Lee Stewart's haggis burger

Burns Night burger

Serves 12

Ingredients
Burger patty:
800g minced beef
400g haggis
400g chickpeas, drained
75g white onion, finely chopped
75g carrot, finely diced
400g toasted oatmeal
40g Worcestershire sauce
60g Ketchup
20g salt
10g cracked black pepper
20g vegetable oil

Mayo:
400g turnip, peeled and diced
400g mayo
100g Arran mustard
10g vegetable oil
Pinch salt
Honey (optional)

Garnish:
200g kale
200g banana shallots
400g Mull of Kintyre cheddar
10g vegetable oil
Pinch salt

Method:

Wash and finely chop the onion, celery and carrot. Sweat off on a medium heat with a lid and a little salt until soft. Remove from heat and allow to cool.

Toast the oats lightly and allow to cool – be careful not to burn as they will do so quickly.

Drain the chickpeas well and blend in a food processor with the cooled carrot, celery and onion until it’s a smooth texture, similar to hummus. Add in the Worcestershire sauce, ketchup, salt and pepper and blend until combined.

Remove the chickpea mix from the blender and transfer to a large mixing bowl or Kitchen Aid, and mix with the minced beef on a low speed.

Once this stage is complete, weigh out 65g of burger mix and shape in the bottom of a ring cutter. Place a 30g slice of haggis in the middle of the patty, making sure it doesn’t reach the side of the cutter.

Place another 85g of burger mix on top of and press to seal in the haggis.

Wrap tightly with cling film and chill, repeating the process for the remainder of the mix.

To make the garnish, wash the kale and remove the hard stalks, then shred chiffonade.

Blanch in boiling salted water for 1 minute or until tender. Refresh and drain, before placing on a paper towel to dry.

Once the kale has dried, lightly drizzle with oil. Place evenly on a tray and in the oven for 2-3 minutes or until crisp. Turn the fan down if using a combi ovens. Once crisp, remove and allow to cool.

Peel the banana shallots, slice in half length ways and place flat side down in a hot pan and transfer to the oven without turning the shallots. Cook for 4-5 minutes and remove to cool.

Once cooled gently slice the layers of shallot or leave as is.

To make the mayo, boil the turnip until tender. Drain and roast until a light golden brown colour appears on the edges. The turnip should still hold its shape.

Once cooled, blend until smooth with the Arran (wholegrain) mustard, then gradually add in the mayonnaise. Check seasoning – if slightly bitter add a little honey to taste.

I like to serve my burgers on a brioche bun as they’re a bit sweeter, which adds to the sweetness of the roasted turnip and bitter mustard.

Pan fry or griddle the burger to +82’C core temperature to compensate for the haggis in the recipe. Once cooked, top with the cheddar. Return to oven or grill, allow to melt, then rest.

Spread the mayo on the base of a toasted brioche, place the burger on the base of the bun topping with the shallots and crispy kale and finally the brioche lid.






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