Finely mince the rabbit until very fine—almost paste-like
Add the minced rabbit to a bowl along with the duck fat, cold water, mayonnaise, ½ teaspoon salt, ½ teaspoon pepper, garlic powder, onion powder, and paprika. Mix aggressively for 2 minutes, stirring in the same direction until the mixture becomes sticky, cohesive, and slightly glossy. This will give you that classic drive-thru texture.
Refrigerate for 30 minutes.
Divide the meat mixture into 4 and, using damp hands, form into thin patties; about 4 inches wide and ½” thick.
Place on parchment paper or tinfoil and chill for another 15 minutes.
Meanwhile, mix the flour, cornstarch, breadcrumbs, ½ teaspoon salt, and ½ teaspoon pepper in a bowl.
In another bowl, whisk the egg and 1 tablespoon of water.
Dredge patties by gently coating in the flour mixture, then dip into the egg mixture, then return to the flour mixture, ensuring all sides are coated. Work carefully and patiently—this is the hardest and most fiddly part of the recipe. If it is proving too difficult, reshape the patties and freeze for 15-20 minutes before trying again.
Heat about ½ inch oil in a skillet over medium heat.
Fry patties 3–4 minutes per side until golden and crisp with an internal temperature of 165°F. Set aside on a rack over paper towels to drain.
In a small bowl, mix the mayo, sugar, water, and salt/MSG. This creates a sauce closer to what is served in certain fast food restaurants.
Toast buns lightly if desired. Build the sandwiches by slathering both sides of the bun with the mayo mixture, then add a rabbit patty, shredded lettuce, and pickles if you’d like to include them.
Serve the sandwiches immediately. Enjoy!
