Teh One Who Knocks
01-26-2015, 11:52 AM
Hazel Paterson for Metro.co.uk
http://i.imgur.com/eAQ8Dt8.jpg
Celebrating Burns Night this weekend? Forgo tradition and make this boozy haggis burger served alongside neep and tattie fries and an extra side of whisky sauce. You won’t look back.
I’m a big fan of haggis and I do love all the showmanship of Burns Night, the piping in of the haggis, the Robert Burns poetry and yes, lots and LOTS of whisky. What’s not to love?
Up until yesterday I’d never tried making fries out of swede and you know what? They’re damn good, so much more flavour than the humble potato.
When it comes to haggis you can obviously use your favourite but for ease of this recipe I really do recommend Macsween, their haggis roll is ideal for this recipe and having the highest accolade of three gold stars from the Great Taste Awards you know it’s pretty decent.
Haggis burgers: (serves 2 hungry people)
320g minced beef (you want a decent amount of fat, around 20%)
1 teaspoon dried onion granules
generous amount of freshly ground black pepper and sea salt flakes
1 teaspoon Hickory liquid smoke (optional but really good)
2 slices Macsween haggis roll (each about 15ml thick)
whisky cheddar, grated
To assemble:
2 burger buns
sliced gherkin
salad leaves
For the whisky sauce:
50ml whisky
80ml double cream
1/2 teaspoon mustard (English, Dijon or wholegrain work well)
salt and pepper
Fries:
1/4 swede, peeled and sliced into sticks
3 potatoes (Desiree are good as they are often quite long so make good fries), sliced into sticks
smoked sea salt
vegetable oil for frying
http://i.imgur.com/1BsGWbd.jpg
1: Combine the mince with the seasoning, onion and liquid smoke, mix well. Take a handful of mince and flatten it into a circular shape with your hand. Place a slice of haggis in the centre and pull up the mince around the sides.
http://i.imgur.com/m6u0hhv.jpg
2: Take a small amount of mince and flatten it into a disc, place this on top of the haggis and join it to the sides of mince, ensure it is well sealed by squeezing the mince together. Repeat with the remaining mince for your second burger then place them in the fridge to harden up a bit for about 30 minutes.
http://i.imgur.com/70FskmM.jpg
3: Heat your oil to about 140C and fry the swede until soft, carefully remove from the oil and leave to one side. Fry the potato until soft, this will take less time, set aside.
4: You’ll need a deep sauté pan with a tight fitting lid. Heat the pan over a medium heat and add the 2 burgers, cover with the lid and cook for 6 minutes, turn over, recover and cook for another 6 minutes then add the grated cheese to the tops and cover until cheese just starts to melt. Remove the burgers (I like to pour another shot of whisky over the burgers at this point but that’s entirely optional!) and add the cream and whisky to the pan. Stir well and season generously and add the mustard.
5: Whilst your burgers are cooking heat your oil to 170C and fry the swede and potato until golden, drain on kitchen roll and sprinkle with smoked sea salt flakes.
6: Assemble the burgers into the buns with the salad leaves, gherkins and serve with your neep and tattie fries dipped into the whisky sauce.
http://i.imgur.com/eAQ8Dt8.jpg
Celebrating Burns Night this weekend? Forgo tradition and make this boozy haggis burger served alongside neep and tattie fries and an extra side of whisky sauce. You won’t look back.
I’m a big fan of haggis and I do love all the showmanship of Burns Night, the piping in of the haggis, the Robert Burns poetry and yes, lots and LOTS of whisky. What’s not to love?
Up until yesterday I’d never tried making fries out of swede and you know what? They’re damn good, so much more flavour than the humble potato.
When it comes to haggis you can obviously use your favourite but for ease of this recipe I really do recommend Macsween, their haggis roll is ideal for this recipe and having the highest accolade of three gold stars from the Great Taste Awards you know it’s pretty decent.
Haggis burgers: (serves 2 hungry people)
320g minced beef (you want a decent amount of fat, around 20%)
1 teaspoon dried onion granules
generous amount of freshly ground black pepper and sea salt flakes
1 teaspoon Hickory liquid smoke (optional but really good)
2 slices Macsween haggis roll (each about 15ml thick)
whisky cheddar, grated
To assemble:
2 burger buns
sliced gherkin
salad leaves
For the whisky sauce:
50ml whisky
80ml double cream
1/2 teaspoon mustard (English, Dijon or wholegrain work well)
salt and pepper
Fries:
1/4 swede, peeled and sliced into sticks
3 potatoes (Desiree are good as they are often quite long so make good fries), sliced into sticks
smoked sea salt
vegetable oil for frying
http://i.imgur.com/1BsGWbd.jpg
1: Combine the mince with the seasoning, onion and liquid smoke, mix well. Take a handful of mince and flatten it into a circular shape with your hand. Place a slice of haggis in the centre and pull up the mince around the sides.
http://i.imgur.com/m6u0hhv.jpg
2: Take a small amount of mince and flatten it into a disc, place this on top of the haggis and join it to the sides of mince, ensure it is well sealed by squeezing the mince together. Repeat with the remaining mince for your second burger then place them in the fridge to harden up a bit for about 30 minutes.
http://i.imgur.com/70FskmM.jpg
3: Heat your oil to about 140C and fry the swede until soft, carefully remove from the oil and leave to one side. Fry the potato until soft, this will take less time, set aside.
4: You’ll need a deep sauté pan with a tight fitting lid. Heat the pan over a medium heat and add the 2 burgers, cover with the lid and cook for 6 minutes, turn over, recover and cook for another 6 minutes then add the grated cheese to the tops and cover until cheese just starts to melt. Remove the burgers (I like to pour another shot of whisky over the burgers at this point but that’s entirely optional!) and add the cream and whisky to the pan. Stir well and season generously and add the mustard.
5: Whilst your burgers are cooking heat your oil to 170C and fry the swede and potato until golden, drain on kitchen roll and sprinkle with smoked sea salt flakes.
6: Assemble the burgers into the buns with the salad leaves, gherkins and serve with your neep and tattie fries dipped into the whisky sauce.