When I was at the agility trial this last weekend in Fredericksburg, VA, we went out to an Irish Pub downtown. I got a pork and chorizo burger, covered in chipolte mayo. I was utterly inspired to replicate the burger portion of this recipe.
Since I had to butcher the remaining three rabbits (Houdini, Cuddle Bunny, and Dark Knight), and had the front quarters from Chubbs and Sugar, I needed to figure out what to do with the leftovers. All of these rabbits were around 4.5 lbs, and dressed out at 2.25 lbs. They were not very meaty. I blame the heat and humidity, which makes almost everyone not want to eat.
I was going to make curry or quesadillas, however, the apartment complex has not replaced the stove (that is nearly two weeks broken.) So all I had access to was a microwave (not so good with meat) and a George Forman.
Ingrediants and Materials
- 2.5 lbs Rabbit
- 12 oz Soy Chorizo Sausage – Can use regular*
- Food Processor
- Freezer tray
*I realize that it is ironic to use vegan food in meat cooking; however, the vegan option is much healthier, and I wanted the rabbit to remain lean and healthy, no loaded with fat and other salts. I use this stuff a LOT.
Prepping the Meat
So once I cut off the saddles and hind legs for use in grilling recipes/roasting recipes later, I cleared all of the meat off the front half of the carcass (2.5 lbs between all five rabbits).
I made sure that it was in chunks no larger than 3/4″. Before putting them in the food processor, I put them in the freezer for 20 minutes (to make it easier for the blades to grip).
Then, I put the meat chunks in the food processor, and pureed until I got the consistency I wanted. I let the meat sit in the fridge so the flavors could mingle, then made patties. Tasted really good on the George Forman, with NO GREASE that flowed down.
I topped this with some homemade cheddar, and it was amazing!
That was a lot of work, and I am now exhausted, but have meals for at least five days… including the leftover hamburger meat.