Skip to contentSkip to searchSkip to footerSkip to Recipe Assistant
Homepage
Checkout
Total number of items in your trolley 0. Trolley amount £0.00.
Minimum: £25.00
Offers
Favourites
Regulars
Shopping Lists
Delivery Pass
Recipes
Pay less with More Card
Food to Order
Banging Burns Night Haggis Burgers

Banging Burns Night Burgers

By Morrisons
Published on 05 December 2024
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 melted Cheddar. If you weren’t hungry before seeing this, you will be now.
Shop for ingredients

Time and servings

1 hrTotal time

Ingredients

  • 250g leftover haggis (original or meaty)
  • 250g beef mince
  • 100g Cheddar
  • 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

  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.