I know, I know, a burger is a beef patty in between two buns. But in our house we use the word “burgers” for patties. I’ve done this since M was old enough to eat meat. That way I can feed him some good protein without the big bread, and let me tell you, the minute a child tastes bread, or pasta, the kid won’t want anything else. At least that’s what happened with my 3 yr old. So if you want to delay the addiction to wheat, I’d say skip the bread buns for as long as you can when you make hamburgers home.

I guess that explains the bun-lessness of my bunny burgers recipe. But if you prefer to have a “real” burger, than just add buns to this recipe and voilá!

Where we live we do not have big organic supermarkets, and finding clean, hormone and antibiotic free beef is a challenge. One of the cleanest meats I can get here is rabbit. A lot of local ranches are breeding them. So we eat rabbit at least once every two weeks to give fish a rest.


My toddler loves these burgers, they are really tasty and juicy. Rabbit meat is very lean and slightly sweet. I also use a lot of sweet vegetables in this recipe -onions, carrot, cabbage, celery, parsley- to make them sweeter. And the secret for super yummy sweetness is to saute the veggies before mixing them with the meat, instead of adding them raw. Since rabbit meat is quite low in fat, I use a lot of oil to cook them, and I also add some butter or avocado slices when served. Remember, fat is good for you!

Rabbit patties

makes about 25 smallish patties

400 gr ground rabbit meat

1/2 cup cooked brown rice

1/2 yellow onion

1 carrot

2 celery stalks

1 chunky piece of cabbage (about a sixth of a big cabbage)

1/3 cup of crumbled almonds

1/3 cup of puffed amaranth

1 tbsp Dijon mustard

a  few sprigs of parsley

salt and pepper

Butter or coconut oil

Finely mince the onion, carrot, celery, cabbage and part of the parsley, but save some parsley for serving later. Add some butter or coconut oil to a skillet and heat. Add all the minced vegetables and saute for 10 minutes. Meanwhile, in a bowl, mix the rabbit meat with the cooked rice, the almonds and the puffed amaranth. When you finish sauteing the veggies let them cool for a bit, and then add them to the meat and stir everything together. Add the mustard and mix one last time to make it even.

Heat some more oil in a skillet. Start making your patties and cook them. Two minutes on each side will do. You can also grill them.

Serve each patty with a generous dollop of butter, or a slice of avocado. Garnish with parsley sprigs. Enjoy!