Rissoles are served worldwide, and in many different forms. Sometimes they are coated in breadcrumbs and fried, and sometimes baked or pan fried. Usually they are made of vegetables, fish, or chicken, however, in Australia, rissoles are made of ground lamb or beef. Think of them as Australia’s and New Zealand’s version of a patty shaped kofta, seasoned with a slightly smoky barbecue rub, then grilled. They are smaller than burger patties, and best served with mashed potatoes and brown gravy. I think you’ll love these grilled rissoles as much as I do. Feel free to use this recipe as a base, and add items to suit your liking.Photo by: semenopv/Depositphotos
- 2 pounds ground beef
- 1 small yellow onion minced
- 2 cloves garlic minced
- 2 tablespoons chopped Italian parsley
- 2 tablespoons tomato paste
- 2 teaspoons brown sugar
- 1 ½ teaspoons Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon mild chili powder
- 1 1/4 teaspoons salt
- 1 teaspoon black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon cayenne pepper optional
- Preheat grill for medium high heat
- Place ground beef in a large bowl and add the remaining ingredients. Gently combine, but do not overmix the beef. Form mixture into 8-12 equal sized patties. The size is entirely your preference.
- Cook rissoles for 3-4 minutes, turn and cook for an additional 3-5 minutes, based on size. Once the rissoles reach an internal temperature of 165 degrees F., they are done. Check multiple patties before removing them from the grill.
- Suggested plating: 2 rissoles per person, served with mashed potatoes, brown gravy and grilled veggies.
Things to consider with this recipe: Size: If you are unfamiliar with rissoles, and you need a size guide, think of slider patties. Ideally they should be that size, but you can certainly make as big as a regular burger patty! Substitutions: This recipe works well with ground pork, lamb, chicken, and turkey. Be aware that all ground meats must be cooked to 165 degrees F. While I haven’t tried beef substitutes with this recipe, I’m confident that ground “beef” products would work just fine. If you try a vegan version of these grilled rissoles, please leave a comment. We’d love to hear from you. Cooking Method: No, you don’t have to grill these rissoles. You can bake, fry, or cook them (in batches) in an air fryer. Be prepared to adjust your cook times, and follow manufacturer’s recommendations. Additions: Try a little chopped up pine nuts or walnuts in the patties. Not too much, maybe ¼ cup. You can also add a seeded and minced jalapeno for a spicier touch.