Homemade Haggis Burgers Recipe (+Video)

With Burns Night fast approaching to Scot’s mind turns to haggis. But why go the standard haggis route when you can go modern with these deliciously moist and flavour packed haggis burgers.

Why you’ll love this haggis recipe

• Haggis burgers are just a wee bit different, a modern take on the classic haggis, beeps and tatties
• While there are plenty of haggis burger recipes on the internet, these really are the best haggis burgers as they are a whole Burns Supper in a simple burger
• Making haggis burgers couldn’t be easier!

What is haggis?

Haggis is a meat-based pudding rather like a sausage. Traditionally haggis comes in a tight casing made from the lining of a sheep’s stomach.

But more commonly nowadays you’ll find haggis encased in plastic (isn’t everything!).

Oh dear, do you really want to know? It’s the ingredients for haggis that really puts people off, but if you can put aside the thought of sheep’s innards. But come on, how many people eat sausages and many of those contain all sorts of things that are far less attractive than the innards of a haggis!

Burns Night

Traditionally haggis is served at a Burns Supper on Burns Night (25th January) the date we Scots celebrate the birth of the bard. Want to learn more about Burns Night and how to celebrate it? Then check out this Burns Night Information.

Ingredients for haggis burgers

There aren’t really many ingredients for these haggis burgers, sometimes the simplest things are the best!

Haggis, of course. Make sure to buy a good quality haggis.

Minced beef or lamb, or a mixture of both.

Onion, potatoes, neeps (swede/turnip whatever you want to call it), and carrots.

Plus some fresh coriander, salt and pepper, and a wee dash of whisky. Come on, this is a Scottish recipe after all and it is Burns Night so a dram is always in order.

Go vegetarian

You can buy vegetarian haggis in most supermarkets here in the UK. You can use quorn mince instead of standard mince, thus making these delicious vegetarian haggis burgers.

The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.

How to make haggis burgers

This is such an easy recipe for an alternative to the standard Burns Night supper.

• Simply boil up your veggies (potato, turnip and carrot) till tender. I chop my veg all the same small size so they cook really quickly in barely 10 minutes.
• Meanwhile open the haggis and break it up with a fork.
• Drain the veg and mash with some salt and pepper.
• Add the mince, mashed veg and all other ingredients to the bowl with the haggis and mix thoroughly. Get your hands in there and squich all this together.
• Make into 4 patties and fry these in a little oil. About 4 minutes either side should do it.

I find that the mashed cooked veggie mix acts well as a binding agent for these haggis burgers so they are kept moist and don’t fall apart when you cook them..

How to serve haggis burgers

I like to serve my haggis burger on a standard brioche bun with some salad on the bottom and cheddar cheese melted on top.

You can add a condement to your haggis burgers, why not try my homemade Highlander Mustard.

Add some chips on the side and a shot of whisky (it would be rude not to!) you are good to go with this modern version of a quick and easy Burns Supper.

Can you freeze these?

Yes, you can freeze your homemade haggis burgers before cooking for up to 6 months. Just wrap them well and then defrost thoroughly before frying as above.

Looking for more haggis/Burns Night recipes to try? Then why not check these out before you go;

Haggis baubles/truffles

Clapshot soup sips

Fruit and nut chocolate haggis

Haggis spaghetti Bolognese

How to make traditional Scottish clapshot

Chicken and haggis Balmoral bites

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.