A haggis and beef burger recipe for Burns Night

Scotch Beef PGI & Haggis Burger with Caramelised Red Onions (Serves 4)

Ingredients Instructions
  • 250g Lean Scotch Beef PGI Steak Mince
  • 250g Haggis
  • 1 tbsp olive oil
  • 4 x wholegrain buns or brioche buns
  • Caramelised red onion
  • Wholegrain mustard
  • Greens - you can use watercress, rocket, kale or whatever you have to hand
  • Sea salt and freshly ground black pepper
  • For the caramelised red onion chutney: 2 x medium red onion, finely sliced
  • 1 tbsp olive oil
  • 1 tbsp brown sugar
  • 1 tbsp red wine vinegar
  • Sea salt and freshly ground black pepper
  • For the caramelised red onion chutney: Heat the oil in a frying pan and gently cook the onions for a couple of minutes
  • Add the sugar and vinegar, salt and pepper
  • Cook slowly for 20 - 25 minutes, stirring occasionally. This can be made in advance and stored in the fridge until you need
  • For the burgers: Combine the Scotch Beef PGI and haggis together ensuring everything is mixed well
  • Add a pinch of salt
  • Form the mixture into four burger patties
  • Heat the oil in a pan and cook the burgers for 5-6 minutes on each side or until cooked through
  • While the burgers are cooking, lightly toast the sliced burger buns under the grill or in a dry pan
  • Serve by layering the caramelised onions, greens and mustard to your taste