With five rabbits for the freezer, I decided to make some more bunny burgers this week. The rabbits were first jointed and all the outer membrane removed. I consider the back loins too good for burgers, filleting these from either side of the upper back and saving these for other dishes like rabbit korma, or mixing with other game for game pie. With the loins removed, five rabbits will produce three Kg of meat. Remove as many tendons, etc as possible, as they may cause clogging round the grinder cutting blade later. The remaining bones and kidneys can be boiled down with vegetables to make rabbit stock and frozen in small containers for another day. Fat has to be added to aid cooking, so I add smoked bacon lardons, or streaky bacon. In this case I also add a chorizo sausage to top up the fat content and increase the flavour.

INGREDIENTS

3 Kg Rabbit Meat

1 Large Onion

1 Clove Garlic

200 Grammes Smoked Bacon Lardons

100 Grammes Chorizo Sausage

3 Thick Slices of Wholemeal Bread reduced to bread crumbs (150 grammes)

2 TBSP Mixed Herbs

1 TBSP Worcester Sauce

1 TBSP Cooking Oil

2 Medium Eggs

1 Sprig Rosemary

Add Salt & Pepper to taste.

METHOD

Finely chop the onion, garlic and rosemary and sweat off with the oil in a frying pan on a low heat, until the onions are softened and allow to cool. Place a large bowl beneath the meat grinder/mincer outlet. I prefer the coarse cutting plate setting, although the medium works fine. Once the grinding process is under way, I try to add the meat, lardons and pieces of sausage as I go, to mix the contents and flavours. With a modern electric grinder this will not take long. I used a manual grinder for years, which was in keeping with the rustic way of life, but very hard work.

With the meat ground, I sprinkle the tablespoon of Worcester Sauce over the top and stir in the onion mix, before covering with the bread crumbs, sprinkled with the two tablespoons of mixed herbs. I stir this again before adding the beaten eggs and mixing thoroughly, cement mixing principles coming in handy here.

The final operation is to make up the burgers. I have a burger press, which produces a consistent quarter pounder, with a grease proof disc top and bottom. For the rustic look, roll into a ball in your hands and pat down into a pattie.

This is just one recipe, the same basics apply, but you may wish to add a few chopped tomatoes to the grinder, or pickle, chutney, or a mix.  Likewise instead of the Worcester sauce, add BBQ, or sweet chilli, or the lot. Just remember keep it simple, it’s only a burger.

 The proof is in the eating. Very tasty.