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.

Published: January 23, 2020
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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

Modern Scottish recipe: Cullen Skink Fish Pie from Stevie McLaughlin

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.


  • 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
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