Caramelised Onion & Herb Rissoles with Mustard Glaze
These aren’t your average beef rissoles. Caramelised onion, fresh herbs, garlic and a touch of Dijon mustard make them extra flavourful and juicy. Finished with a quick mustard glaze, they develop a beautiful golden crust and rich savoury taste. Perfect for a classic dinner with mash and veg, or delicious tucked into a soft bread roll with salad.
How long will it take?
40 minutes
What’s the serving size?
4
What do I need?
For the Rissoles
- 1 tbsp olive oil
- 1 large brown onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 500 g beef mince
- ½ cup breadcrumbs
- 1 egg
- 1 tbsp Dijon mustard
- 1 tbsp tomato sauce
- 2 tbsp finely chopped fresh parsley
- 1 tsp fresh thyme leaves or ½ tsp dried thyme
- 1 tsp smoked paprika
- ¾ tsp salt
- ½ tsp freshly ground black pepper
- 2 tbsp olive oil, for cooking
For the Mustard Glaze
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp Worcestershire sauce
How do I make it?
- Heat 1 tbsp olive oil in a frying pan over medium heat. Add diced onion and cook for 6-8 minutes, stirring occasionally until soft and lightly caramelised.
- Stir in garlic and cook for 30 seconds. Add Worcestershire sauce and cook for a further 30 seconds, then remove from heat and allow the mixture to cool slightly.
- In a large bowl combine mince, breadcrumbs, egg, Dijon mustard, tomato sauce, parsley, thyme, paprika, salt and pepper.
- Add cooled onion mixture and gently mix until just combined.
- Divide the mixture into 8 equal portions and shape into rissoles.
- Heat 2 tbsp olive oil in a large frying pan over medium heat. Cook rissoles for 4-5 minutes per side until nicely browned and cooked through.
- While the rissoles cook, make the glaze by mixing together Dijon mustard, honey and Worcestershire sauce.
- Brush glaze over the rissoles during the final minute of cooking and allow it to caramelise slightly.
- Rest rissoles for 2-3 minutes, then serve.
TOP TIPS
- Rissoles can be made ahead. Shape them and refrigerate for up to 24 hours before cooking.
- Add ¼ cup finely grated Parmesan to the rissole mixture for a cheesy flavour hit.
- Raw or cooked rissoles can be frozen for up to 3 months.
