Recipe by Random Rachel
Rissoles are sausage patty sized burgers. From The Australian Woman's Weekly.
Top Review by mums the word
This recipe was a hit, even with the picky boy! He thinks it would be even better with some cheddar melted in the middle of each patty and I am going to try that. I made one small change which was to substitute regular mustard for Dijon as I didn't have that. Thanks for a nice recipe!
- 2 slices bacon, chopped finely
- 1 lb ground beef
- 1 cup breadcrumbs
- 1 egg
- 3 green onions
- 1⁄4 cup coarsely chopped fresh flat-leaf parsley
- 1 tablespoon Worcestershire sauce
- 2 tablespoons barbecue sauce
- 1 tablespoon canola oil
- 1 tablespoon Dijon mustard
- 2 cups beef stock
- 1 1⁄2 tablespoons cornstarch
- 2 tablespoons water
Directions See How It's Made
- Cook bacon in a large non-stick frying pan over medium-high heat until crisp. Remove from heat.
- Using your hands, combine bacon, beef, breadcrumbs, egg, finely chopped green onions, parsley, Worcestershire sauce and half the barbecue sauce; mix well. Shape mixture into eight rissoles (small patties.).
- Heat oil in the non-stick pan over medium heat. Cook rissoles until browned on both sides and cooked through. Remove from pan, cover to keep warm.
- Drain any excess oil from pan, add mustard, stock and remaining barbecue sauce; bring to the boil. Combine cornstarch and water, stir into gravy and cook until gravy thickens.
- Serve rissoles with gravy, cabbage mash, and cooked greens.