Juicy, tender beef rissoles are only 20 minutes away! A classic dish at any Aussie BBQ, these are guaranteed to be the BEST rissoles you’ll ever make.
In This Post You’ll Learn
Why We Love This
Rissoles are the epitome of Aussie comfort food! They’re one our our favourite BBQ recipes for parties and gatherings, or serve them in hamburger buns or with simple white bread.
The recipe is super adaptable. Go for beef, pork, chicken or turkey mince, and add finely grated veggies if you want to. Make them large to serve as a main meal or in burgers, or make them into small mini rissoles.
It’s easy to double or even triple the recipe to make up a big batch and freeze for later.
Related: Aussie Potato Bake / Japanese Style Burgers / Vanilla Slice
Two Secrets to Super Juicy Rissoles
We learned this from our friend’s mum Rosa. Her rissoles are super popular with friends and family after years and years of BBQ catch ups. She makes the juiciest rissoles ever and we begged her to spill the beans and share her secrets! We’ve included all her tips and tricks in the recipe below, but some of the standout reasons why her rissoles are the best are from:
1- Seasoning the rissoles with French onion soup mix. It’s a quick and easy way to amp up the flavour.
2- Using soaked bread slices instead of breadcrumbs. This makes them so juicy! No need to worry about dried out rissoles here.
What are Rissoles?
Rissoles are round, thick patties usually made with beef mince, but can also be made with chicken, pork or turkey mince.
Aussie rissoles are very different to other types of rissoles elsewhere in the world. The name can be used for all kinds of creations, from pastry coated fruits to mince meat encased in breadcrumbs!
Rissoles are as popular as sausages, chops or steak at an Aussie BBQ, and are very economical to make.
What You’ll Need
- Minced Meat – Avoid lean mince and go for mince that includes some fat – this is the key to juicy rissoles! Beef is the most common protein, swap for chicken, turkey or pork mince if you prefer. You can even try them with ⅔ beef mince and ⅓ pork mince for lighter patties.
- Bread – Regular white bread is fine. Like chester squares, this is a great way to use up leftover or stale bread slices! Soaking the bread first helps the rissoles stay juicy and hold their shape. Just make sure to squeeze out the excess liquid before mixing into the mince.
- Egg – This helps bind the rissole ingredients together.
- French Onion Soup Mix – The blend of spices in French onion soup mix adds the perfect balance of flavour and is a quick and easy way to season the patties. You can use the whole packet in this recipe. If you can’t source it, sub with an appropriate amount of salt and pepper, Italian herbs and spices mix, garlic salt or celery salt (don’t sub 1:1).
How to Add Hidden Veggies to Homemade Rissoles
Adding veggies is a great way to add extra nutrition to your rissoles. Grated carrot, finely chopped onion and grated zucchini (squeezed and well drained) are popular options. You could also try them with broccoli or cauliflower (blitzed or pureed in a blender). Pick your favourites or add them all!
Whichever veggies you choose, make sure to grate, chop or blend as finely as possible, then squeeze out any excess liquid to stop your rissoles ending up a soggy mess.
How to Make Rissoles at Home
To Make The Rissole Patties
- Soak white bread pieces in water to soften in a large mixing bowl. Then squeeze out and drain as much liquid as possible.
- Sprinkle over French onion soup mix and add the egg and beef mince over soaked bread and use your hands to mix well until ingredients are well combined. Optional: Add grated carrot and onion and mix through.
- Form mince rissoles – any size you like. You can do them as small as meatballs or as big as burger patties depending on your preference. A good medium size is around 100 g / 3.5 oz per rissole.
- You can store uncooked patties at this stage between layers of baking paper in an airtight container for 1-2 days in the the fridge or 1-2 months in the freezer.
To Cook
- Heat the vegetable oil in a large frying pan, skillet or BBQ. Add the rissoles and cook for 3-5 minutes each side until cooked through. Optional: Flatten them out a little with a spatula and tip them on their sides for a minute to seal if you like.
Wandercook’s Tips
- Patties – Mix the ingredients really well by hand for a nice, smooth texture. This will also ensure the seasonings and bread are evenly mixed through the mince.
- Cooking – Rissoles are amazing on a BBQ or cooked over charcoal, but are perfectly fine when cooked on the stove in a frying pan. You may like to experiment with steaming them while cooking to get them even more juicy, similar to Japanese hamburger steaks!
FAQs
You may not have drained enough water out of the bread. Otherwise, if you added vegetables, they may not have been small enough or may have added too much moisture to the mix. Make sure to finely grate them instead of chopping, and squeeze out any excess liquid. This will help the rissoles hold their shape better next time.
If your rissoles are dry instead of juicy after cooking, it could be that your minced meat was too lean. You need some fat content in the mince for nice and juicy rissoles.
If they’re dry on the inside and too crunchy, over browned or firm on the outside, you’ve probably overcooked them. Cook for a few minutes less next time. If you’re concerned that they haven’t cooked all the way through, you can take them off the heat and wrap in aluminium foil to rest before serving. The residual heat will finish them off without risk of overcooking.
Rissoles go with just about anything! For dinner, serve them up alongside mashed potatoes and steamed veggies or greens.
As part of a BBQ, they’re perfect alongside cauliflower cheese, potato bake or potato salad, shopska salad or wafu salad. Leftover rissoles could even be chopped up and added to a batch of campfire stew or zucchini slice instead of the bacon.
Serve them as a main, over potato mash or drizzled with stroganoff sauce or gravy (regular, mushroom, diane etc).
You sure can. Depending on the thickness of your rissoles, you can start with 10-12 mins at 200˚C / 400°F, flipping halfway through. Slice one in half to check the colour – if they’re still pink in the middle, continue air frying for a few more minutes until cooked through.
Variations
- Add Flavour – Add Worcestershire sauce to the rissoles mixture before forming into patties.
- Make Them Spicy – Add some homemade gochujang sauce!
- Extra Nutrition – Add a small tin of mashed beans into the mix.
- Add a Coating – Roll them in flour or breadcrumbs (regular or Japanese panko breadcrumbs for extra crunch). Or wrap them in pastry for a more European style rissole parcel.
- Shapes & Sizes – Serve as burgers with lettuce, cheese and tomato, or form them up into sausage shapes similar to cevapi. Mini rissoles are perfect on rice bowls.
Crank up the BBQ and make these favourites next:
★ Did you make this recipe? Please leave a comment and a star rating below!
Ingredients
- 1 kg beef mince 2 lb
- 4 slices white bread torn into pieces
- ½ cup water
- 1 egg
- 40 g French onion soup mix 1 packet, sub 2 tsp chicken stock powder
- 1 tbsp vegetable oil for cooking
Optional Veggies:
- 1 carrot grated
- 1 onion finely chopped or grated
Instructions
To Make The Rissole Patties
- Soak white bread pieces in water to soften in a large mixing bowl. Then squeeze out and drain as much liquid as possible.4 slices white bread, ½ cup water
- Sprinkle over French onion soup mix and add the egg and beef mince over soaked bread and use your hands to mix well until ingredients are well combined. Optional: Add grated carrot and onion and mix through.1 kg beef mince, 1 egg, 40 g French onion soup mix, 1 carrot, 1 onion
- Form mince rissoles – any size you like. You can do them as small as meatballs or as big as burger patties depending on your preference. A good medium size is around 100 g / 3.5 oz per rissole.
- You can store uncooked patties at this stage between layers of baking paper in an airtight container for 1-2 days in the the fridge or 1-2 months in the freezer.
To Cook
- Heat the vegetable oil in a large frying pan, skillet or BBQ. Add the rissoles and cook for 3-5 minutes each side until cooked through. Optional: Flatten them out a little with a spatula and tip them on their sides for a minute to seal if you like.1 tbsp vegetable oil
Video
Recipe Notes
- Patties – Mix the ingredients really well by hand for a nice, smooth texture. This will also ensure the seasonings and bread are evenly mixed through the mince.
- Cooking – Rissoles are amazing on a BBQ or cooked over charcoal, but are perfectly fine when cooked on the stove in a frying pan.
- Add Flavour – Add worcestershire sauce to the rissoles mixture before forming into patties.
- Extra Nutrition – Add a small tin of mashed beans into the mix.
- Add a Coating – Roll them in flour or breadcrumbs (regular or Japanese panko breadcrumbs for extra crunch). Or wrap them in pastry for a more European style rissole parcel.
- Shapes & Sizes – Serve as burgers with lettuce, cheese and tomato, or form them up into sausage shapes similar to cevapi. Mini rissoles are perfect on rice bowls.
Nutrition
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