Posted 30 April 2009 - 12:39 PM
1.25-1.5 lb of Rabbit Meat
1.5 lb of Pork Belly
1 Large Onion
170 g Pack of Paxo Sage & Onion Stuffing
1 tsp Ground Cinamon
Finely chop the onion and gently fry in the oil until pale gold, put to one side and allow to cool. Cut the rabbit and pork into 1 inch chunks and run through a course mincer. Using a pestle & morter grind to a powder, the course grains of sage & onion stuffing and add to the mince with the remainder of the packet. Add the cooled onion and a large teaspoon of ground cinamon. Mix well and divide into portions and round into a burger shape around 1/2 inch thick. You should get around 14-16 burgers.
Posted 01 May 2009 - 06:36 PM
I assume you are using the stuffing mix as a binder? They stay together well?
Posted 05 May 2009 - 11:59 AM
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