Pulse mushrooms in a processor, or finely chop. Combine beef mince, mushrooms, garlic, dried herbs, and ¼ tsp each salt and pepper. Divide into 8, and form into rissoles.
Shave or thinly slice carrots, beets, and white part of fennel. Pick fennel fronds and add to shaved veggies with pea shoots. Sprinkle over pecans and feta.
Whisk together orange juice, vinegar, mustard, olive oil, and a pinch of salt and pepper. Drizzle over salad.
Preheat a BBQ or heavy-based skillet to medium. Cook rissoles for 4 - 5 mins per side, until browned and cooked through. Transfer to a clean plate, cover with foil and rest for 5 mins. Serve rissoles with dressed salad.
Want to try this recipe in an airfryer? Follow these tips
Preheat airfryer to 200°C for 10 mins, before adding rissoles. This helps with browning and keeps the inside moist.
Cooking in an airfryer takes roughly the same amount of time as cooking on a pan or BBQ. A meat thermometer is the best tool for ensuring rissoles are cooked through.
Remove rissoles from airfryer when the internal temperature of the centre reaches 65° - 70°C. Check temperature, initially, at 10 minutes.
Mixture can also be formed into 4 burger patties or 16 meatballs.
Rissoles can be made in advance and stored, covered in the refrigerator for up to 4 hours.
The best way to avoid raw in the middle is to make a small indent in the centre of each rissole.This will prevent the meat from puffing when cooking.