BBQ Minced Beef Rissoles with Gravy
Inspired by classic Australian backyard gatherings and elevated with a rich homemade gravy, these BBQ Minced Beef Rissoles are packed with savory herbs and smoky depth. A favorite among families for generations, this recipe adds nostalgic charm to any dinner table while delivering big, comforting flavors. Perfect for grilling lovers, it combines rustic meat patties with luscious brown onion gravy—a match made in culinary heaven.
Equipment
BBQ grill or grill pan
Large skillet or frying pan
Wooden spoon
Measuring cups and spoons
Knife and cutting board
Ingredients
For the Beef Rissoles
- 1 pound minced beef (80/20 fat blend) - fresh and preferably grass-fed
1 cup breadcrumbs - preferably fresh or panko for texture
2 cloves garlic - finely minced
1 egg - large
½ cup yellow onion - finely chopped- 2 tablespoons fresh parsley - finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon salt - adjust to taste- ½ teaspoon black pepper - freshly cracked
For the Gravy
2 tablespoons unsalted butter- 1 cup yellow onion - thinly sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth - low sodium preferred
- 1 teaspoon Worcestershire sauce
Instructions
- In a large mixing bowl, combine minced beef, breadcrumbs, minced garlic, egg, chopped onion, parsley, Worcestershire sauce, salt, and black pepper. Mix thoroughly with your hands until just combined—do not overwork.
- Divide the mixture into 8 equal portions and form into round, slightly flattened patties approximately 3 inches wide.
- Preheat your BBQ grill or grill pan over medium-high heat (around 375°F / 190°C). Lightly oil the grates to prevent sticking.
- Grill the rissoles for 5–6 minutes per side, until deeply browned and cooked through (internal temp should be 160°F / 71°C). Transfer to a plate and tent with foil to keep warm.
- Meanwhile, prepare the gravy. In a skillet over medium heat, melt butter and add sliced onions. Sauté for 8–10 minutes until caramelized and golden-brown.
- Add flour and stir continuously for 1–2 minutes until the flour is cooked and slightly golden, forming a roux.
- Gradually whisk in beef broth and Worcestershire sauce. Bring to a gentle boil, then reduce heat and simmer for 8–10 minutes until thickened. Stir occasionally to prevent lumps.
- Plate 2 rissoles per person, generously ladle over hot gravy, and serve immediately.
Notes
For extra smokiness, add a teaspoon of smoked paprika to the rissole mix. To make this dish gluten-free, use gluten-free breadcrumbs and all-purpose gluten-free flour. You can also bake the rissoles at 400°F (204°C) for about 20–25 minutes, flipping midway for even browning.
Nutrition
Calories: 424kcalCarbohydrates: 29gProtein: 30gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 130mgSodium: 1360mgPotassium: 635mgFiber: 2gSugar: 5gVitamin A: 408IUVitamin C: 8mgCalcium: 103mgIron: 5mg
How did this recipe turn out for you?Rate this Recipe !
