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Haggis Burger with Ryelander Cheese

  • Beef
Time30 Minutes Serves2 CuisineEuropean
Haggis Burger with Ryelander Cheese

Juicy beef burgers loaded with spiced haggis, seasoned hard with Angus & Oink Shawarma and stacked with crispy bacon and Ryelander-steamed cheese. Deep, savoury and warming, this is cold-weather comfort built for serious flavour, finished with a whisky hit that ties it all together.

The aromatic warmth of Shawarma, cardamom, fennel and clove, lifts the richness of the meat, giving you a burger that’s bold, balanced and anything but ordinary.

ingredients

  • 400g beef mince, divided into four portions
  • 200g haggis, finely crumbled
  • 1 tbsp Angus & Oink Shawarma seasoning
  • 6 rashers smoked streaky bacon
  • 4 slices Snowdonia Cheese Amber Mist
  • Gherkins, sliced
  • Lettuce, finely shredded
  • 4 brioche burger buns

For the mayonnaise

  • 2 tbsp mayonnaise
  • 1 tsp Hot honey
  • 1 tsp Dijon mustard
  • Splash of Angus & Oink Ryelander

Buy the items

Shawarma Rub
Shawarma Seasoning
210g £8.99
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Ryelander
£40.00
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Directions

  1. In a large bowl, gently combine the beef mince and haggis, then sprinkle over the Angus & Oink Shawarma seasoning. Mix just enough to distribute everything evenly without overworking the meat. Divide into four balls.
  2. Fry or grill the bacon until crispy and set aside.
  3. In a small bowl, combine the mayonnaise, hot honey, Dijon mustard and Ryelander and set aside.
  4. Heat a frying pan until searing and add a slick of vegetable oil. Add the beef balls and press them down firmly into thick burger patties using a spatula or burger press.
  5. Cook the patties for about three minutes on the first side until a good crust forms, then flip. After two minutes, layer up the burger with bacon in the middle and place a slice of Snowdonia Cheese Amber Mist on top. 
  6. Get ready with a burger cloche - now pour a splash of whisky next to the burger stack and cover with the cloche. This will accelerate the melted cheese and infuse the patty with a whisky steamed flavour.
  7. Lightly toast the brioche buns, cut side down, until golden. To assemble, spread mayo over the base of each bun and top with a small handful of shredded lettuce. Add the haggis patty stack and follow with gherkins. Crown with the top bun.
  8. Serve straight away, with a dram of Ryelander on the side.

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