Haggis Burgers are a fantastic way to enjoy tasty haggis as part of a delicious family meal—a perfect family dinner.
I really like Haggis. It’s one of those things that actually more people would enjoy if they gave it a go.
I also think it works really well mixed with beef or lamb mince, and I’m told that venison and haggis burgers are amazing.
Haggis has quite a strong and spicy flavour, and the meat can be pretty dry, so when I’m making burgers or meatballs, and I need to be able to mould the meat, I mix it with another mince for a better texture.
Haggis Burgers are a fab family meal and definitely a great way to get your kids to try something new.
If you are looking for easy burns night meals that encourage everyone to try this tasty meat, find out how to make haggis burgers below!
Why I Love Haggis Burgers
I honestly adore this Haggis Burgers Recipe. It’s brilliant because:
- It’s delicious. I used to make haggis burgers with beef mince, but lamb is so much better.
- They are super easy to make. I used to chill the patties, but after a bit of experimentation, I realised it was unnecessary.
- Adding wine gives a lovely, rich flavour and makes them super easy to knead together.
- They are great with cheese or even something more decadent, like a blue cheese sauce!
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Ingredients For Easy Haggis Burgers
When I make my delicious haggis burgers, I use:
Lamb Mince
Haggis
Red Onion
Red Wine – I use wine instead of an egg to bind my burgers. Haggis is quite dry, but with the fat from the lamb, you don’t need too much, and it adds a lovely flavour.
Salt and Black Pepper
Cooking Spray
Bread, Salad and Condiments of choice
You’ll Also Need
You don’t need much to make this easy haggis burgers recipe. I use:
- A sharp knife and chopping board to prepare my garnish and onion.
- Large mixing bowl
- Spatula
- Non-stick frying pan.
That’s it!
How to Make Haggis Burgers – Step-by-Step Instructions
Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.
Step One
Slice open the haggis package and scoop the meat into a mixing bowl. This recipe only uses half a haggis, so you can keep the rest in the fridge or freeze for another recipe another day.
Step Two
Add the lamb mince and break both up with a spatula or your hands. I use my hands.
Step Three
Add the diced onion and a pinch of salt and pepper and mix everything together. You don’t need much salt and pepper because haggis is already seasoned. Just a little pinch.
Step Four
Pour in a small splash of red wine and knead into a workable ball, adding more wine as needed so it isn’t dry and crumbly. Make sure you only add a little bit of time.
Step Five
Roll into four even balls.
Step Six
Flatten into compact patties. I do this using an old container lid that’s perfectly burger shaped, lined with cling film. You can also use a burger press or do it by hand, as long as you compact the meat. If it’s too loose, it will fall apart.
If you find it falling apart as you press, return to the bowl and knead in a splash more wine.
Step Seven
Mist a non-stick pan liberally with cooking spray and warm over medium heat on the hob.
Step Eight
Add the burgers and fry for around 7 minutes on each side until the burgers are cooked through and the middle is piping hot.
Step Nine
Add cheese for the last 2 minutes if desired.
Top Tips
This haggis burger recipe is so easy it’s hard to have tips!
The main one is adding the wine a little at a time. You don’t want your meat to be wet, nor do you want it to crumble.
Then, just make sure they are cooked through before serving.
Serving Suggestions
I tend to serve burgers with homemade potato wedges and corn on the cob.
Other great options include chips, fries, baked potatoes, salad, sweet potato wedges and coleslaw.
Variations
Can You Make Vegetarian Haggis Burgers?
Yes, vegetarian haggis is lovely; you can make vegetarian haggis burgers with it.
You’ll obviously have to skip the lamb mince, too. If it’s a little too dry and crumbly, I recommend adding a splash more wine or using an egg to bind; just mix well and add as much liquid as you need to stop crumbling.
Can You Make Vegan Haggis Burgers?
Veggie haggis is generally also vegan haggis, so as long as you use vegan condiments, this would also be a vegan haggis burger.
Do You Need Egg to Bind Homemade Burgers?
You can bind your burgers with eggs but don’t need to.
I typically use horseradish when I make beef burgers, and when I make these burgers, I use red wine.
I just think eggs are a waste, and I prefer to add something with flavour.
Add Cheese to Your Lamb and Haggis Burgers Recipe
Cheddar Cheese makes an excellent addition for haggis cheeseburgers.
Add thick slices for the last 2 minutes or so of cooking.
Leftovers
Leftover haggis burgers can be reheated in the microwave, pan, oven or air fryer. Just make sure they are piping hot.
Storage
Store leftover haggis burgers covered in the fridge for 1-2 days.
You can also freeze haggis burgers.
I prefer to freeze the patties before cooking, so I double-wrap them in cling film and place them straight in the freezer.
Thaw fully in the fridge before cooking.
FAQ
Haggis is made from sheep or cow’s liver, stomach or heart. You can learn more here. I try not to think about it, if I’m honest.
Yes, you can make burgers with haggis. I usually mix it with either minced beef or lamb because haggis is quite dry.
The fat from the lamb and the addition of red wine help to keep the burgers together. Compress the meat well so that it holds together when it cooks.
No. You can use a burger press, but you can also use a burger-shaped lid or your hands.
Other Recipes
If you love these haggis burgers as much as I do, you might also want to try:
Recipe Card
Easy Haggis Burgers
Ingredients
- 225 g Lamb Mince
- 225 g Haggis
- 1 Red Onion (Finely Diced)
- Splash Red Wine
- Pinch Salt and pepper
- Cooking Spray (Or olive oil)
- Bread Rolls (Lettuce, Tomatoes, and Mayo – To serve)
Instructions
- Slice open the haggis package and scoop the meat out into a mixing bowl.
- Add the lamb mince and break both up with a spatula or your hands.
- Add the diced onion and a pinch of salt and pepper and mix everything together.
- Pour in a small splash of red wine and knead into a workable ball, adding more wine as needed so it isn’t dry and crumbly.
- Roll into four even balls.
- Flatten into compact patties.
- Mist a non-stick pan liberally with cooking spray and warm over medium heat on the hob.
- Add the burgers and fry for around 7 minutes on each side until the burgers are cooked through and the middle is piping hot.
- Add cheese for the last 2 minutes if desired.
- Build a burger, adding salad and condiments as required.
Notes
- Haggis and lamb tend to come in packs of just under 500g, but the specifics vary. I use half a haggis and half a pack of lamb, which is generally around 225-240g. It doesn’t have to be exact.
- I use an old lid lined with cling film to shape my patties (see photo in post). You can do it by hand, just a lid, or use a burger press. Just make sure you press it down nice and tight so it doesn’t fall apart.
Nutrition
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Thanks Ashok. Glad you enjoyed it!