Imbiss Classic · Pan-Fried Meat Patty
Bulette
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The name comes straight from the French 'boulette' (little ball) — a linguistic leftover from the Huguenot refugees who settled in Berlin in the 1680s.
A flat, hand-shaped patty of ground beef and pork mixed with soaked bread roll, egg, and onion, fried until deeply browned on both sides. Sold cold or warm from Imbiss counters and bakery cases, usually tucked into a bread roll (Schrippe) with mustard for an on-the-go lunch.
Why it's made this way: French Protestant refugees brought both the name and the technique of chopping meat with a two-handled mincing knife, and it became a budget-friendly Berlin staple that outlived its origin story.
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Part of World of Street Food — 690 dishes from 118 countries.
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