Like many specialty dishes, haggis suffers from being pigeon-holed as a once a year special. It’s such an incredible shame. It doesn’t just have to be served boiled or steamed alongside potatoes and swede. It’s an incredible versatile ingredient in it’s own right, bringing an incredible depth of flavour to some of our favourite dishes. This beef burger doesn’t require any additional seasoning, the haggis provides everything, and wow, is it good!
Haggis and Beef Burger
- 500 g steak mince
- 907 g haggis
- 4 brioche burger buns
- 8 leaves romaine lettuce washed
- 2 large tomatoes sliced
- 1 medium onion white or red, peeled and thinly sliced
- 4 large dill pickles
- 800 g oven chips
- favourite sauces
- Cut open the haggis, and peel away the skin. Roughly chop the haggis, then break up by hand into a large bowl.
- Add in the beef, and mix well until everything is well distributed and combined well. Break into 8 portions, and then shape or press into burgers. Cover with cling film and refrigerate for about an hour.
- Preheat the oven and follow the instructions to cook the chips. Alternatively, try our recipes for oven or triple fried chips.
- Heat a large saucepan over a medium heat, then cook the burgers in two batches. They will need to be cooked through, so allow 5 minutes a side on a low heat. Once the first batch are cooked, put to one side and cover with foil.
- Whilst waiting for the second batch to cook, toast the brioche buns. If using a toaster, use the very lowest setting. Put the base onto the plate, then garnish with the salad, tomato and onion slices, and relish or sauces of your choice.
- Serve two burgers onto each bun base, then close with the bun top. Balance it all carefully, or use a wooden skewer to hold it all together whilst you serve.