.
- In a large bowl, combine with your hands or a spoon ground beef, ground pork, bread pieces, onion, garlic, egg, parsley, paprika is using, salt and black pepper.
- Shape the mixture into small size balls and flatten slightly into patties. Dip the patties in bread crumbs on both sides. Place on a large plate or baking sheet. Make ahead, and cover and place in the refrigerator.
- Heat a skillet or cast iron pan over medium heat, add oil and once the oil is hot, add the patties, and cook about 5 minutes on each side. They should be crispy. Place in a baking dish and continue frying the patties.
- Serve hot over the Hungarian Summer Squash with Dill, Hungarian Tomato Salad, Potatoes or a Hungarian Cucumber Salad.
loved this recipe since i was young!
Hi Dennis,
It is one of our favorites! This recipe can be easily made into meatballs, burgers and meatloaf.
Thank you for your comment and rating.
Rose 🙂
My mother, of Hungarian descent, used to make these from time to time. She called them Schnitzla, which I think was a name she made up. Can’t wait to try this recipe and see how it compares with my taste memory.
Hi Jon,
Thank you so much for your comment and rating. I find sometimes there are different names or references used for similar dishes or recipes. I look forward to hearing your feedback and thoughts if the taste is the same.
Kind regards,
Rose
My Grandmom called them Schnitzly. I loved coming home from school and they were piled high on the kitchen table. Glad I found this recipe, I’m going to make them and see if they taste the same. I don’t recall the breading, tho.
Hi Donna,
So happy to hear you found my recipe and plan to make these traditional delicious Hungarian Crispy Patties.
Hope you and your family enjoy them 🙂
Rose
My grandmother made them too and that’s what she called them
Hi Arlene,
Always special to reminisce. Have you made these Meat Patties/Fasirt?
Thank you for sharing.
Rose
My grandmother made these all the time, but she omitted the onion. She was hungarian, and she also called them schnitzla!
Thank you for your comment. Schnitzla is a German translation meaning schnitzel. Did your Grandmother make them with ground beef and ground pork?
Great—my mom used to prepare it at Budapest!
Hi Laci,
Nice memories!
Thank you for your comment and rating:)
Rose
My parents were both from Hungary. Anyu made this all the time while I was growing up. Both
Anyu and Apu are now in heaven smiling while I am looking and thinking of making “Farsit” in memory of them! Thank you for posting!!!
Hi Agnes,
Thank you for your comment and rating. I am so touched by your message and I truly believe your parents are proudly smiling down on you. You are very welcome. 🙂
Blessings,
Rose