Rabbit & chorizo burgers

Rabbit & chorizo burgers

By
From
A Year of Practiculture
Makes
4
Photographer
Rohan Anderson & Kate Berry

Crowd pleaser. That’s what this meal is. It’s not fancy or hard to make, but it’s delicious and unashamedly a meat-lover’s merry-go-round. If you’re vegetarian, vegan or anything of the sort, please quickly skip past this recipe, as this will either offend you or turn you to the dark side. I started cooking this burger years back, for what reason I cannot recall – it may have been when I was going through my ‘What else can I do with rabbit meat?’ period. Mixing the lean wild rabbit with fatty and full-flavoured bacon or chorizo was part of the menu at home already, but for some reason I’d never thought of blending the three meat gems. I sometimes cook this meal at the end of workshops. One time, while I was preparing the meal and had blended bacon, chorizo and rabbit meat in the mixing bowl, one fella said it looked like the three colours of the flag of ‘Meatopia’. Maybe I should get a T-shirt made.

These burger patties rely on the fat of the bacon for binding, the chorizo for the spicy flavours and the lean rabbit meat to convince yourself you’re eating something slightly healthy. I like to serve the burger on toasted brioche, if possible, with some slow and gently fried onions, bitey cheddar and garden greens, with a little dressing for zing. Oh, and if you get to make the chipotle sauce, it works well smothered over these patties.

I highly recommend cooking this on a barbecue. Start cooking on a flat plate then finish off on the grill, cooked really well with an ice-cold beer in hand.

Ingredients

Quantity Ingredient
4 rashers Cold-smoked bacon
3-4 rabbit backstraps
150g My chorizo
plain flour, for dusting
3 tablespoons olive oil
4 onions, chopped
4 brioche buns, halved
bowl garden greens, such as chicory, rocket, mizuna and cos lettuce
1 teaspoon balsamic vinegar
Smoked jalapeño (chipotle) sauce, to serve (optional)
aged cheddar, sliced, to serve

Method

  1. If you’ve home-cured the bacon, the skin will most likely already be cut off. If you’re using store-bought, cut the rind off. Chop roughly, then whizz in a food processor and transfer to a mixing bowl.
  2. Trim any sinew off the rabbit backstraps and chop roughly, then whizz in the food processor and transfer to the mixing bowl with the bacon.
  3. Roughly chop the chorizo, then whizz in the food processor and transfer to the mixing bowl with the other meats.
  4. Hand-mix all three colours of the Meatopia flag, then form portions into burger patties. Refrigerate on a flour-dusted tray for 30 minutes.
  5. When ready to cook, heat 2 tablespoons of the olive oil on a barbecue hotplate and fry the onion for 20 minutes. Add the burgers and barbecue evenly, finishing them off on the grill. Toast the brioche halves on the grill.
  6. Wash the greens and toss with the vinegar and the remaining olive oil.
  7. Serve the burgers on the brioche, with dressed salad, chipotle sauce (if using), onions and a few slices of aged cheddar.
Tags:
rohan
anderson
practiculture
whole
larder
love
sustainable
sustainability
grow
harvest
forage
hunt
seasonal
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