Delicious, delicate, and nutritious, rabbit burgers are the new trend: here's how to cook them

And it's also very simple to cook, not at all laborious, even though many people think otherwise, especially in big cities, where people shop at the supermarket and often look for foods that are easy to cook.

Among the most convenient and high-quality options are AIA's rabbit specialties, made with carefully selected Italian meat and ready to cook: sausages, to be browned or grilled; thin slices, to be cooked on the fly or diced for a lighter ragù; hamburgers, ready in minutes, to be eaten as is, with a generous portion of vegetables, or used to fill a perfect American-style sandwich (only leaner and more digestible).

Eating rabbit meat allows you to vary your recipes, providing a balanced diet and a valid alternative. Plus, it's incredibly easy to cook because, like all white meats, it doesn't require any special skills and the result is always perfect.

If you're in a hurry, there are AIA's rabbit specialties, ready to cook in just a few minutes, ideal for an everyday dinner, like hamburgers or very thin slices. If you have more time, you can prepare a tasty stuffed roll (AIA's one is oven-safe), rabbit cacciatore or roast.

The cooking methods are the same as those used for other burgers, whether beef, pork, or chicken, and the cooking times don't vary much either: the white meat doesn't have to be rare, but with the right care, it remains tender and succulent to perfection.

Here's how:

on the grill or on the griddle for about ten minutes, if you prefer a more rustic and intense flavour.

In a pan with a drizzle of extra virgin olive oil and a sprig of rosemary for 10-12 minutes: keep the heat high at the beginning, then reduce to low and cook for the last 2 minutes with the lid on, so as to keep them moist and not dry out too much.

Bake at a moderate temperature (160°C-170°C) for 12-15 minutes: the cooking will be even and no seasoning is necessary. If you have a suitable oven, add a small amount of moisture during cooking.

Vacuum-packed, sealed in special bags, or steamed for about 15 minutes: this method enhances the flavor and softness, preserves the nutrients intact and is the lightest.

If you stew them in a pan, 8-10 minutes will be enough: it may seem strange, but rabbit burgers are also excellent when prepared stewed, first browned in extra virgin olive oil and then basted with broth or wine.

In a classic sandwich, along with avocado cream, Greek yogurt, lime, and tomatoes. Find the recipe at the bottom of the page!

Stewed like a veal cutlet. Lightly flour it, sauté it in extra virgin olive oil with pine nuts and black olives, deglaze with a little white wine, then add half a glass of flavorful broth and cook for another 7-8 minutes over low heat.

Accompanied by yellow pepper sauce. Sauté the chopped peppers in a pan with a drizzle of oil, a splash of water, and a pinch of salt until tender. Then blend them with fresh mint leaves and a pinch of pepper, and serve the sauce with the grilled rabbit burger.

Bake with melted mozzarella. Slice the mozzarella, mix with a little grated cheese, a pinch of salt, pepper, and a tablespoon of extra virgin olive oil. Bake the rabbit burger at 180-200°C for about 8 minutes, then sprinkle with mozzarella and bake for another 4-5 minutes.

Steamed with Teriyaki Sauce. Steam the burger for about 15 minutes. Meanwhile, prepare the Teriyaki sauce by bringing the soy sauce, mirin (sweet sake), sugar, and sake to a boil in a small saucepan. Turn off the heat and pour the sauce over the hot burger.

It all depends on the meat, but also on the bread you choose and the sauces. Our recipe is a perfect example: the rabbit burger, prepared by AIA with selected and inspected white meat, is therefore suitable for children, athletes, and those who follow a varied and careful diet. The bread is homemade with wholesome ingredients, and therefore contains no unnecessary saturated fats or preservatives. The two sauces are made with avocado and Greek yogurt, a treasure trove of Omega-3 and calcium.

Ingredients for 8 sandwiches

• 400 g Manitoba flour 250 g Greek yogurt 150 g warm water 50 g pickled capers 40 g sugar 30 g pickled gherkins 30 g soft butter 8 AIA rabbit burgers 2 eggs - 2 avocados - 2 tomatoes 1 sachet of dry brewer's yeast 1 lemon - mixed salad - sesame seeds mint - basil - lime - extra virgin olive oil - salt - pepper

Procedure

Mix the Manitoba flour, sugar, egg, butter, water, yeast, and a scant teaspoon of salt (3-4 g) in a mixer or by hand until you obtain a soft, smooth dough. Brush a large bowl with oil, place the dough in it, then cover it with plastic wrap or a tea towel and let it rise for a couple of hours.

Divide the risen dough into 8 pieces and shape them into buns, then cover them and let them rise for another hour. After this time, brush them with a little beaten egg, sprinkle a handful of sesame seeds on top, and bake at 200°C for 15-20 minutes.

Peel and pit the avocados, slice one, and blend the other with a drizzle of oil, a pinch of salt, and the juice of half a lime. Use a soft avocado to obtain a smooth cream.

Chop the capers, gherkins, lemon zest, and a few mint and basil leaves; mix everything together with the Greek yogurt, the juice of half a lemon, and a pinch of salt and pepper.

Brown the rabbit burgers in a non-stick pan, with a drizzle of oil and a pinch of salt (coarse salt is even better), over high heat for 4-5 minutes per side.

Wash the tomatoes and cut them into cubes.

Remove the buns from the oven, let them cool, then cut them in half to fill them: spread a little avocado cream, continue with avocado slices, burger patties, Greek yogurt sauce, tomato cubes, mixed salad, grated lime zest, and a drizzle of oil.

Serve immediately, accompanied with mayonnaise or whole grain mustard, if desired.

If you serve your burger with mayonnaise, make it fresher and more original by adding a few drops of lime: but be careful, mayonnaise increases the calories!

Since this is a lengthy process, we made 8 rolls, but you don't need to use them all; you can freeze any leftovers. For simplicity, you can also buy them pre-made from the baker, as long as they're wholesome, round, and soft.

Choose your avocados carefully: the flesh should be slightly tender, not too soft or hard.