Home / Recipes / Haggis / Gary Maclean’s Haggis Burger
Prep time:
15 minutes
Cooking time:
15 minutes mins
Serves:
4 people
Simon Howie haggis burgers with hand-cut chips and celeriac and whole grain mustard slaw.
Professional Masterchef Champion and National Chef of Scotland, Gary Maclean, cooks up a delicious haggis burger. A perfect alternative for Burns night and a favourite to be added to the menu all year round.
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ingredients
1Simon Howie 454g Haggis (Original, Vegetarian or Gluten Free)
450g beef mince
4 quality buns (toasted)
2 beef tomatoes (sliced)
2 red onion (sliced)
2 large dill pickles (sliced)
1 jar relish
2 gem lettuce
Celeriac and whole grain mustard slaw:
1 medium celeriac
½ a lemon
1 small bunch of chives
50g wholegrain mustard
150g mayonnaise
For the chips:
500g frying potatoes (Maris Pipers)
Oil to fry the chips
Method
To make the burgers:
1. The first thing you need to do is make the burger mix. Normally when you make burgers there is a certain amount of skill and practice in getting the seasoning correct. The great thing with adding Simon Howie haggis to the mix is the seasoning is done by the haggis and gives the burger an amazing flavour while also helping to hold in the moisture. To make the burger it’s as simple as mixing the haggis and the minced beef together and adding a little salt.
2. In my opinion I think burgers should be pressed. A butcher would have a fancy pressing machine at home, but you can recreate this pressing by using a plastic lid. Find a lid that’s about 12cm wide x 3cm deep. Place the lid onto the work surface and then take a large piece of cling film and cover the lid. Then take some of your mixture and press it into the cling film covered lid. Get as much of the mixture into the lid as you can, then fold over the cling film, upturn the lid and bang down onto the work surface to release the ‘pressed’ burger.
3. To cook the burger heat up a griddle pan or frying pan, add a little oil, then place the burger into the pan. The secret is not to touch the burger or turn it over until it has had a chance to brown.
4. While your burger is cooking through on both sides, toast the soft sides of your bun under the grill.
5. You can now start to construct it all. I like to build the burger up in as many layers as possible. Relish – burger – tomato – onion – pickle – lettuce – mayo etc etc… This will make every mouthful different.
To make the slaw:
1. Peel then shred a medium-sized (450g) celeriac. The shreds should not be too fine, nor should they be much thicker than a matchstick.
2. Toss them immediately in the juice of half a lemon.
3. Mix together 4 heaped tbsp of mayonnaise, the whole grain mustard and 2 tbsp of chopped chives.
4. Season with salt and black pepper, then fold into the shredded celeriac.
To make the chips:
1. Making the chips is very easy. The first thing is to cut the chips as thick or as thin as you wish.
2. The next task is to blanch the chips. Blanching is a process of softening the potato before colouring. You can blanch a couple of different ways. You can steam, boil or cook in oil at a low temperature of 130°C until soft.
3. To cook, fry at between 175-180°C until crisp and golden.
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Simon Howie haggis burgers with hand-cut chips and celeriac and whole grain mustard slaw.
Professional Masterchef Champion and National Chef of Scotland, Gary Maclean, cooks up a delicious haggis burger. A perfect alternative for Burns night and a favourite to be added to the menu all year round.
Prep time: 15 minutes
Cooking time: 15 minutes
Serves: 4
ingredients
- 1Simon Howie 454g Haggis (Original, Vegetarian or Gluten Free)
- 450g beef mince
- 4 quality buns (toasted)
- 2 beef tomatoes (sliced)
- 2 red onion (sliced)
- 2 large dill pickles (sliced)
- 1 jar relish
- 2 gem lettuce
Celeriac and whole grain mustard slaw:
- 1 medium celeriac
- ½ a lemon
- 1 small bunch of chives
- 50g wholegrain mustard
- 150g mayonnaise
For the chips:
- 500g frying potatoes (Maris Pipers)
- Oil to fry the chips
Method
To make the burgers:
1. The first thing you need to do is make the burger mix. Normally when you make burgers there is a certain amount of skill and practice in getting the seasoning correct. The great thing with adding Simon Howie haggis to the mix is the seasoning is done by the haggis and gives the burger an amazing flavour while also helping to hold in the moisture. To make the burger it’s as simple as mixing the haggis and the minced beef together and adding a little salt.
2. In my opinion I think burgers should be pressed. A butcher would have a fancy pressing machine at home, but you can recreate this pressing by using a plastic lid. Find a lid that’s about 12cm wide x 3cm deep. Place the lid onto the work surface and then take a large piece of cling film and cover the lid. Then take some of your mixture and press it into the cling film covered lid. Get as much of the mixture into the lid as you can, then fold over the cling film, upturn the lid and bang down onto the work surface to release the ‘pressed’ burger.
3. To cook the burger heat up a griddle pan or frying pan, add a little oil, then place the burger into the pan. The secret is not to touch the burger or turn it over until it has had a chance to brown.
4. While your burger is cooking through on both sides, toast the soft sides of your bun under the grill.
5. You can now start to construct it all. I like to build the burger up in as many layers as possible. Relish – burger – tomato – onion – pickle – lettuce – mayo etc etc… This will make every mouthful different.
To make the slaw:
1. Peel then shred a medium-sized (450g) celeriac. The shreds should not be too fine, nor should they be much thicker than a matchstick.
2. Toss them immediately in the juice of half a lemon.
3. Mix together 4 heaped tbsp of mayonnaise, the whole grain mustard and 2 tbsp of chopped chives.
4. Season with salt and black pepper, then fold into the shredded celeriac.
To make the chips:
1. Making the chips is very easy. The first thing is to cut the chips as thick or as thin as you wish.
2. The next task is to blanch the chips. Blanching is a process of softening the potato before colouring. You can blanch a couple of different ways. You can steam, boil or cook in oil at a low temperature of 130°C until soft.
3. To cook, fry at between 175-180°C until crisp and golden.
