A reimagined version of the classic Haggis, Neeps and Tatties, ideal for celebrating Burns Night on the 25th of January. The creamy whisky sauce and the subtle spice from the haggis, bring an extra level of flavour to a classic burger. Serve the burger with neeps and tattie wedges for the full Burns experience!
For The Burger
4 Slice Pack of The Farmer’s Son Haggis (220g)
4 Beef Burgers
4 Brioche Burger Buns
For The Whisky Sauce
150ml double cream
1 tsp wholegrain mustard
1 tbsp Dijon mustard
1 tsp whisky
freshly ground white pepper
1 tbsp chopped fresh chives
1⁄2 lemon, juice only
Heat a small amount of oil in a shallow frying pan. Cook the burgers for five-eight minutes on either side (depending on thickness) or until cooked to your liking.
2. Haggis Slices:
Heat a small amount of oil in a shallow frying pan to medium heat. Cook slices on each side for 2 minutes until cooked through, do not overcook.
3. Whisky Sauce:
Heat the double cream in a pan over medium heat.
Add the wholegrain mustard, Dijon mustard and whisky and stir to combine. Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes. Finish with the lemon juice and chives.
4. Assemble the Burger and the haggis on a lightly toasted brioche roll. Pour the Whisky sauce over the burger before placing the top of the roll. Enjoy!