Australian BBQ Beef Rissoles Recipe
367kcal
Ingredients
- 2 pounds ground beef
- 1 cup breadcrumbs
- 1 onion large, finely chopped
- 2 garlic cloves minced
- 2 Tbsp Worcestershire sauce
- 2 eggs
- 1 tsp dried mixed herbs such as thyme, oregano, or parsley
- 2 chicken bullion cubes
- 4 cups water for chicken stock
- Salt and pepper to taste
Equipment
- Mixing Bowl: A large bowl for combining the ground beef and other ingredients.
- Plate or Tray: Used to shape and hold the formed beef rissoles.
- Barbecue Grill: For cooking the beef rissoles over medium-high heat.
- Spatula: Used to flip the rissoles while grilling.
- Meat Thermometer: To check the internal temperature of the cooked rissoles.
- Clean Plate or Tray: To transfer the cooked rissoles for resting and serving.
- Cutting Board: Optional, for chopping onions and mincing garlic.
- Knife: Optional, for chopping onions and mincing garlic.
Method
In a large mixing bowl, combine the ground beef, breadcrumbs, finely chopped onion, minced garlic cloves, Worcestershire sauce, eggs, dried mixed herbs, salt, and pepper.
- a. Mix the ingredients together until well combined.
- b. Ensure that the breadcrumbs are evenly distributed throughout the mixture.
- c. The mixture should be moist enough to hold together when shaped into patties.
Dissolve the chicken bullion cubes in 4 cups of boiling water to make the chicken stock.
- a. Stir the bullion cubes in the boiling water until completely dissolved.
- b. Set aside the chicken stock to cool.
Gradually add the chicken stock to the beef mixture, starting with ½ cup at a time.
- a. Mix the beef mixture while slowly adding the chicken stock.
- b. Continue adding the chicken stock until the mixture becomes moist but not too wet.
- c. The added chicken stock will enhance the flavor and juiciness of the rissoles.
Shape the mixture into 8 equal-sized patties and place them on a plate or tray.
- a. Divide the mixture into 8 portions.
- b. Roll each portion into a ball and flatten it to form a patty.
- c. Repeat the process until all the mixture has been shaped into patties.
Preheat the barbecue grill to medium-high heat.
- a. Ensure that the grill grates are clean and well-oiled.
- b. Allow the grill to reach the desired temperature before cooking the rissoles.
Place the beef rissoles on the preheated grill and cook for about 5-7 minutes on each side.
- a. Carefully place the rissoles on the grill, leaving some space between them.
- b. Close the grill and let them cook for approximately 5-7 minutes.
- c. Flip the rissoles using a spatula and cook for an additional 5-7 minutes on the other side.
Check the internal temperature of the rissoles using a meat thermometer.
- a. Insert the meat thermometer into the thickest part of a rissole.
- b. The internal temperature should reach at least 160°F (71°C) for well-done.
Remove the cooked beef rissoles from the grill and let them rest for a few minutes before serving.
- a. Transfer the rissoles to a clean plate or tray.
- b. Allow them to rest for about 3-5 minutes to retain their juices and flavors.
Nutrition
Calories367kcalCarbohydrates12gProtein23gFat24gSaturated Fat9gPolyunsaturated Fat1gMonounsaturated Fat10gTrans Fat1gCholesterol121mgSodium252mgPotassium405mgFiber1gSugar2gVitamin A63IUVitamin C2mgCalcium64mgIron3mg
Notes
Use lean ground beef for healthier rissoles.
Make sure the breadcrumbs are fresh and not stale for better texture.
Finely chop the onion and mince the garlic to ensure even distribution of flavors.
Mix the ingredients gently, avoiding overmixing to prevent tough rissoles.
If the mixture seems too wet, add more breadcrumbs gradually until the desired consistency is reached.
Preheating the barbecue grill ensures proper cooking and prevents sticking.
Rest the cooked rissoles for a few minutes before serving to allow the juices to redistribute and enhance the flavors.