The classic beef rissole has long been a staple at the family dinner table and BBQ gatherings big and small. And, considering how easy they are to whip up, like it or not they’re probably here to stay. But don’t make the mistake of thinking the traditional family recipe is all there is to these plump meat patties.

A few quick additions or substitutions here and there can take the ol’ rissole up to gourmet status. (Not that we’re saying there’s anything wrong with grandma’s Worcestershire sauce-infused recipe.) Have a go at these tasty flavour combinations for a delicious new rissole with a twist – all starting with that basic winning combo of mince, onion, egg and breadcrumbs.


Peter Augustus Craft Butcher in Brisbane


Peter Augustus craft butcher in Brisbane

5 tips for cooking rissoles

  1. Don’t go overboard on the breadcrumbs as it may dry out the mixture (home-made breadcrumbs are the way to go).
  2. The mixture should be a little bit sticky, but not gluggy.
  3. When shaping the rissoles by hand, wet your hands a little first to help stop them sticking.
  4. Press a little indent in the patties in the centre, to stop the rissoles puffing up too much while cooking.
  5. When cooking rissoles, don’t press them flat as it’ll cause all those delicious, tasty juices to run out.


  • Thinly sliced green onions
  • Chopped fresh basil leaves
  • A dash of oregano (freshly chopped or dried)
  • A large handful of chopped semi-dried tomatoes
  • ⅓ cup of feta cheese

*Serve with a greek salad


  • A clove or two of crushed garlic
  • 2 teaspoons of Moroccan seasoning
  • Coriander
  • 2 tablespoons of currants

*Serve with steamed couscous and a dollop of natural yoghurt.

Herb and mushroom:

  • Diced mushrooms (about 150g)
  • 1 clove crushed garlic.
  • 1 tablespoon chopped parsley
  • 1/4 to ⅓ cup mixed herbs – parsley, basil, chives, oregano


  • 1/2 teaspoon Mexican chilli powder
  • 1 clove crushed garlic
  • Pickled carrot, finely sliced
  • Finely chopped capsicum
  • Half a deseeded, diced jalapeño
  • Chopped coriander
  • 1 cup drained no-added-salt red kidney beans, lightly mashed

*Serve with steamed rice, steamed vegetables and a dollop of salsa and guacamole.


  • 2 tablespoons red curry paste
  • 1 teaspoon crushed garlic
  • ½ cup of cooked red lentils
  • Sliced green onions
  • Finely chopped capsicum

French onion:

  • Thinly sliced green onions
  • 1 small finely diced white onion
  • Seasoning from a packet of french onion soup mix
  • Grated carrot
  • Garlic
  • Tablespoon of soy sauce

*Serve with gravy made from the pan juices – add in 200mls of water with the remaining soup mix, a few tablespoons of dry sherry and a few dollops of sour cream.