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
Ingredients:
* 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
Method:
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.
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