How to Cook the Perfect Goetta Patty
One thing is for certain among Goetta enthusiasts and that is, most have trouble producing a perfect finished patty at the end of the cooking session. This has always baffled me. But guess what? I am an insider. I actually work here and have personally cooked over 20,000 Goetta patties, mostly because I operate the grill at our charity free sampling events but also because my family and I are fanatics! The point is, I know how to cook it perfectly every single time. If you do not follow these really simple steps, the patties tend to fall apart. The Goetta of course tastes perfectly fine crumbled, but some aspire to produce perfect Goetta patties and there is a trick to it.
Now for the answer!
Here is how to cook the perfect Goetta patty:
Pre-heat a griddle or non-stick skillet to medium-high – do not add oil. Meanwhile, slice the Goetta from the roll and make sure they are not too thin. Once your griddle or skillet is up to temperature, add the Goetta, but do not let the patties touch. Only turn when you are sure the patties are golden brown.
Look for other Goetta trivia in future posts. How about sharing some of your Goetta tips, techniques, Goetta memories, and how Glier’s Goetta is part of your family.
Yours in Goetta,