With Burns Night set to look a little different this year, Quality Meat Scotland is challenging readers to celebrate the Bard’s birthday by creating Scotch Beef PGI and haggis burgers – a twist on a classic Burns Supper.

To enter the competition, simply tag on social media @ScotchKitchen with the best photos to win a Scotch Beef apron. The competition ends on January 26th, and winners will be announced then! IMAGE: Recipe image: https://www.scotchkitchen.com/recipe/scotch-beef-pgi-haggis-burger/

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 wholegrain, 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 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.