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.
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)