Cheesy rissole or naked burger? What name do you prefer? I know for some a rissole needs some sort of coating, but really is a hamburger patty a burger if it doesn’t have a bread roll or even just bread containing it?
Mum made these terrific salmon rissoles. In my mind it felt like she made them once a month. She would shallow fry them in peanut oil and we’d eat them with peas, beans, corn, and carrots.
[Sarcasm on]In my mind, hamburger patty sounds too North American for my liking. I’m happy to call what I made tonight a rissole. I strongly suggest you don’t go to the Urban Dictionary to look up rissole. There’s some outrageous claim that the humble rissole has its origins in frog-land.[Sarcasm off]
Cheesy rissole with a fried egg and salad. Safe for someone with a delicate colon.
Course:
Main Course
Cuisine:
Australian
Keyword:
Avocado, Cheese, Fried egg, Rissole
Servings: 1Hungry Human Macrophage
Calories: 500kcal
Author: Gary
Ingredients
1Scotch filletBeef steak
Iodised salt
Black peppercorns
Rice bran coil
Worcestershire sauce
Coles smoky cheese slices
Butter
1Egg
Sugarloaf cabbage
Red cabbage
4Cherry tomatoes
1Avocado
Instructions
Remove the steak from the captivity of its environmentally unfriendly plastic wrapping.
Slice it into strips using a knife. I used my Dick™ butchers knife. I love using my Dick™ butchers knife. It’s so sharp and it feels so good in my hand.
Mince or if you’re from North America, grind you meat in your meat mincer (or grinder). I used my Tupperware™ meat mincer. It was expensive, but it’s easy to clean and I didn’t want an electrical appliance for mincing my meat. I like handling my meat by hand.
Add a short squirt of rice bran oil, a little iodised salt, some freshly ground black pepper, and a dribble of Worcestershire sauce.
With your hands, work your meat, and make a ball with your meat. It should form a ball without falling apart, but it shouldn’t bind too tightly. If your meat is bound too tightly, it won’t be moist and juicy after you cook it.
Put the meat into the refrigerator to assist with keeping the meat together.
Unwrap the plastic from the Coles smoky cheese slices. The plastic isn’t edible. You don’t want melted cheese and plastic on your rissole. I’m guaranteeing it won’t taste very good.
Shred some red cabbage with a Mandolin making sure you use the safety guard and/or a safety glove.
Shred some sugarloaf cabbage with a Mandolin making sure you use the safety guard and/or a safety glove.
Halve some cherry tomatoes.
Slice a couple of avocado cheeks
Remove the uncooked rissole from the refrigerator.
With both hands, gently flatten your rissole to form a disc shape.
Turn on your heat source and start to heat up your frypan.
Add some high vapour-point cooking oil. I use rice bran oil or Queensland nut oil.
Lay your meat into the frypan and cook on one side for 3 minutes.
Flip over your meat, and cook the other side for 3 minutes, this time after you’ve added some butter.
As the butter melts and rissole is cooking, spoon melted butter over the rissole to assist with moistness and flavour.
When the 3 minutes is complete, add the Coles smoky cheese slices to the rissole, put a lid on the frypan, turn the heat off, and allow the cheese to melt for 3 minutes.
At the end of 3 minutes, remove the lid and remove the cheesy rissole from the frypan and put it onto a plate for resting.
In the buttery meat juices, out an egg ring into the frypan and turn the heat back on.
Crack an egg into the egg ring.
Put the lid on the frypan and cook for 3 minutes on a gentle heat. The aim is to have the egg white set firm and the yolk to remain runny.
At the end of 3 minutes, turn off the heat, remove the lid, and remove the fried egg from the frypan. Put the egg on a plate.
Plating up bit
Place the cheesy rissole onto a plate and put the egg on top. Add the cabbages, cherry tomatoes, and avocado.
Pour the juices from the frypan onto the cabbages.
Blogging bit
Shoot a photograph and a short video because Google now wants video on recipe cards.
Eat the meal.
Wash the dishes (hint, wash as you cook, it makes life easier).
Write the recipe.
Write the blog post.
Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.
Recipe Video
Recipe Notes
Disclaimer
I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.
Photographs
This is a gallery of photographs. Click on one image and then scroll through the photographs.
Yes, it was moist, juicy, and tender. It was a friable rissole, but not too friable. It had great flavour and went well with the chosen fruit and vegetables on the plate.
In the video you still have laryngitis? What’s up?
I’ve been unwell with the post-infectious sequelae of a respiratory infection for about a month now. I’m well and truly sick of it.
Have you tried Coles smoky cheese slices? Did you like them?
Do you like fried eggs made with an egg ring?
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Very impressed you mince your own meat Gary!, that’s something I haven’t done, though I do often get it minced fresh by the butcher. I also like salmon rissoles, I use my MIL’s recipe, but add some sweet chilli sauce. Hope you’re feeling better soon 🙂
I like rissoles – and yes, let’s call them that! I haven’t tried Coles smoky cheese slices but I love smoked cheese so it’s a yes from me. Yes too, to the rings for making fried eggs. The neatness is pleasing!
I don’t ordinarily use an egg ring, but when neatness makes sense, I love using them. Smoked cheese is the best. I love smoked cheddar from New Zealand.
Nate and Alex would love this meal. They are always looking for good sources of protein–there are plenty here. I might just call it a rissole though–sounds fancier than “hamburger,” which is what we use here in the States. Cheers!
Cool post, Gary. Not only is it tasty, but I learned two new words this morning: friable and rissole… I have seen both words before but somehow Yummy Lummy made them real for the first time. Thanks! I feel both smart and hungry now!
smile A rissole to me resembles a large meatball but I hate the very sound of everything to do with a ‘burger’ – an unhealthy bread bun AND chips ! In my home: forget it !! Originally from N Europe I still use the term ‘kotlett’, ie I’m piking out !! Like your fast prepared very masculine plate of balanced food .and homemade mince. . . am not so keen on processed cheese 🙂 ! Hope your travel health woes are coming to an end . . . . .
I don’t mind rissoles at all. You wrapped yours in melted cheese very nicely. I like how you told us to take the plastic off the cheese – you never know one day you might just miss seeing the plastic and ruin your meal. I’ve tried the Coles smoked cheese. I think I prefer their burger cheese.
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Very impressed you mince your own meat Gary!, that’s something I haven’t done, though I do often get it minced fresh by the butcher. I also like salmon rissoles, I use my MIL’s recipe, but add some sweet chilli sauce. Hope you’re feeling better soon 🙂
Thank you very much Beck. I’m now transitioning into Canberra hay fever…
I like rissoles – and yes, let’s call them that! I haven’t tried Coles smoky cheese slices but I love smoked cheese so it’s a yes from me. Yes too, to the rings for making fried eggs. The neatness is pleasing!
I don’t ordinarily use an egg ring, but when neatness makes sense, I love using them. Smoked cheese is the best. I love smoked cheddar from New Zealand.
Nate and Alex would love this meal. They are always looking for good sources of protein–there are plenty here. I might just call it a rissole though–sounds fancier than “hamburger,” which is what we use here in the States. Cheers!
I hope Nate and Alex and you of course enjoy a rissole or two 😃
Cool post, Gary. Not only is it tasty, but I learned two new words this morning: friable and rissole… I have seen both words before but somehow Yummy Lummy made them real for the first time. Thanks! I feel both smart and hungry now!
Thanks, Jadi. I’m always happy to share unusual words on these pages 😃
While it sounds like a meal you would get at any country pub it looks very contemporary with all that salad and avocado!
Thanks Lorraine. I really do like having bright colours on my plate these days 😃
smile A rissole to me resembles a large meatball but I hate the very sound of everything to do with a ‘burger’ – an unhealthy bread bun AND chips ! In my home: forget it !! Originally from N Europe I still use the term ‘kotlett’, ie I’m piking out !! Like your fast prepared very masculine plate of balanced food .and homemade mince. . . am not so keen on processed cheese 🙂 ! Hope your travel health woes are coming to an end . . . . .
Thank you very much. I’m grateful that everything tasted good 😃
I don’t mind rissoles at all. You wrapped yours in melted cheese very nicely. I like how you told us to take the plastic off the cheese – you never know one day you might just miss seeing the plastic and ruin your meal. I’ve tried the Coles smoked cheese. I think I prefer their burger cheese.
Thanks, Mabel. I found the Coles burger cheese a little sickly.
Patties does sound boring. Unless they are peppermint! I love unadorned burgers. Yours looks scrumptious!
Thanks, Kris. It tasted pretty good.