Women's
KID'S
"KFR" Kentucky Fried Rabbit Burger
Our latest Hill to Grill recipe is a wild twist on a finger lickin’ good, fast food classic. Join John Ralley & Uncle Rodney as they show us how to do KFC the old bush way with this Rabbit Zinger Burger.
Ingredients:
2x rabbit back legs
2x rabbit backstraps
250 ml buttermilk
2 Brioche / burger buns
Cos lettuce
Kewpie Mayonnaise
Sriracha sauce
Coating
2 cups of flour
2/3 tsp salt
1/2 tsp dried thyme
1/2 tsp dried basil
1/3 tsp dried oregano
1 tsp celery salt
1 tsp dried mustard
4 tsp smoked paprika
2 tsp garlic powder
1 tsp ground ginger
3 tsp white pepper
Instructions:
1. Debone back legs and take backstraps out.
2. Marinate in buttermilk overnight.
3. Mix coating ingredients in a bowl.
4. Turn the deep fryer or heat oil in a pan to 180 degrees Celsius.
5. Take the rabbit out of the buttermilk and straight into the coating mix, press in the mix until it reaches a clumpy texture.
6. Deep fry until golden brown and cooked.
Building the burger
1. Slice up cos lettuce into strips.
2. Toast the burger buns over the fire.
3. Place mayo and sriracha on the base and top of your bun.
4. Place the rabbit and cos lettuce on top.
5. Close the bun and enjoy!
About John Ralley
@johnralley
Our mate John Ralley is an accomplished Aussie Chef with a background as a Pâtissier who has worked in Michelin-starred restaurants in England. He returned to Australia, cementing his reputation as a big deal in the world of Pasty chefs – joining the Australian Pasty team, featuring in The New Pâtissiers by Olivier Dupon (about the finest Pastry chefs in the world), and winning more awards than you can shake a stick at.