In the words of our amazing recipe tester: “These rissoles were so easy to make and are my new favourite recipe! They held their shape while cooking and were so soft to eat, they just fell apart in our mouths. Not dry at all like some we’ve eaten in the past, so a 10/10 from us.”
This recipe features in our BBQ Collection Volume 2.Print
Thermomix BBQ’d Aussie Rissoles
- Yield: 12-16
Recipe Tester Feedback: “Amazing! Something so simple but so delicious… great on a burger, or for a low carb brekkie, serve them heated with a fried egg on top! This is a great recipe.” – Tammy
No: Dairy / Nuts
Contains: Gluten / Egg
*Variations: Can be made without Gluten
- onion – 2, peeled and diced
- garlic cloves – 1, peeled
- fresh parsley – 1/4 bunch, leaves only, chopped
- dried mixed herbs – 1 tsp
- bread – 2 slices, soaked in water and squeezed (*can use GF bread)
- eggs – 1
- tomato sauce – 50g
- Worcestershire sauce – 20g, ensure GF if required
- beef mince – 1kg
- plain flour – to coat (*can use GF)
- buns – ensure GF if required
- eggs – fried
You will need:
- chopping board
- shallow bowl
- Add the peeled and diced onions (2), peeled garlic clove (1) and chopped parsley leaves (from 1/4 bunch) to the bowl. Chop Speed 7 / 3 seconds. Scrape down sides.
- Add the dried mixed herbs (1 tsp), broken up soaked bread slices (2), egg (1), tomato sauce (50g), Worcestershire sauce (20g) and beef mince (1kg) to the bowl. Mix Speed 6 / 10 seconds, or until combined. You may need the help of your spatula, and you may also need to combine a second time.
- Remove the mince from the bowl and shape it into 12-16 rissoles.
- Place some plain flour into a shallow bowl and coat each rissole lightly.
- Refrigerate for several hours or until needed.
- Fire up the BBQ to a medium to high heat.
- Cook the rissoles for 4-5 minutes on each side or until cooked through to your liking.
- Can be frozen before or after cooking
- Prep Time: 15 minutes + at least 2 hours chilling time
- Cook Time: 8-10 minutes