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Banging Burns Night Haggis Burgers

By Morrisons
Sláinte Mhath! Try our Banging Burns Night Burgers for an easy, but equally delicious way to use up your leftovers, with a haggis pattie topped with leftover neeps & tatties hash brown, bacon, caramelised onions and…
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Time and servings

Total time
Prep time
Cooking time

Ingredients

16 total
  • 250g leftover haggis (original or meaty)
  • 250g beef mince
  • 4 tbsp olive oil (2 for the burger, 2 for the onions)
  • 2 tbsp mayo
  • 1 tbsp ketchup
  • 1 tsp chipotle sauce
  • 1 tsp Worcester sauce
  • 2 red onions sliced
  • 2 tbsp soft brown sugar
  • 2 tbsp balsamic vinegar
  • 100ml veg oil
  • 300g leftover neeps & tatties (alternatively use frozen hash browns)
  • 8 streaky bacon rashers
  • 4 brioche burger buns
  • 4 Cheddar cheese slices
  • 1 baby gem lettuce, shredded

Method

6 steps

  1. Step 1

    Start by mixing all burger ingredients apart from the oil in a bowl with a pinch of salt and pepper. Use your hands to shape into 4 patties and pop into the fridge. Meanwhile, mix all sauce ingredients with a pinch of salt and pepper and set to one side.

  2. Step 2

    For the caramelised onions, heat your oil in a medium, non-stick pan over a medium heat, add your onions, sugar and balsamic and cook down for 15-20 mins until sticky and caramelised then set aside. Preheat your oven to gas 6, 200°C, fan 180°C. Pop your bacon rashers on a lined tray in the oven for 10 mins until crispy, remove from the oven and set to one side.

  3. Step 3

    Meanwhile, for the hash browns (if using leftover neeps and tatties), heat your oil in a large, non-stick pan over a medium-high heat. Shape your neeps and tatties into thin patties and pop in the hot oil, cooking for a few mins each side until golden. Alternatively, pop freezer hash browns in the oven and cook as per the pack instructions. If using ready-made, use the back of a spatula to squash down once ready.

  4. Step 4

    Heat 2 tbsp olive oil in a large, non-stick pan, add your burger patties and cook for 5 mins each side until cooked through. Griddle your burger buns so charred.

  5. Step 5

    Pop the burgers on a tray and top each with a hash brown, 1/4 of the caramelised onions, a cheese slice and 2 bacon rashers before popping in the oven for a couple of mins to heat through and for the cheese to melt.

  6. Step 6

    Mix together your sauce ingredients and spread it on each bottom bun followed by lettuce, your burger stack, any extra sauce and then crown with a lid for the most indulgent burger to continue Burns night celebrations this year.