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Despite the increasing demand for healthy meat substitutes, rabbit meat continues to be commercially underexploited. This study aimed to develop a value-added, BBQ-flavored rabbit meat patty and assess consumer acceptability. Patties were developed using different concentrations of BBQ flavoring: 0% (Control), 2%, and 3%. A sensory evaluation was performed utilizing a hedonic test (n=30) and assessed by One-Way ANOVA. The results indicated that the 2% BBQ formulation achieved the highest overall consumer acceptance (p < 0.05). The 3% BBQ formulation generated a significantly greater odor (p < 0.05); nevertheless, the excessive flavor covered the meat's taste, affecting overall acceptance. Formulating rabbit meat patties with 2% BBQ flavor maximizes customer acceptance, highlighting its significant commercial potential as a healthy, low fat and low cholesterol option in the processed meat industry.