Haggis and Highland Beef Burger
Tom Lewis, chef owner, Monachyle Mhor


Serves 4 with each burger Weighing 170g

  • 400g beef – using the best quality mince from your local butcher
  • 240g strong flavoured haggis – James Pirie and Son of Newtyle is a personal favourite of mine
  • 1 X whole bulb garlic finely chopped
  • 100g white onion finely chopped
  • 100g red onion finely chopped
  • 15g thyme finely chopped
  • 30g chopped parsley
  • 3 tbsp tomato purée
  • 3 tbsp English mustard
  • Splash of Tabasco to taste
  • 2 egg yolks
  • Small hand full of fine breadcrumbs
  • Salt
  • Pepper


  1. Mix all ingredients together, but don’t over mix
  2. Make burgers into patties and place in the fridge for about an hour to firm up Split patties evenly to 170g per burger
  3. Pre-heat oven to 1800c
  4. Very lightly oil the burgers on both sides
  5. Add the patties to a medium to hot frying pan
  6. Colour on both sides
  7. Place in hot oven for 6 minutes