Burgers / Rissole Patties

A really easy mid-week dinner that the kiddos usually love! Easy to whip together and go with lots of different sides. You can enjoy these as a burger patty, or you can serve with some mashed veg like I have.

This meal does contain a couple of allergens - wheat/gluten from the breadcrumbs and also egg.

Gluten/Wheat-Free Swaps:
You can swap the sourdough for crushed rice crackers for the breadcrumbs (same measurements)
You can also swap the sourdough for almond meal (1/3 cup)
Use a paleo bread for your breadcrumb

Egg-Free Swap:
You can make this recipe without egg - the egg helps bind everything together but in my experience they still work without egg - i would omit the breadcrumbs if not using egg so its more like a kofta.

BBQ sauce options: For this recipe I used a BBQ sauce. These are my picks:

From Part & Parcel (discount code BOOBTOFOOD orders over $99)
Church Farm or Undivided Food Co

From Coles/Woolworths:
Mingle

Burger/Rissole Patties

Frying Pan
Blender or Food Processor

1 brown onion (grated - see notes)
2 garlic cloves (minced)
1 carrot (grated)
500 grams beef mince (grass-fed)
1 TBSP flat leaf parsley (finely chopped)
1 egg
2 TBSP quality BBQ sauce (see notes)
3/4 cup sourdough bread crumbs (about 2 slices sourdough)
1 TBSP ghee or olive oil for frying

Toast the sourdough, then blitz in a food processor until resembles breadcrumbs.
Add to a bowl the onion, garlic, carrot, beef mince, parsley, egg, BBQ sauce and bread crumbs. Using your hands mix until well combined.
Form the mince mixture into burger/rissole size patties.
Place your frying pan on a medium-high heat, add your cooking oil and once hot, place the patties on. Gently fry until browned (around 3-4 minutes) and then flip over. Fry until browned and cooked through.
Serve with mashed vegetables, roasted vegetables, salad or on a burger bun.

Use a box grater to grate the onion. Cut the onion in half and grate against the grain so you end up with a wet/minced texture.

If you don't have any quality BBQ sauce, you can use 1 TBSP tomato sauce and 1 TBSP Worcestershire sauce.

Storing:

In The Fridge: Keep leftover rissoles in a sealed airtight container for 3 to 4 days.
In The Freezer: Freeze leftover rissoles in a glass container, place baking paper between the layers so they dont stick together. Freeze for up to 1 month. Let thaw in the fridge before reheating.