This Irn-Bru smashed haggis cheeseburger is a brilliant Burns Night alternative

This year, Burns Night is on Saturday, January 25, and the traditional meal of haggis, neeps and tatties will be served in households across the country in honour of the Bard.

But there’s more than one way to eat the national delicacy, which is made from minced sheep’s offal, oats, suet, onion and spices and contained in a casing.

If you’re not a fan of a plate of it alongside the classic neeps and tatties, this loaded burger could tempt your tastebuds instead – and is a fresh way to get your haggis fix.

The makers of our other national drink, Irn-Bru, have shared a mouth-watering creation which is sure to be a hit. And the recipe can be easily made vegetarian too for those who don’t hae meat. Simply swap the meat ingredients for vegetarian mince, haggis, cheese and vegetable stock.

The burger is made from mince and haggis mixed together and topped with crispy onions, cheese and a whisky cream sauce, and is probably best served with a dram or a cold can of Irn-Bru.

Smashed Haggis Cheeseburger with Crispy Onions and Whisky Cream

Makes two burgers

Ingredients

• Beef mince 250g
• Haggis 250g
• Half a white onion
• Cornflour 50g
• Two cheese slices
• One egg
• Double cream 200ml
• Whisky 20ml
• Crushed black peppercorns
• Beef stock 100ml
• Salt
• Two burger buns

Steps

1. In a bowl, add the beef and haggis and mix it all together thoroughly. Then shape into four patties.
2. Put a pan on medium heat, add your crushed black peppercorns and toast them for one minute
3. Add your beef stock to the peppercorns and reduce by half
4. Add your whisky and cook out the alcohol before whisking in your double cream and setting aside
5. Thinly slice the onion and toss with the cornflour
6. Dip the onion slices in the egg and back into the cornflour before either frying them in a little oil or air frying them for 10 minutes until golden
7. Get a pan roaring hot and thoroughly salt the beef patties before smashing them onto the pan
8. After 3 minutes, flip them and add the slices of cheese to two of the patties before covering to all to steam
9. Toast your buns
10. Add your sauce to the bottom of the bun, keeping some aside
11. Top each bun with two patties and your crispy onions before drizzling over the rest of your sauce
12. Add your top bun and enjoy

Don’t miss the latest news from around Scotland and beyond – sign up to our daily newsletter here.