Then end of summer is around the corner, but there are still plenty of days to enjoy the summer sun and backyard bbq’s. One of our favorite things we’ve enjoyed this summer are these beef rissoles. I first learned of these little jewels on The Chew. Chef Curtis Stone filled in for Daphne Oz while she was out on maternity leave with her sweet little Philo.
During that time Chef Curtis shared several amazing recipes, some of which I’m still anxiously awaiting to try! One of the first I decided to make was his rissoles. Rissole is a dish that is served up in several countries, but his version is obviously of Australian influence. It’s a beef patty that is a little smaller than a traditional hamburger patty, actually about the size of our sliders.
The meat mixture has bacon, onion, fresh herbs and spices and is mixed and rolled into balls and flattened slightly. They are grilled and a light crust forms on the outside while the inside in incredibly moist, tender and juicy. This meal comes together in no time, making it ideal for a week night but also perfect for weekends or entertaining guests.
They are full of flavor and delicious served with the mixed baby greens and potato salad. These patties would also be amazing on slider buns with a little basil mayonnaise, sharp cheddar and apples or whatever your favorite toppings might be. Before you say farewell to summer, make these rissoles. You’ll be just as addicted as we are!
Beef Rissoles with Baby Greens
Ingredients:
1 Pound ground beef
1 Oz bacon, finely chopped
1/2 Small onion, finely chopped
1 Garlic clove, minced
1 1/2 Tbsp chopped flat leaf parsely
4 Tsp chopped fresh thyme
2 Tsp dijon mustard
1/2 Tsp ground paprika
1 Tsp Worcestershire sauce
1 Large egg, lightly beatne
Olive oil, for brushing
For the greens-
2 Tbsp vinegar
1 Tbsp finely chopped shallot or sweet white onion
3 Tbsp extra virgin olive oil
6 Cups mixed greens
Directions:
For the rissoles-
Combine ground beef, bacon, onion, garlic, parsley, thyme, mustard, paprika, worcestershire, salt, pepper, and egg gently mix to combine, being sure not to over-work the meat. Form into 8 round balls, then gently flatten each ball to 1/2 and inch in thickness.
Preheat grill or grill pan to medium-high heat. Meanwhile, brush the rissoles with oil and place on the preheated grill or grill pan. Cook for 6-8 minutes, turning once, or until cooked through. Remove from grill and allow to rest for 5 minutes.
For the mixed greens-
Combine vinegar and shallot in a large bowl and whisk to blend. Once combined whisk in the olive oil. Season with salt and pepper. Add the greens and toss to coat. Taste, add additional salt and pepper if needed.
Serve the greens with the rissoles and creamy bacon potato salad
Recipe source: Curtis Stone-The Chew
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