Cheeseburger-Style Beef Rissoles
with Sweet Potato Wedges & Caramelised Onion
- Eggs
- Gluten
- Wheat
- Sesame
- Milk
- May contain traces of allergens
- Soy
- Gluten
- Milk
- Peanuts
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
Prepare for a table full of happy faces when you bring out this crowd-pleasing dish. With sweet potato wedges, gently spiced beef rissoles, melted Cheddar, mustard and burger sauce, it'll taste almost like your favourite cheeseburger, but we have a feeling that it's going all the way to number one. Keep an eye out for our 'Little Cooks' tips to get the kids involved!
Ingredients
2
sweet potato
1
cucumber
1
brown onion
½
carrot
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 bag
mixed salad leaves
½ packet
sesame seeds
(Contains: Sesame May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut)
1 packet
burger sauce
(Contains: Eggs)
1 sachet
All-American spice blend
1 packet
Dijon mustard
1 packet
Cheddar cheese
(Contains: Milk)
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
1
egg
(Contains: Eggs)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, thinly slice cucumber and brown onion. Grate carrot (see ingredients).
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• In a large frying pan, heat a drizzle of olive oil to medium-high heat. • Cook onion, stirring regularly, until softened, 5-6 minutes. Reduce heat to medium. • Add the balsamic vinegar, brown sugar and a splash of water and mix well. • Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
• Meanwhile, in a medium bowl, combine beef mince, the egg, fine breadcrumbs, All American spice blend, Dijon mustard and a pinch of salt. • Using damp hands, form heaped spoonfuls of mixture into meatballs, then flatten to make rissoles (3-4 per person). Set aside on a plate. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. • In the last 1-2 minutes of cook time, sprinkle shredded Cheddar cheese over each rissole and cover with a lid (or foil) so the cheese melts.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles!
• Meanwhile, combine a drizzle of olive oil and white wine vinegar in a medium bowl. • Season, then add carrot, cucumber and mixed salad leaves. Toss to coat.
• Divide cheeseburger-style rissoles, sweet potato wedges and salad between plates. • Top rissoles with caramelised onion and sprinkle over sesame seeds (see ingredients). • Serve with burger sauce. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The rissoles were a standout, with many describing them as genuinely cheeseburger-like in flavour. The caramelised onion, burger sauce, and spice blend were frequently praised as a winning combination.
- Ease of prep: Most found this a quick and straightforward cook, with several noting it came together in around 30 minutes.
- Suggestions: Some found the spice blend too bold, especially for kids, so reduce it slightly if cooking for little ones. A few reviewers successfully cooked the sweet potato wedges in an air fryer, and several made the rissoles into actual burgers by adding their own buns.
- Portions: Several reviewers cooking for four felt the mince quantity was a little short; picking up extra from your butcher ensures everyone gets enough rissoles.
- Leftovers: At least one reviewer enjoyed the rissoles the following night, and reported they held up well.
