A delightful twist on classic rissoles, these beef and bacon patties are paired with a rich and flavorful gravy, perfect for a hearty meal.
Cook the bacon in a non-stick frying pan over medium heat until crispy. Remove and set aside.
Cook the bacon until just crispy to avoid overcooking it later.
In a mixing bowl, combine the cooked bacon (chopped), ground beef, breadcrumbs, egg, finely chopped green onions, parsley, Worcestershire sauce, and half the barbecue sauce. Mix until just combined.
Avoid overmixing to keep the patties tender.
Shape the mixture into eight equal-sized patties.
Use wet hands to prevent the mixture from sticking.
Heat the canola oil in the frying pan over medium heat. Cook the patties until browned on both sides and cooked through. Remove and keep warm.
Cook in batches if necessary to avoid overcrowding the pan.
Drain excess oil from the pan. Add the mustard, beef stock, and remaining barbecue sauce. Bring to a boil.
Stir constantly to prevent the sauce from burning.
Mix the cornstarch with water to form a slurry. Stir into the gravy and cook until thickened.
Ensure the slurry is smooth to avoid lumps in the gravy.
Serve the patties topped with the gravy. Enjoy with your favorite sides.
Garnish with extra parsley for a fresh touch.
