Haggis & Black Pudding Burger

A dense, umami-heavy burger combining spiced haggis, earthy black pudding, crispy bacon, and sweet caramelised onions. Best served medium-thick to hold structure.

Ingredients (Makes 2 burgers)

For the patties

200g haggis (cooked and cooled)
150g black pudding (skin removed)
250g beef mince (15–20% fat recommended)
1 tsp Dijon mustard
½ tsp black pepper
Pinch of salt (go light—haggis is already seasoned)

For the toppings

4 rashers streaky bacon
2 medium onions (thinly sliced)
1 tsp brown sugar
1 tbsp butter
1 tbsp oil

Assembly

2 brioche burger buns
Optional: mature cheddar slices
Optional sauce: whisky mustard mayo or simple mayo
Optional: Shredded lettuce

Step 1: Caramelise the onions

To make the caramelised onions, heat the butter with a splash of oil in a pan over medium-low heat, then add the sliced onions along with a pinch of salt. Cook them slowly for 15–20 minutes, stirring occasionally, until they become soft, golden, and deeply caramelised. Towards the end of cooking, stir in the brown sugar to enhance their sweetness, then remove from the heat and set aside.

Step 2: Cook the bacon

Fry until crispy
Drain on paper towel

Step 3: Make the patties

In a bowl, gently combine the beef mince, crumbled haggis, crumbled black pudding, mustard, and pepper, taking care not to overmix as this helps keep the texture tender. Once just combined, shape the mixture into two thick patties.

Step 4: Cook the burgers

Heat your grill to medium-high
Cook patties for ~4–5 minutes per side to reach an internal temperature of 70°C
Add cheese in the last minute if using

5. Toast buns

Lightly toast brioche buns in the same pan for flavour

Assembly (In Order)

Bottom bun
Shredded lettuce
(optional sauce)
burger patty
crispy bacon
caramelised onions
(optional extra sauce)
top bun

Key Technical Tips

• The haggis adds spice and moisture; black pudding adds depth and structure
• If mixture feels too soft, chill patties for 15 minutes before cooking
• For a sharper contrast, add pickled onions instead of caramelised