Saturday, 28 January 2017

Slightly devilish Aussie beef mince burgers perfect for weekend dining

Aussie Beef Mince Burgers

Aussie burgers that you can assemble yourself have become a popular way of eating Down Under and are perfect when entertaining at home, particularly on the Australia Day weekend. However, to be a true Aussie burger it must contain tinned or pickled beetroot which really takes it to new heights. Beef rissoles are easy to make, tasty and can be prepared in advance. This recipe has stood the test of time. 

Go straight to the recipe here:

The basics remain  the same, and chefs of today have taken it to a restaurant level by increasing the amount and combinations of fresh herbs they use, replaced onions for eschallots, and ensuring that the condiments served with the burgers tantalise the taste buds. For example, I have discovered the Slightly Devilish Spicy BBQ Caramelised Onion relish, just like Lee, from the Beerenberg Family Farm in Hahndorf, South Australia. I make most of my own relishes and chutneys, however chopping up all of those onions to make a relish doesn't excite me and this relish is so delicious. Definitely a must to serve with your Aussie burger along with a good Spicy Tomato relish, or even incorporate it into the beef mixture before cooking.

However the beef rissole needs to be tasty, and I would suggest  after you combine the mince with the other ingredients with your clean hands, you fry up about a dessertspoon full in a pan, taste it and see then if it needs more seasoning or herbs. Once the mince is formed into rissoles, you are past the point of being able to add to the ingredients, unless you start over.

Lamb can also be used but is more expensive. This is a fun alternative to a more formal style of entertaining and so tasty.

We enjoyed the leftovers the next day with vegetables, or rather I did. My Man of the House had another burger. This recipe is enough to feed 8-10 people, however if you are only feeding 2-4,  it is very time and cost efficient to still form the mince into rissoles, and freeze what you don't eat in a plastic container with layers separated by baking parchment. You can them take them out of the freezer and cook them as needed. And they will taste even better the next time.

Rissole ingredients:

Serves 8-10 people

1 kilo of premium grade beef mince
2 onions
4 slices brown bread (a few days old)
4 tbsp. mixed fresh herbs, including parsley (2 tbsp.), sage 2 tbsp.), and 4 teaspoons chopped tarragon if you have it (it is a strong herb with great flavour) or use 1 tbsp. dried mixed herbs instead
4 tsps. Dijon mustard
1 tsp salt
ground black pepper
1 tablespoon tomato sauce
1 tablespoon Worcestershire sauce
4 cloves garlic, squashed and finely chopped (optional)
2 beaten eggs
2 tablespoons grated carrot (optional) - great though if you are trying to encourage your children toe at more vegetables
2 tablespoons oil
1/4-1/2 cup flour

  • Place onion, herbs, and bread in a food processor and process until finely chopped
  • Add to the mince with the pepper, salt, sauces, beaten egg, carrot, and mustard
  • Mix this all up in a large bowl with your clean hands until well combined 
  • Form into even sized balls and flatten (or) use an egg ring to shape and flatten them uniformly
  • Leave to rest on a plate in the refrigerator, covered in alfoil or cling wrap for at least an hour so that they firm up
  • Remove from the refrigerator and dust with plain  flour
  • Cook for about 8 minutes turning over halfway
  • Drain on absorbent paper
  • Heat oil in a fypan or on the BBQ and fry rissoles until they are cooked. They can be kept warm and covered  in the oven for a couple of hours before eating if this suits your agenda
Burger accompaniments:

Grated carrot
Sliced cucumber
Baby rocket leaves
Sliced tomatoes
Pickled beetroot slices or canned beetroot slices (Absolutely essential for an Aussie burger)
Cheese slices
Caramelised onion
Flat Bread rolls for easy eating

Slice and Butter the bread rolls on the inside and place down on the grill or BBQ and brown.
Caramelised onion and tomato relish can then be spread onto the bread. The burger is then assembled by your guests according to their individual taste.

Be sure to give your guests napkins.

I hope you enjoy this recipe and find it useful.

Thanks for dropping by  to read my blog.

Warmest wishes and enjoy the rest of the weekend.

Pauline xx


  1. I grew up eating Beerenberg things because I grew up in South Australia. When we moved to NSW just over 10 years ago, we were unable to buy their tomato sauce locally. We tried every other brand and none of them even came close to the awesomeness, so whenever relatives would visit, they would bring our house and my parents house a 3 litre flagon of the tomato sauce that you could only buy from the factory outlet in Hahndorf.

    Then the tomato sauce appeared in Coles for about a year, so we thought our flagon importing days were over. But then they vanished again, right before relatives were visiting, so another 6 litres of tomato sauce got on the plane. I don't even eat tomato sauce very often but when I do eat it I like plenty of it.

    Thankfully we can now get the full range locally in more than just one shop. Even so I kind of miss the safety of having that in the cupboard, just knowing anytime I need tomato sauce I will have the right one.

    I think it is the apples they put in there which makes it so great.

    They have a balsamic beetroot relish I have been wanting to try. ;) It would be great on a burger I think!

  2. I must try their tomato sauce and beetroot relish. Thanks for dropping by. Pauline.

  3. I've made so many burgers but not so many rissoles. Thanks for the inspiration. I see that sauce at the shops a lot! They've got some super products!

  4. Rissoles are a nice change from sausages and steak and easy. Great to hear from you Lorraine.


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