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?!

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)

• 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!!