Description
A bold and hearty burger made with savory haggis patties, melted Ryelander cheese, crispy bacon, and tangy pickles layered inside a toasted bun.
Ingredients
Scale
- 500 grams haggis, divided and shaped into 4 patties
- 4 slices Ryelander cheese
- 4 large burger buns
- 8 bacon strips
- 1/2 cup sliced pickles
- 4 large fresh lettuce leaves
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Heat a skillet or grill pan over medium heat and add olive oil.
- Divide the haggis into four equal portions and shape into firm patties about 2 centimeters thick.
- Cook the bacon in the skillet until crisp. Remove and set aside.
- Place the haggis patties into the skillet and cook for 4 to 5 minutes per side until heated through and lightly crisp on the outside.
- During the final minute of cooking, place a slice of Ryelander cheese on each patty and cover briefly to allow it to melt fully.
- Lightly toast the burger buns in the skillet for about 1 minute until warm and slightly golden.
- Assemble the burgers by layering lettuce on the bottom bun, adding the cheesy haggis patty, topping with crispy bacon and sliced pickles, then closing with the top bun. Serve immediately.
Notes
- Shape the patties firmly so they hold together during cooking.
- Avoid pressing down on the patties while cooking to retain juices.
- Toast the buns lightly for better texture and structure.
- Store leftover patties in an airtight container in the refrigerator for up to two days.
Nutrition
- Serving Size: 1 burger
- Calories: 680
- Sugar: 5g
- Sodium: 950mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg
