Bunny Burgers

Bunny Burger with Tomato and Pepper Ketchup © 2014 Sue Todd

Bunny Burger with Tomato and Pepper Ketchup © 2014 Sue Todd

Having moved recently we once again have an abundance of rabbits on the doorstep, so it was only a matter of time before we looked at rabbit recipes, this was aided and abetted by a good friend dropping a few rabbits in to us for consumption too. My dear OH was set upon creating the ultimate ‘Bunny Burger’ and so spent some considerable time researching recipes before yesterdays venture began. What follows is our adaptation of the recipes we found, initially we omitted the chilli, but it actually really needs the chilli, so our second set of burgers were the finished product so to speak.  


1 onion finely chopped
1 knob of butter
Two rabbit saddles
1lb of belly pork
Pinch of Sea Salt
Fresh Black pepper
1 tbsp of fresh rosemary
1 tbsp of fresh sage
breadcrumbs (about 1/4 baguette – because this was what we had! Home made wholemeal bread would have added flavour)
1 clove of garlic
1 small glass white wine, plus a large glass of white wine.
1 spring onion finely chopped
1 tsp crushed chilli flakes


Firstly fillet the saddles, if you are buying directly from the butcher he may prepare it for you. Next cut the skin off the belly pork and dice it into cubes.

Put the meat through a mincer. I used my Kitchen Aid which is fabulous for this and I can really recommend it.

Put the knob of butter in a heavy based pan on gentle heat and sweat the onion in butter until clear but not browned. Crush the clove of garlic and add it to the onion stir and then remove from the heat. Now add the chopped herbs, salt and pepper to taste. Stir in the breadcrumbs, mix well and leave to cool slightly.

Now add the meat and mix well with your hands adding the small glass of white wine. Taste the wine first to make sure its not corked, a reasonable sized glass should establish this. Then put the mixture through the mincer once more before adding the chopped spring onion and chilli flakes.

At this point, leave your bunny burger mixture in the fridge for an hour to cool. If you are making bread to go with the bunny burgers this gives you time to knock the dough back and get it into the oven to bake.

Once the hour is over, form the meat mixture into patties. Take a heavy based pan and fry your bunny burgers off in olive oil with a little added butter and serve on a freshly baked wholemeal bun, with mayonnaise, fresh green salad leaves, home made tomato ketchup and mustard. A small amount of red onion could be added.

Alternatively they could be served with apple sauce and sage and onion stuffing if preferred. Either way simply delicious.

Makes 8 good sized bunny burgers.

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