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

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Course 2 meals a day, 3 meals a day, BLW, Family Meals

Servings 10 patties

Equipment

• 1 frying pan
• 1 blender or food processor

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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.

Notes

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.

Tried this recipe?Let us know how it was!