Adam Liaw barbecue recipes: Beef rissoles with avocado sauce

Adam Liaw
Add these to your Australia Day menu.
Add these to your Australia Day menu.  Photo: William Meppem

Serve this family favourite with silky avo sauce.



2 slices white bread

500g beef mince

1 small brown onion, grated

1 small carrot, grated

1 egg

1 tsp Vegemite

2 tbsp softened butter

½ tsp salt

¼ tsp freshly ground pepper

Avocado sauce

2 ripe avocados

2 large green chillies, seeds and stems removed

2 garlic cloves

juice of 1 lemon

juice of 1 lime

about ½ cup olive oil

salt and pepper, to taste

a few pinches of red chilli powder, to serve


1. Pulse the bread in a food processor until it resembles coarse breadcrumbs. Combine with the mince, onion, carrot, egg, Vegemite, butter, salt and pepper and mix with your hands until well combined. Form into eight thick rissoles and chill in the fridge for 20 minutes.

2. Heat your barbecue to high heat and cook the rissoles for about six minutes, flipping every minute until cooked through.

3. For the avocado sauce, combine all the ingredients except the chilli powder and olive oil in a blender or food processor and blend, adding as much olive oil as necessary to bring it to a smooth sauce the consistency of mayonnaise. Transfer to a bowl and top with a sprinkling of chilli powder.

4. Serve the rissoles together with the avocado sauce.