Haggis Burger with Swede and Potato Chips
This may not be a traditional recipe but its an excellent way to enjoy haggis in warmer weather. This recipe is just one of the many ways a good haggis can be enjoyed. For those of you who are vegetarians this recipe can also be used with the vegetarian variety of haggis now available.
Wine Recommendation: Syrah based wine from the South of France should work well. See The Mixed Case for details.
Portions: 6 Portions
Preparation: 10 minutes
Cooking: 20 minutes
Ingredients
Haggis
- 1x500-700g haggis
- 50g plain flour
Burger
- 12 slices of buttered bread or bun
- 6 large flat mushrooms
- 180g good cheddar, sliced
- 2 large tomatoes, sliced
To Serve
- 60g rocket or watercress leaves
- 1 tbsp extra virgin olive oil
- 6 tablespoons of crowdie (Scottish curd cheese), creme fraiche or sour cream
- 6 small glasses of single malt whisky e.g. Oban (optional)
Chips
- 500g potatoes, peeled and cut into wedges around 1 cm thick and 3cm long, place them in a bowl of water
- 500g swede, peeled trimmed and cut into wedges around 1cm thick and 3 cm long, place them in a bowl of water
- maldon salt and freshly ground pepper
Method
- Haggis: Remove the skin from the haggis and slice the haggis into 6 slices. Place the flour on a plate and season it with a little salt and pepper. Dust the haggis in the flour and set aside until ready to cook.
- Burger: Place the mushrooms on a grill pan and cover them with slices of Cheddar. Set aside until ready to cook.
- Chips: Heat oil in a deep fryer, saucepan or wok to 160C. Dry the potato and swede wedges thoroughly and fry them in batches in the hot oil for 3 minutes so that they float to the top and are tender but not crisp. Now heat the oil to 190C and fry the potato and swede wedges in it for 3 minutes, so that they are crisp and golden. Drain them on kitchen paper, season them with a little salt and keep them warm until ready to serve.
- Heat a little oil in a large frying pan over a moderate to high heat. When the oil is hot add the haggis slices to it and fry them for around 3 minutes on each side so that they are hot and cooked through. Remove them from the pan and keep them warm until ready to serve.
- While you are cooking the haggis. Preheat a grill to medium-high and place the mushrooms under it. Cook them for around 5 minutes until they are soft and the cheese has melted.
- To Serve: Place a slice of bread each plate, you may wish to put a little chutney on the bread. Place a mushroom on each slice followed by the haggis, tomato and a tablespoon each of crowdie, creme fraich or sour cream. Place a second slice of bread on each burger and place handfuls of the rocket leaves on each plate drizzled with a little olive oil. Distribute the chips among the servings and place a small glass of whisky on each plate (optional). Serve.