Gary Maclean's Haggis Burger
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.
10-20 minsCooking Time
What you'll need
1 Simon 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 pickle (sliced)
1 jar Relish
2 Gem lettuce
Celeriac and whole grain mustard slaw:
1 med Celeriac
1 small Bunch of Chives
50g Whole grain Mustard
For the chips:
500g Frying potatoes (Maris pipers)
Oil to fry the chips
Putting it all together
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’ the 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 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.
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.
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.