Burns Supper recipe: Scotch Beef and Haggis Burger with Caramelised Red Onions
Quality Meat Scotland (QMS) has revealed this recipe with a twist on a classic Burns Supper ahead of the Bard’s day on Saturday 25 January.
Kirsty Fox of QMS said: “This recipe is a fitting tribute to the great Rabbie Burns, bringing together some of Scotland’s best quality ingredients in a dish that I’m sure he’d be proud of. Simple to create yet packing a punch with flavour, and a little bit different to the usual – the perfect way to celebrate Scotland’s iconic Bard."
“Both recipes are simple to create yet pack a punch with flavour, as well as being a little bit different to the usual – the perfect way to celebrate Scotland’s iconic Bard.
“Scotch Beef is key to this recipe as it not only gives the dish a distinctive flavour, it guarantees quality - giving you peace of mind that you are serving a trusted ingredient from selected Scottish farms that meet some of the strictest standards of animal welfare and production methods.”
Ingredients
- For the burgers:
- 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
Serves: 4 Difficulty: Easy Time to cook: 50 mins
Method
Scotch Beef and Haggis Burger with Caramelised Red Onions
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
Top Tip: 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
In further celebration of Burns Night, QMS has created ‘Ballad o’ The Scotch Beef’ – a Burns style poem focusing on Scotch Beef and its relationship with the land. The full poem can be heard at www.youtube.com/watch?v=jXbTTlRmGrE.
• For more Scotch Beef recipe videos and inspiration visit www.scotchkitchen.com.