Quality Meat Scotland (QMS) has revealed two new recipes with a twist on a classic Burns Supper ahead of the Bard’s birthday (Saturday, January 25).

The Scotch Beef and Haggis Burger (featured below) and Fillet of Scotch Beef and Haggis Individual Wellingtons (see QMS website for details) provide tasty alternatives for those searching for a different take on the traditional haggis, neeps and tatties.

Both recipes hero Scotch Beef PGI, meat that is born and reared in Scotland to the highest production standards, with its delicious depth of flavour creating the perfect balance for the spiced, peppered notes of haggis.

Kirsty Fox, marketing manager from QMS said: “The two recipes are a fitting tribute to the great Rabbie Burns, bringing together some of Scotland’s best quality ingredients in dishes that I’m sure he’d be proud of.

“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.”

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 or follow Scotch Kitchen on Facebook, Instagram or Twitter.

Scotch Beef PGI and haggis burger with caramelised red onions

Serves 4

Preparation time: 20 minutes

Cooking time: 30 minutes


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


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