Beef Mince Recipes

Big Aussie Burger Recipe

There’s nothing more satisfying than tucking into a big juicy burger, particularly if it’s homemade. This recipe, provided by celebrity chef Adrian Richardson, uses quality, flavoursome ingredients to ensure everything, including the meat patty, is cooked from scratch. The result? A classic Aussie taste sensation!

RELATED: Classic Montanara Pizza Recipe

Serves 6

Ingredients

Meat Patty

1 kg lean minced beef (can use diced beef and pop through mincer)

100g thick-cut rashers smoky bacon, finely diced

1 small onion, finely diced

2 garlic cloves, finely chopped

1 tsp fresh chilli, finely chopped

3 tbsp dijon mustard

2 tbsp worcestershire sauce

1 egg, lightly beaten

2 tbsp parsley, chopped

2 tsp salt

2 tsp black pepper, freshly ground

Olive oil for grilling

Accompaniments

6 good quality burger buns or ciabatta rolls, split in half

1 small lettuce, leaves separated

Caramelised onions

12 slices beetroot

12 slices tomato

12 rashers grilled bacon

6 fried eggs

6 slices tasty cheese

Tomato or ketchup sauce

Method

  1. Prepare your BBQ to medium-high heat.
  2. To make burgers, combine all the ingredients, except for the oil, into a large mixing bowl.
  3. Use your hands to scrunch everything together so that the onion and flavourings are evenly distributed.
  4. Shape into 6 patties, making them as neat as you can, and about 2.5cm-3cm thick.
  5. Brush each burger lightly with oil and arrange them on your BBQ.
  6. Cook for 4 minutes and then turn them over. Continue to cook until they are done the way you like them. This will depend on the heat of the grill, the thickness of the burger and, of course, personal preference.
  7. Serve everything in the middle of the table so everyone can build their own burgers, the way they like them.

Recipe courtesy of Heat Beads

April 8, 2015

Italian Beef Rissoles Recipe

Looking for new beef mince recipes? Italian beef rissoles are one of our go-to easy dinner ideas, and the leftovers make delicious Italian paninis (both for you and the kids’ school lunch boxes!).

Serves: 4 (plus leftovers), makes 12 rissoles
Preparation time: 15 minutes. Cooking time: 35-40 minutes

Ingredients
800g lean beef mince
1 tbsp oregano, chopped
2 garlic cloves, crushed
3 tbsp olive oil
1 large eggplant, cut into 1cm slices
500g jar tomato pasta sauce
50g parmesan cheese, grated
Steamed green beans, baby carrots and broccolini, to serve

Method
1. Preheat the oven to 180oC. Combine the beef mince with oregano and garlic. Form into 12 beef rissoles, then chill for 30 minutes.

2. Preheat a chargrill to high. Brush the eggplant slices with 2 tbsp of the oil and cook, turning regularly for 2-3 minutes or until well coloured. Line the base of a large roasting dish with the grilled eggplant slices.

3. Brush the beef rissoles with the remaining oil and chargrill for a minute on each side or until well coloured (beef rissoles don’t need to be cooked through). Place the beef rissoles in the roasting dish on top of the grilled eggplant slices, cover with tomato pasta sauce and sprinkle with parmesan cheese.

4. Bake for 20 minutes or until the beef rissoles are cooked through and the cheese and sauce are bubbling. Serve with steamed green beans, baby carrots and brocollini.

pananis

Turn leftovers into lunch: Italian rissole paninis

Serves: 2
Preparation time: 5 minutes

Halve the leftover beef rissoles and place in crusty Italian Panini rolls with spinach leaves, tomato and cucumber slices.

What are your favourite beef mince recipes?

January 30, 2014

Meatloaf and Gravy Recipe

Meatloaf is making a comeback, especially when it’s done well like this version from the beautiful new cookbook New York Cult Recipes. Forget the stodgy meatloaf of your childhood, this meatloaf recipe is the ultimate comfort food and one of our favourite beef mince recipes. The recipe uses both beef and veal mince, but works equally well with just beef mince. Serve it hot with mashed potatoes and gravy, and cold the next day in a sandwich with some spicy mustard or pickles.

Recipes and images from New York Cult Recipes by Marc Grossman, Published by Murdoch Books, RRP: $49.95. Makes a great Christmas gift idea for the New York lover in your life.

A retro classic of American diners.

Preparation time: 30 minutes. Cooking time: 1 hour 15 minutes

Serves: 6

Ingredients

Loaf

70 g (2. oz) celery, finely chopped
70 g (2. oz) onion, finely chopped
70 g (2. oz) mushrooms, thinly sliced
1 1/2 tablespoons cooking oil
350 g (12 oz) minced (ground) beef
350 g (12 oz) minced (ground) veal
3 tablespoons dry breadcrumbs
125 ml (4 fl oz/1/2 cup) ketchup + 50 ml (1.fl oz), to brush over the loaf
2 teaspoons Tabasco sauce (optional)
1 egg, beaten
1 1/2 tablespoons flat-leaf (Italian) parsley, chopped
2 pinches salt +1 pinch
ground black pepper

Mashed potatoes

1 kg (2 lb 4 oz) russet (idaho) potatoes
70 g (2. oz) butter
80 ml (2. fl oz/⅓ cup) milk

Gravy

1 1/2 tablespoons finely chopped onion
50 g (1 3/4 oz) mushrooms, thinly sliced
40 g (1 /2 oz) butter
1 1/2 tablespoons plain flour
250 ml (9 fl oz/1 cup) beef stock

Method

The loaf

Preheat the oven to 180C. Saute the celery, onion and mushrooms in the oil over medium heat until they’re soft. Add the rest of the loaf ingredients and mix until combined.

Turn into a 20 x 10cm loaf tin, smooth the top, spread over the extra ketchup and cook for 1 hour.

The mashed potatoes

Cut the potatoes into pieces of the same size. Place them in a saucepan of cold salted water. Bring to the boil and cook for about 15 minutes until the potatoes are tender. Drain.

Melt the butter in the milk in a saucepan over medium heat. Mash together the hot potatoes and the hot milk–butter mixture using a food processor, potato masher or a fork followed by a whisk. Season with salt and pepper. Add more milk if the mash is too dry. Serve hot.

The gravy

In a saucepan, saut. the onion and mushrooms with 3 teaspoons of the butter until softened. Remove from the saucepan and set aside. Heat the remaining butter in the same saucepan. After a few minutes, when the butter starts to foam, add the flour. Stir constantly until the roux turns a light brown colour. Slowly pour in the beef stock, stirring constantly. When the mixture is smooth, increase the heat and bring to the boil. Add the mushrooms and onion and continue to cook, stirring, until it has the right consistency.

Tip: the beef stock can be replaced by a stock cube dissolved in 250 ml boiling water.

What’s your favourite retro recipe?

 

December 4, 2013

Neil Perry’s Meatballs in Chipotle Sauce Recipe

Meatballs are one of our go-to beef mince recipes, but pick up some minced pork and a jar of chipotle chillies in adobo sauce and you’ll have classic meatballs with a Mexican twist thanks to celebrity chef Neil Perry. A delicious spin on your everyday spaghetti and meatballs.

Recipes and images from Simply Good Food by Neil Perry, Published by Murdoch Books, RRP: $49.99

Love these, look Italian, could only be Mexican when you taste them. The chipotle in adobo sauce is awesome to have around the kitchen. Add to any sauce for a fantastic smoky lift and I love them chopped through a vinaigrette for a salad. Serve these with tortillas for a fresh taco or serve them with rice or potatoes for a hearty tasty meal. If you really want to have a fab lunch, make a sandwich out of them. So damn good!

Makes about 18 meatballs

Ingredients

300 g minced (ground) beef
300 g minced (ground) pork
1/2 teaspoon ground cumin
1 garlic clove, finely chopped
sea salt and freshly ground black pepper
60 g (1 cup) fresh breadcrumbs
2 large eggs, organic, if possible
1 tablespoon milk
extra virgin olive oil
Manchego or pecorino cheese, to serve

Sauce
4 ripe tomatoes
6 chipotle chillies in adobo sauce (see note)
2 garlic cloves
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
250 ml (1 cup) chicken stock

Method

1. For the chipotle sauce, place the tomatoes, chillies and their sauce, garlic, cumin, oregano and salt in a blender. Add the stock and process until quite smooth.

2. For the meatballs, place the beef, pork, cumin, garlic, 1 teaspoon salt and a grind of pepper in a bowl. Mix well, then stir in the breadcrumbs, eggs and milk. To check the seasoning, cook a small amount of mixture and taste it. Form the mince mixture into small walnut-sized balls.

3. Heat a large frying pan with a splash of olive oil over medium heat. Add the meatballs and brown gently for 2 minutes. Add the sauce and cook gently for 6 minutes, stirring occasionally, or until the sauce starts to thicken. Reduce the heat to medium–low and cook, uncovered, until the sauce reduces to about half its original volume and coats the meatballs.

4. To serve, spoon the meatballs onto a serving plate and grate a little Manchego or pecorino over the top.

NOTE: Chipotle chillies are red jalapeños that have been smoked and dried. Adobo sauce is typically flavoured with spices such as paprika, bay leaves and oregano. The two are available together in tins at selected delis and Mexican food suppliers. 

simplygoodfood

What makes your meatballs the best? Share in the comments!

December 2, 2013

Spaghetti and Meatballs Recipe

One of our go-to beef mince recipes is meatballs. This best-ever spaghetti and meatballs recipe from the fabulous new cookbook New York Cult Recipes uses pork and beef mince, roasting the meatballs in the oven before simmering them in a classic Italian tomato sauce. Feel-good, comfort food at its best.

Recipes and images from New York Cult Recipes by Marc Grossman, Published by Murdoch Books, RRP: $49.95. Makes a great Christmas gift idea for the New York lover in your life.

Nothing fancy here. Big, authentic meatballs, a generous smothering of home-made tomato sauce, a little grated parmesan on top and some garlic bread. Good old-fashioned American–Italian food.

Serves 4

Preparation time: 30 minutes. Cooking time: 1 hour

Ingredients

Meatballs
250 g (9 oz) minced (ground) beef
250 g (9 oz) minced (ground) pork
2 garlic cloves, crushed
1 egg, beaten
50 g (1 3/4 oz) parmesan cheese, grated
50 g (1 3/4 oz) fresh breadcrumbs
1 tablespoon flat-leaf (Italian) parsley, finely chopped
100 ml (3. fl oz) milk
1/2 teaspoon salt
1 pinch ground black pepper

Tomato sauce
2 tablespoons finely chopped onion
1 tablespoon each of finely chopped carrot and celery
45 ml (1 1/2 fl oz) olive oil
5 garlic cloves, crushed
2 pinches dried oregano (or basil)
500 ml (17 fl oz/2 cups) tomato passata (pureed tomatoes)
100 ml (3 1/2 fl oz) water

Garlic bread
1 baguette (not too thin)
100 g (3 1/2 oz) butter, softened
1 1/2 tablespoons olive oil
3 garlic cloves, crushed
1 tablespoon flat-leaf (Italian) parsley, finely chopped

Other ingredients
400 g (14 oz) spaghetti

Method

The meatballs
Preheat the oven to 200C. Mix all of the ingredients together until combined and form 10 –12 large meatballs with your hands. Arrange them on a baking tray lined with baking paper. Bake for 15 minutes.

The tomato sauce
Meanwhile, sauté the onion, carrot and celery in the olive oil over medium heat for about 5 minutes until the onion is translucent. Stir in the crushed garlic and cook for another minute before adding the oregano, tomato passata and water. Simmer for 15 minutes. Season with salt and pepper, and a pinch of raw (demerara) sugar if you like. Add the meatballs and simmer for 15 minutes just before serving.

The garlic bread
Preheat the oven to 180C. Split the baguette in half lengthways. Mix all the other ingredients into a paste. Spread this mixture on the cut sides of the bread and place the two halves on a baking tray with the buttered sides up. Bake for about 10 minutes until they’re slightly browned. Slice and serve with the dish.

Spaghetti
While you’re making the garlic bread, start cooking the spaghetti. Cook in boiling salted water until al dente, then drain and serve with the meatballs and tomato sauce. Offer garlic bread on the side.

newyorkcultrecipes

November 27, 2013

Beef Mince Recipes: BBQ Beef Rissoles

These delicious beef rissoles are one of our favourite beef mince recipes (how many times can you make spaghetti bolognese really?). Grill them on the BBQ or cook them on the stove top. Serve with capsicum and potato salad.

Ingredients

1 kg beef mince
1 onion, peeled and finely chopped
2 tbsp McCormick Grill Mates Classic BBQ
Cooking oil spray
2 red capsicums, deseeded and quartered
500 g ready-made potato salad, to serve

Method

1. Preheat BBQ or frying pan to medium to high heat.

2. Mix mince, onion, egg, McCormick Grill Mates Classic BBQ  together in a bowl until well combined and roll into 18 fat sausage shapes.

3. Spray BBQ or frying pan with cooking oil spray and cook capsicums and rissoles for 5-8 minutes, turning regularly until well browned and cooked in centre.

4. Serve rissoles with grilled capsicums and potato salad.

 

 

August 25, 2013

Beef Lettuce Cups

Leading nutritionist Catherine Saxelby has created a number of recipes that help improve mental alertness, so whether your children are cramming for end-of-year exams or you need an energy boost yourself, these beef lettuce cups make the ideal family dinner.

Serves: 4

Preparation time: 15 minutes

Cooking time: 8 minutes

Ingredients:

500g lean beef mince

2 tsp oil

Extra 2 tsp oil

1 medium carrot, finely diced

2 cloves crushed garlic

4 cm piece ginger, peeled and grated

425 g can baby corn, drained and cut into thin rounds

2 tbsp oyster sauce

150 ml beef stock or water

2 tsp cornflour

150 g bean sprouts, tails removed

A handful of coriander, roughly chopped

Chilled iceberg lettuce leaves to serve

Method:

Place mince in a bowl and mix in the oil. Heat the wok, ensure it is hot. Crumble in half of the beef mince.

Stir-fry until the beef mince is well browned. Remove the first batch, reheat the wok and cook the remaining beef mince. Remove.

Reheat the wok adding the extra oil. Heat the oil and add the carrot, garlic and ginger. Stir-fry for one minute. Add the corn and stir-fry for 30 seconds.

Return the beef mince to the wok, toss for one minute. Push the beef mince mixture out to the side. Pour in the combined oyster sauce, stock and cornflour. Stir as it comes to the boil.

Stir to mix the sauce with the beef mince mixture. Add the bean sprouts and coriander, toss to combine.

Spoon the beef mince into a serving bowl. Serve with chilled lettuce leaves.

What’s your favourite beef recipe?

October 5, 2011

Rich Red Wine Bolognese

Rich Red Wine Bolognese

Ingredients

1 tbsp oil

2 onions, diced

1 carrot, grated

100g bacon, diced

1 kg beef, minced

1 cup red wine

800g can tomatoes, diced

1 x 40g sachet McCORMICK One Pot™ Home-Style Meatballs

140g tomato paste

Method

1. Heat the oil in a large heavy base pot and fry onions, carrot, bacon and beef.

2. Pour in the red wine, bring to the boil and reduce the liquid by half.

3. Add the tomatoes, McCORMICK One Pot™ Home-Style Meatballs recipe
base and tomato paste.

4. Simmer for 45 minutes on low, stirring constantly.

5. Serve with cooked spaghetti and Parmesan cheese.

What’s your favourite mid-week dinner?

May 19, 2011