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.