Last week I had some regular mince from Coles and thought I’d make nude burgers or rissoles. Whenever I think of rissoles I think of my childhood and also the classic Australian movie The Castle. Sadly when it was adapted for the US the word rissole was replaced with meat loaf. It’s not quite the same thing.
Nude burgers or rissoles
- Regular beef mince which means there’s a good amount of fat and connective tissue in the mince. It’s cheap at about $3 for 500 g.
- Pecan nuts for making a nut meal. I used about 50 g
- An egg, beaten.
- Curry powder, as much as you like.
- Dried mixed herbs, as much as you like.
- Corinader, a good handful plus some spring onion.
- Salt and pepper to season as you please.
- Worcestershire sauce, a good splash.
- Olive oil, a good splash.
- Chili flakes and Tabasco sauce, to taste.
- Get the mince and everything else to room temperature.
- To the mince add the beaten egg and everything else.
- With your hands, yes your hands (after you’ve washed them), mix everything thoroughly.
- Make four rissoles and save two for the next day. It’s easy to save them in some oven paper and covered in cling wrap.
- Flatten to a burger size and shape.
- On a hot fry pan with butter and a little grapeseed oil cook the rissole or burger for a few minutes on each side.
- On the rissole layer some Coon cheese and grill.
- Add whatever you like for dinner, you know lettuce, tomato and such stuff.
- To keep it low carbohydrate avoid carrots and too much beetroot. Obviously pineapple is not on if you’re low carb. If you’re revelling in carbs then have beetroot and pineapple (because you must).
- I’ve shown an alternative serving suggesting below.
- As usual plate up, capture an image, eat, wash up and then write a blog post in due time.
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Hope you had a great weekend and ate YUMMY