Rabbit Sausage Burger with Carrot Horseradish Aioli packs some serious flavors! Inspired by a burger challenge, this is one stellar burger that tastes amazing.
So, how hot is it by you? Here it’s hot as you know what. Thursday I was lucky enough to have the hubs pick me up from the train station. But I wasn’t so lucky on Friday. And it was hotter Friday than Thursday. It’s hotter today than Friday.
Have I told you how much I hate summer?
There is no way I am making a burger this week. I made this burger a while ago. It’s the April Girl Carnivore Burger Month Challenge burger. The list of required ingredients were peas, carrots, horseradish, egg, and bonus points for rabbit. Easter was in April, so yeah.
I have had rabbit once. My ex had it in Leesburg once. I think it was fricassee? Don’t quote me on that one. It’s been MANY years since then. It was okay. It tasted gamey to me. Of course, I think everything tastes gamey. That rabbit wasn’t something I would probably eat if I saw it on a menu.
But, I wanted to go all in with this challenge and this Rabbit Sausage Burger. The hard part was finding ground rabbit. Well, find some that wasn’t like an hour’s drive from here to get. Supposedly a local grocery store sold some sausage, but I never ventured in there to find it. And I’ve found with that store that sometimes things are on their website, but not in the actual store.
Yeah, that doesn’t make sense to me either. But it happened more than once.
So, I went to the internet. And holy cow it’s expensive! I started with some known websites and didn’t want to spend a small fortune for this one burger challenge. I get going back to this eBay seller that had some on their site. Eventually I ordered from them along with some wild boar. Don’t ask. No, I haven’t made anything with that yet.
I can’t remember what my original thought was for the peas. I think I was making a pea and carrot puree? Or I planned on putting some peas in the burger itself. I truly can’t remember. The carrots and horseradish were always a sauce of some sort. But the aioli just seemed to be the best option.
But what about the egg? I didn’t want to add egg to the burger mix. It was soft enough and adding egg would only make it too difficult to manage. I didn’t want to add a fried egg on top. I thought about a scotch egg type burger, but that just would look weird on a bun.
Then I remembered I had the cured egg yolks in the fridge. If you haven’t cured egg yolks, I suggest trying it at least once. They’re fun, taste, delicious, and make a unique garnish for things like pasta, salads, and burgers!
I was making quite a few macaron. Granted, I haven’t in a while, but when I made them quite often there were lots of yolks left over. What do you do with just the yolks? Make egg yolk ravioli? Lots of curd? I truly had no idea. Until I stumbled on an article from The Kitchn about curing egg yolks.
It was an interesting experiment to see if I could actually cure egg yolks. I’ve made quite a few since them. It’s quite fun and interesting. You can grate them and slice them similar to truffles.
The basics is you mix some sugar and kosher salt along with any herbs and spices you might want to impart into the egg yolk while it’s curing. I put the mix in a loaf pan for 2 egg yolks. You put half in there, put the egg yolks in there, then top with the rest of the salt mixture. It sits in the fridge for 48 hours or so? I can’t remember off the top of my head. Then after that time is up, you cook it in the oven on the lowest heat you can for about an hour plus.
When you’re done they look all shriveled and like a yellow ball of some strange semi-hard cheese. That’s the only way I can describe it. They’re hard but not like Parmesan cheese hard. It will slice and grate super easy. I would suggest doing a batch of 4 after making some macaron.
I didn’t mean for this whole post to turn into one about curing egg yolks. But, now that I’ve enlightened you, I bet you’ll head to the kitchen and make some. It’s always fun, for me at least, to try new things like this. And the rabbit. And combining the two makes for a really interested and bodacious burger.
The hubs asked me what was for dinner that night. He just rolled his eyes and shook his head. He did eat a couple of the burger patties, but not with all the fixins on it. And, well, I ate the rest of the crispy peas so he couldn’t.
Those suckers area addictive.
The texture and all the flavors they have make them super delicious to snack on. I think they have different kinds of beans, too. Not just all peas. For some reason I think I’ve seen black bean ones, too? Again, don’t quote me on that one.
I know you’re wondering how the rabbit tasted. And, I will have to confess that I was ono edge trying the burger. Then I read the package and it’s mixed rabbit and pork and I think chicken? So, it wasn’t 100% rabbit sausage. I was a bit disappointed when I read that.
But, the burger was good. The aioli was sweet and spicy and creamy good. I used it for a few other burgers and sandwiches while I had it. It’s something I’ll keep on the back burger for other sandwiches and other burgers. And those crispy peas on top are just slightly sweet and salty. I had tomato on my burger, but it would be good with some caramelized onions or shallots, maybe some mushrooms or peppers.
It’s your burger. Top it how you want!
Those are brioche buns. The bun choice isn’t the best at the grocery. And since I’ve used the ciabatta buns more often than not, I thought I’d try something else. They’re so tender and good. And they add a little sweet flavor that brings out the sweet of the carrots. But it’s your burger! Use whatever bun you want. Pretzel, onion and poppy seed, sun-dried tomato.
Make sure you check out what the rest of the crew are sharing today. They have some delicious bodacious burgers posting today, too.
- 8 ounces rabbit sausage (or ground rabbit)
- 8 ounces sweet Italian sausage
- 4 ounces Provolone cheese, sliced
- 1 cup chopped carrots
- 1/2 cup mayonnaise
- 1 tablespoon creamy horseradish sauce
- 1 teaspoon grated garlic
- 3.3 ounces crispy pea snacks (Harvest Snaps)
- 1 cured egg yolk
- 4 hamburger buns
- Lettuce, tomato, onions, and other toppings of choice
- Place the carrots in a microwave safe bowl. Add one tablespoon of water, cover with plastic wrap, and microwave 4 to 5 minutes or until the carrots are soft.
- Allow the carrots to cool to room temperature
- Combine the rabbit and Italian sausage in a mixing bowl. Using your hands carefully stir the two together and form into 4 patties.
- Heat the grill on high heat. Cook the patties 3 to 4 minutes, turn 45 degrees and cook an additional 3 to 4 minutes. Turn the burgers over
and repeat the previous step.
- Continue cooking until the internal temperature reaches 155. Place the slices of cheese on top of the burgers and cook 1 more minute before removing from the grill and to rest.
- While the burgers are resting, combine the carrots with the mayonnaise, horseradish, and the garlic in a small food processor. Process until the mixture is creamy and smooth.
- Spread the aioli on the bottom bun. Top with a burger, lettuce, tomato, onions, and the crispy peas. Garnish with grated cured egg yolk before serving.
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Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 742 Total Fat 46g Saturated Fat 14g Trans Fat 0g Unsaturated Fat 28g Cholesterol 155mg Sodium 1186mg Carbohydrates 37g Fiber 5g Sugar 9g Protein 44g
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