Name: Rabbit Burgers with Herb Aioli
Cuisine: American
Ingredients: 2.5 lbs ground rabbit; 1/2 lb ground pork fat (20% addition); 1/2 cup breadcrumbs; 1 egg, beaten; 2 tbsp Worcestershire sauce; 1 tsp garlic powder, onion powder; 2 tsp salt, 1 tsp pepper; 6 brioche buns; *Herb Aioli:**; 1/2 cup mayonnaise; 2 cloves garlic, minced; 2 tbsp fresh herbs (basil, parsley, chives); 1 tbsp lemon juice; 1 tsp Dijon mustard; Salt and pepper to taste; *Burger Perfection Method**; 1. **Proper Fat Integration**:; - Mix rabbit with pork fat gently; - Don't overwork (creates tough texture); - Form patties with slight indentation in center; 2. **Aioli Preparation**:; - Whisk all aioli ingredients until smooth; - Taste and adjust seasoning; - Can be made day ahead; 3. **Cooking Technique**:; - Grill over medium-high heat; - Don't press with spatula (loses juices); - Cook to 160°F internal temperature; 4. **Assembly**:; - Toast buns lightly on grill

Proper Fat Integration:
- Mix rabbit with pork fat gently
- Don't overwork (creates tough texture)
- Form patties with slight indentation in center
Aioli Preparation:
- Whisk all aioli ingredients until smooth
- Taste and adjust seasoning
- Can be made day ahead
Cooking Technique:
- Grill over medium-high heat
- Don't press with spatula (loses juices)
- Cook to 160°F internal temperature
Assembly:
- Toast buns lightly on grill
- Build burgers with desired toppings
- Serve immediately while hot

Toppings: Arugula, aged cheddar, caramelized onions, bacon

Rabbit Burgers with Herb Aioli

1Setup & Prepare

2Ingredients

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