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One-pan cheeseburger rissole bake recipe
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Quick and easy cheesy brioche beef burgers in a delicious tomato sauce. Perfect for a cozy winter burger night.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1/2 red onion, finely chopped
  • 700g bottle passata
  • 4.00 gm brown sugar
  • 100g (about 1 1/2) brioche buns, torn into 3cm pieces
  • 100g (1 cup) pre-grated mozzarella
  • 20g (1/4 cup) finely grated parmesan
  • Chopped fresh continental parsley, to serve
  • 65g bread roll
  • 1/2 red onion, coarsely chopped
  • 82.50 ml chopped fresh continental parsley leaves
  • 40g (1/3 cup) pre-grated mozzarella
  • 25g (1/3 cup) finely grated parmesan
  • 2 garlic cloves, chopped
  • 600g beef mince
  • 11.80 gm Dijon mustard
Instructions:
  • To prepare the rissoles, pulse the brioche in a food processor until it turns into fine breadcrumbs. Move the breadcrumbs to a bowl. In the same food processor, combine the onion, parsley, mozzarella, parmesan, and garlic until finely chopped. Then, add the beef, egg, mustard, and brioche breadcrumbs. Season well and pulse until just mixed. Shape the mixture into sixteen 1.5cm-thick patties and place them on a tray lined with baking paper. Refrigerate until ready to use.
  • Preheat the oven to 210C/190C fan forced. Heat 1 tbsp oil in a flameproof casserole dish over medium-high heat. Cook rissoles until golden on both sides, then set aside. Saute onion until softened. Stir in passata and sugar, bring to a boil. Simmer for 2 minutes. Add rissoles back to the dish, simmer briefly, then remove from heat.
  • In a bowl, mix garlic with the remaining oil. Add brioche, toss to coat, and season. Combine cheeses in another bowl. Sprinkle half of the cheese over the rissoles. Layer with brioche and top with the remaining cheese. Bake for 10-12 minutes until cheese is melted and golden. Let it cool for 10 minutes before serving.

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