Classic recipes
Grilletta classic
The Grilletta is the classic snack version of the burger - simple, hearty and without unnecessary frills. That's exactly why it works so well: juicy minced meatballs, rolls, onions, a little sauce and you're done.
Timing
- Preparation: approx. 20 minutes
- Fry meatballs: approx. 10 minutes
- Toast the rolls: approx. 3-4 minutes
- Total: approx. 35 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 725 kcal
- Protein
- ≈ 38.6 g
- Carbohydrates
- ≈ 51.8 g
- Fat
- ≈ 39.1 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 small onion, very finely diced · ≈ 100.0 g
- 1 egg · ≈ 50.0 g
- 2 tbsp breadcrumbs · ≈ 30.0 g
- 1 tsp mustard · ≈ 5.0 g
- 2 tbsp oil · ≈ 27.3 g
- 4 tbsp ketchup · ≈ 60.0 g
- 1 medium onion in rings · ≈ 100.0 g
- 4 burger or large buns · ≈ 300 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 600g mixed minced meat
- 1 small onion, very finely diced
- 1 egg
- 2 tbsp breadcrumbs
- 1 tsp mustard
- 1 teaspoon sweet paprika powder
- Salt
- pepper
- 2 tbsp oil
- 4 burger or large buns
- 4 tbsp ketchup
- 1 medium onion in rings
- 4 pickled cucumbers in slices
- optional: 4 leaves of lettuce
Instructions
- Thoroughly knead the minced meat with finely diced onion, egg, breadcrumbs, mustard, paprika powder, salt and pepper.
- Form four flat, slightly larger meatballs as they will contract slightly when frying.
- Heat oil in a skillet and fry the meatballs over medium to medium-high heat for 4 to 5 minutes per side, until well browned and cooked inside.
- Halve the rolls and toast them in a dry pan or briefly in the oven at 180 °C top/bottom heat for 3 to 4 minutes.
- Spread the bottom halves of the bun with ketchup, place the meatballs on top and cover with onion rings and pickle slices.
- Add some salad if desired, put the lid on and serve immediately.
