Easter Recipe: Bunny (shaped) burgers make dinner kid fun

by Chef Mary Moran

LOS ANGELES, April 19, 2014- This Easter, decorate your table with these adorable Easter Grilled Bunny Burgers that will be a hit with kids, and adults!

The recipe was created with cookie cutters from my childhood. Only back then they were used for cookies, but in this green day and age why not repurpose or create new uses for old things.

Makes 12 burgers


2 lbs 80/20 Ground beef
1 cup Tomato sauce
1 teaspoon Salt
1/4 teaspoon Pepper
24 pieces of White, wheat or rye bread
3-4 leaves of Iceberg lettuce
12 Cheddar cheese
½ cup Ketchup
¼ cup Mayo
2 sprigs Thyme leaves
24 circles Black olives
2 tbsp butter
Non-stick spray


Hamburgers– In a large mixing bowl add the tomato sauce and ground beef. Mix the tomato sauce into the ground beef completely;  Season with salt and pepper.

Using non-stick spray, generously coat a cooking sheet.  Then spread the ground beef mixture on the bottom of the pan, the beef should be ¼ in thick (more or less to your liking).

Place in a 350 degree oven for 12-14 minutes or until the meat is cooked completely. When the meat is cooked use your cookie cutter to cut out the bunny shapes and set them aside. (You may have to use your knife to cut the meat around the cookie cutter)

Cheese– Cut the cheese into bunny shapes and set aside.

Lettuce– Shred the lettuce into thin slices and set it aside.

Sauce– In a small bowl mix ketchup and mayonnaise together and put it into a baggie. Then cut a small hole at the tip so the sauce can be piped onto the bread. Set aside.  In another bag add mayonnaise and again cut a small hole at the tip of the bag.

Bread– Use your cookie cutter to cut out bunny shapes. Next grease a non-stick pan with butter and grill the bunny bread.

Bunny Burgers

In the non-stick sauté pan add the bottom bread and layer it with the meat, cheese and top bread and grill. As soon as the meat and cheese and bread have melted together remove it from the pan and set it aside.

Decorate the hamburgers with the bunny face. Olives and mayo for the eyes and thyme leaves for the pupils.  Pipe the sauce for the nose, mouth and ears.  Last garnish the face with the lettuce whiskers (this can take some time so you can always put the lettuce inside the burgers instead).

Serve on Easter grass or green napkins with carrot sticks on the side!


Check out Chef Mary on Facebook: Hail Mary’s Inc. and Twitter: @chefmarymoran.

Visit Hail Mary Food of Grace to sign up for the Hail Mary Food of Grace Newsletter.

The information provided is general information about healthy eating. It is not intended as a substitute for the advice or treatment that may have been prescribed by your physician or other health care provider. Always consult a physician before starting any new diet or regimen. 

Sign up for our HMFG Email Newsletter  Go to www.cookingwithmary.blogspot.com or e-mail me at [email protected]

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Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica. Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events. In the fall of 2008, Mary began teaching her culinary skills to others. Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly. Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients. She helps her clients discover their healthy way of eating. Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger. Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.