Haggis Burger for Burns Night

Burns night falls on 25th January this year and you’ve got to have a try at my twist on a traditional Scottish dish.

Instead of Haggis, Neaps and Tatties, why not try my Haggis burger with crispy potato wedges?!


You will need:

  • 1lb of British Beef mince
  • 1 Haggis (I go for Macsween Haggis)
  • 1 onion
  • 1 tbsp of wholegrain mustard
  • 1 portion of Mozzarella
  • 1 tbsp of Rapeseed oil
  • Potatoes for chipping
  • Bread roll for serving ( I use a Scotch roll)


First make your burgers.

  • Place your mince and haggis into a bowl and mix together using your hands.
  • Use a little oil to help combine and form into patties,
  • Then place in the oven on a baking tray to cook for 25-30 mins at 200c
  • Shortly before the burger is cooked, place a large blob of mozzarella on to melt.

Meanwhile make your sides and toppings.

  • Chop potatoes into small wedges, coat in rapeseed oil, salt and pepper and cook in the oven for 30-40 minutes.
  • Turn the chips part way to ensure an even cook.
  • For the toppings, fry some onion until brown and take off the heat. Stir in the wholegrain mustard once off the heat.

Now build your burger.

  • Slice open your roll and butter.
  • Place your cooked burger in the roll smothered with mozzarella, followed by the onion and mustard topping.
  • Serve with potatoes wedges and a dipping sauce of your choice.

Salad optional!!

After discovering my gluten intolerance I now use a gluten free Haggis which is available from Macsween here: Gluten Free Macsween Haggis (haggisuk.co.uk)

Published by millyfyfe

Food and Farming ambassador. Marketing, Events, PR and Fundraising specialist. Council for Awards for the Royal Agricultural Societies English Panel secretary. Friend.

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