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.

  • 50
  • 4
  • Easy
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

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.

About The Author

Sean Murphy

Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.

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About The Author

Sean Murphy

Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.