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Burger/Rissole Patties

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Servings: 10 patties
Course: 2 meals a day, 3 meals a day, BLW, Family Meals
Ingredients Equipment Method Notes

Ingredients
  

  • 1 brown onion grated - see notes
  • 2 garlic cloves minced
  • 1 carrot grated
  • 500 grams beef mince grass-fed
  • 1 TBSP flat leaf parsley finely chopped
  • 1 egg
  • 2 TBSP quality BBQ sauce see notes
  • 3/4 cup sourdough bread crumbs about 2 slices sourdough
  • 1 TBSP ghee or olive oil for frying

Equipment

  • 1 Frying Pan
  • 1 Blender or Food Processor

Method
 

  1. Toast the sourdough, then blitz in a food processor until resembles breadcrumbs.
  2. Add to a bowl the onion, garlic, carrot, beef mince, parsley, egg, BBQ sauce and bread crumbs. Using your hands mix until well combined.
  3. Form the mince mixture into burger/rissole size patties.
  4. Place your frying pan on a medium-high heat, add your cooking oil and once hot, place the patties on. Gently fry until browned (around 3-4 minutes) and then flip over. Fry until browned and cooked through.
  5. Serve with mashed vegetables, roasted vegetables, salad or on a burger bun.

Notes

Use a box grater to grate the onion. Cut the onion in half and grate against the grain so you end up with a wet/minced texture. 
If you don't have any quality BBQ sauce, you can use 1 TBSP tomato sauce and 1 TBSP Worcestershire sauce. 
Storing:
  • In The Fridge: Keep leftover rissoles in a sealed airtight container for 3 to 4 days.
  • In The Freezer: Freeze leftover rissoles in a glass container, place baking paper between the layers so they dont stick together. Freeze for up to 1 month. Let thaw in the fridge before reheating.