Aussie Beef Rissoles

5 from 6 votes

Cooked Rissoles on a plate, cut with a fork

G’day mates! Aussie Beef rissoles, a quintessential Australian dish, has a history as rich and robust as it’s flavours. The humble rissole, believed to have been brought over by European settlers, has undergone a delightful transformation over the years. Aussies have put their unique spin on this dish, making it a beloved staple on our dinner tables. So, let’s fire up the barbie and craft some of the most mouthwatering rissoles you’ve ever tasted!

Ingredients laid out on a bench, Onion, Carrot, Ground Beef, Bread Crumbs, Garlic, Smoked Paprika, Oregano, Egg, Thyme and Worcestershire Sauce

Ingredients: The Right Mix of Goodness

1. Ground Beef

  • 500g of lean ground beef. Opt for 80-85% lean beef to strike the perfect balance between flavor and juiciness.

2. Breadcrumbs

  • 1 cup of fresh breadcrumbs (you can use Panko breadcrumbs or make your own by blitzing stale bread).

3. Onion

  • 1 large onion, finely chopped. Adds that extra savory kick and moisture to the rissoles.

4. Egg

  • 1 large egg, lightly beaten. The binding agent that holds everything together and adds a creamy texture.

5. Worcestershire Sauce

  • 2 tablespoons of Worcestershire sauce. This magic elixir amplifies the flavor of the beef.

6. Garlic

  • 1 cloves of garlic, minced. For that delightful hint of pungent goodness.

7. Salt and Pepper

  • To taste. Don’t skimp on the seasoning; it’s the key to making your rissoles pop.

8. Herbs & Spices

  • Oregano, Thyme and some of my favourite Smoked Paprika
  • 9. 1 Large Carrot

cooked Rissoles on a plate

Tips and Tricks: The Secrets to Perfection

1. Mix It Right

  • Gentle Hands: When mixing the ingredients, handle the mixture gently. Overmixing can result in tough rissoles.

2. Perfect Texture

  • Breadcrumbs Magic: Adjust the amount of breadcrumbs to achieve the desired consistency. Too much makes them dry, too little might make them fall apart.

3. Flavour Explosion

  • Worcestershire Magic: Worcestershire sauce is your flavor booster. Don’t hold back, it’s what makes the taste of beef rissoles truly special.

4. Let Them Rest

  • Patience Pays Off: Allow the mixture to rest for at least 30 minutes in the fridge. This helps the flavors meld and the mixture to firm up, making shaping easier.

5. Shaping Matters

  • Uniformity Counts: Shape the rissoles into uniform sizes to ensure even cooking. Aim for a diameter of about 8-10 cm.

6. Hot Grill or Pan

Cook them in a pan or on the BBQ, it makes no difference, they will still come out fantastic.

7. Cooking Time

  • Don’t Rush: Cook on medium heat, turning occasionally until browned and cooked through. Approximately 15-20 minutes should do the trick.

Let’s Get Cooking: Steps to Aussie Beef Rissole Perfection

Prepare the Ingredients: Finely chop the onion and mince the garlic. Measure out the Worcestershire sauce, breadcrumbs, egg, salt, and pepper.

Mix the Ingredients: In a large mixing bowl, combine the ground beef, breadcrumbs, chopped onion, chopped carrot, minced garlic, Worcestershire sauce, beaten egg, herbs and spices.

All the ingredients about to be mixed

Gently Combine: Using your hands, gently mix the ingredients until just combined. Avoid overmixing, as it can result in tough rissoles.

Mixing the ingredients

Rest the Mixture: Cover the mixture and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up.

All ingredients mixed in a big bowl

Shape the Rissoles: Take the mixture from the fridge and shape into evenly sized rissoles, about 8-10 cm in diameter.

Aussie Beef Rissole rolled out to size about to be cooked

Sear the Rissoles: Preheat a pan or grill on medium-high heat and drizzle with olive oil. Sear the rissoles on each side for about 5-7 minutes until browned.

Aussie Beef Rissoles Cooking in a pan

Cook to Perfection: Reduce the heat if they start to blacken as this will ruin them. Slow cook on a lower heat if this happens and aim for a nice brown char.

Cooked Aussie Beef Rissoles on a plate

Serve and Enjoy: Serve the beef rissoles with your favorite sides – whether it’s a fresh salad, mashed potatoes, or a good old Aussie potato salad. Bon appétit!

Cooked Aussie Beef Rissoles on a plate, cut with a fork

Wrapping Up:

There you have it, folks! Aussie Beef rissoles, a true Australian classic that never fails to delight taste buds and bring people together. So, gather ’round the barbie, embrace the sizzle, and indulge in a piece of Australian culture and history. Happy cooking, and may your rissoles always be round moist and flavourful!

If you really like this recipe and you love a bit of spaghetti, these Aussie Beef Rissoles go great as meatballs. Roll them up and cook them the same in a pan and then throw them into my world famous bolognese sauce. They are a match made in heaven. Anyways give it a go and you won’t be disappointed.

Darrin x

Aussie Beef Rissoles

5 from 6 votes
Recipe by Darrin Lloyd Course: Mains, SidesCuisine: AustralianDifficulty: Easy


Prep time


Cooking time




Total time



Create Aussie magic with these succulent Beef Rissoles! A blend of lean ground beef, breadcrumbs, onions, and a dash of Worcestershire sauce makes these rissoles sizzle with flavor. Quick to cook and bursting with taste, they’re perfect for a true-blue Aussie feast. Serve hot and savour the tradition

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  • 500 g 1 lb Beef Mince

  • 3/4 cup 3/4 cup Panko Bread Crumbs

  • 1 lg 1 lg Egg

  • 1 tbsp 1 tbsp Smoked Paprika

  • 1 tsp 1 tsp Thyme

  • 1 tsp 1 tsp Oregano

  • 1 tbsp 1 tbsp Worcestershire Sauce

  • 1 1 Brown Onion (Finely Diced or Grated)

  • 1 1 Carrot (Finely Diced or Grated)

  • 1 1 Clove Minced Garlic

  • Salt and Pepper


  • Add all the ingredients into a large mixing bowl
  • Using your hands mix all the ingredients together thoroughly
  • Rest in the fridge for 30 mins
  • Shape evenly sized rissoles
  • Cook on a medium heat for approx 5-7 minutes and then flip and cook for another 5-7 minutes making sure not to burn them. Turn heat down if they start to cook too quickly
  • Rest for 5 minutes and serve


  • Do not let these things burn in the pan. You want to get a good crust forming on them and then turn them down before letting them cook through
  • Grate your onion and carrot super fine so the final texture is juicy and not crunchy
  • Adjust the amount of breadcrumbs to achieve the desired consistency. Too much makes them dry, too little might make them fall apart
  • Don’t be afraid of putting in too much Worcestershire…. If you like the taste, then go hard

Nutrition Facts

  • Serving Size: 8g
  • Total number of serves: 1
  • Calories: 325kcal
  • Carbohydrates: 18g
  • Protein: 23g
  • Fat: 18g
  • Saturated Fat: 8g
  • Polyunsaturated Fat: 9g
  • Monounsaturated Fat: 0g
  • Trans Fat: 0g
  • Cholesterol: 110mg
  • Sodium: 550mg
  • Potassium: 0mg
  • Fiber: 2g
  • Sugar: 3g
  • Vitamin A: 50IU
  • Vitamin C: 2mg
  • Calcium: 20mg
  • Iron: 1.5mg

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5 from 6 votes
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Hi! I’m Darrin!

Welcome to my food blog, Where I try to fuse easy home cooked meals with restaurant quality results. Whether cooking for family or 7 course degustation for friends I just really love to cook!


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