Rabbit burgers with watercress mayonnaise, blue cheese and slow-roast tomatoes

Rabbit burgers with watercress mayonnaise, blue cheese and slow-roast tomatoes

Autumn

Rabbit is very lean, so adding some fatty pork belly to the mix helps to keep these burgers juicy and gives them a lovely texture. The watercress mayonnaise works brilliantly with the rabbit and blue cheese, while the slow-roast tomatoes bring a rich sweetness. You can cook the burgers over a barbecue or in a heavy frying pan.

Makes 8

Ingredients

For the patties

  • 700–800g rabbit meat, minced
  • 300g fatty pork belly, minced
  • ½ small bunch of parsley, leaves picked and finely chopped
  • Leaves from ½ small bunch of thyme, chopped
  • 1 garlic clove, finely grated
  • 50g fresh white breadcrumbs
  • A good pinch of chilli flakes (optional)
  • 2 tsp fine sea salt
  • Lots of freshly ground black pepper

For the tomatoes and to serve

  • 8 medium tomatoes
  • 2 tbsp olive oil
  • 6 tbsp homemade or good-quality mayonnaise
  • 1 bunch of watercress
  • 250g soft blue cheese
  • 8 soft burger buns

Method

Heat the oven to 170°C/150°C fan.

Place all the ingredients for the patties in a large mixing bowl and work them together with your hands for a minute or two. This will help the mixture bind and give the burgers a good texture. Shape the mixture into 8 patties, no more than 2cm thick, then cover and chill until ready to cook.

Meanwhile, halve the tomatoes and place them cut-side up on a baking sheet. Season with salt and pepper and drizzle over the olive oil.

Place the tomatoes in the oven for about 1 hour, or slightly longer if you like them really intense.

Take half the watercress and, discarding any really coarse stalks, chop it finely with a knife. Stir the chopped watercress through the mayonnaise.

Cook the burgers on a barbecue or in a large, lightly oiled heavy frying pan for 4–5 minutes on each side, or until cooked through. When they are almost ready, crumble the blue cheese over the burgers and allow it to melt for a minute or so.

To serve, place a rabbit burger in each bun, top with a spoonful of watercress mayonnaise and a couple of slow-roast tomato halves, then finish with the remaining watercress.

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