Burn's Night Smash Haggis Burger Recipe

Photograph by Nick Hook

Kamado Joe have asked us to share this special recipe for a Burn's Night smash haggis burger.

Celebrate Burns Night with a burger that's as bold as the Bard himself! 

Haggis-spiked beef patties are steamed with a dram of whisky for the ideal tribute for Burns night.

Recipe commissioned by Kamado Joe, shot by Nick Hook

Serves 4

Ingredients

500g beef mince (125g per burger)

100g haggis

2 rashers of smoked streaky bacon per patty

Emmental Cheese

Splash of whisky

Brown Sauce

Watercress

Brioche Burger Buns

Method

Combine the beef mince and haggis in a bowl.

Shape the mince into meat balls. 

Fire up your BBQ (or use a hot frying pan) to around 200C. Use a flat surface or heat up a cast iron frying pan.

Place the meat balls on the griddle and then smash them into a burger shape. You can do this with your hand, using a steak press or a spatula.

At the same time, grill the bacon rashers until crispy.

After the patty has cooked around 3 minutes, flip them over.

After 2 minutes, place a slice of cheese onto each patty then pour a splash of whisky next to it, before covering with a burger dome. This will accelerate the melted cheese and infuse the patty with a whisky steamed flavour.

To build the burgers, lightly grill each side of the brioche buns, before adding brown sauce and a handful of watercress. Place a patty on top, followed by the crispy bacon. Finally, place the remaining bun on top of the burger and enjoy.

Venison and Haggis Smash Burger in a Whisky Butter, Stout Steamed Brioche

Kamado Joe and BBQ expert Ben Forte reveals the Burns Night special:

Venison and haggis smash burger in a whisky butter, stout steamed brioche

Makes 1 burger

115g venison mince

70g haggis

40g minced pork fat

2 rashers smoked streaky bacon

One or two slices of Emmental

Softened 75g of butter

1 tbsp whisky

Brioche burger buns

Brown sauce

Splash of stout

Steele cloche (a metal saucepan will do)

Best cooked on a scorching hot flat griddle surface.

Mix all the meat together in a bowl, before loosely forming into two 4oz balls and set aside. Mix whisky and butter together. Add more to taste if you love a wee dram!

Butter your brioche generously and griddle for 10/15 seconds, being careful not to burn. Remove and set aside. Dollop brown sauce on the top half of the bun.

Griddle your bacon until crispy but not brittle. Set aside.

Now, it's time to smash those burgers - a broad, flat spatula is best. Place your haggis balls on the cooking surface, leaving ample space between the two. Then press down on each, flattening out. Make sure you oil your implement of choice so it doesn't stick. A good tip is to cut two, 10cm square pieces of greaseproof paper, placing them on top of the meat balls before smashing. Now don't touch them, you want a lovely crust to form. These won't take long to cook - maybe a minute. 

If you see pools of moisture forming on top of each patty, it's time to flip. Once flipped, place your bacon on each, top with Emmental cheese and give it a moment to melt together. Still on the griddle, pop one of the patties on top of the other. Grab the stout and cloche or pan, splash a good glug at the base of the burger, cover with cloche and steam your burger for 20 seconds.

Remove smash burger tower and place on bottom half of brioche.

Eat immediately, knocking back a dram of your favourite scotch whisky during the eating.

https://www.kamadojoe.com

Statistics Show Scots Are A Nation Of Domino’s Pizza Lovers – Average Of One Domino’s Pizza Per Head Of Population Sold in 2010

As Domino's Pizza celebrates 15 years in Scotland this month, new statistics prove we are indeed a nation of pizza lovers; with Domino’s Pizza selling one pizza per head of population in 2010.

With 47 stores across the country and over 1,100 staff, Domino’s Pizza has made great strides in Scotland as the population has munched its way through new pizzas such as the Domino’s Gourmet range and recently introduced Stuffed Crust, limited edition favourites including the Reggae Reggae made with Levi Roots’ famous sauce and the Haggis pizza (specially introduced for Burns Night), as well as firm favourites including Pepperoni Passion and Texas BBQ.

Pizzas from Domino’s stores across the country have been delivered to golf courses, gyms, patients in hospitals and paramedics and firefighters…even on stage to Strictly Come Dancing winner Harry Judd and fellow bandmates during a McFly concert in Edinburgh.

Chris Forrester, Domino’s franchisee who opened the first store in Great Western Road in December 1996, explains the success of the UK’s number one pizza delivery service in Scotland: “Since we launched to our customers in the West End of Glasgow late December 1996, Domino’s Pizza has become a firm favourite for students, couples, groups of friends and families. We’ve seen a massive increase in the home delivery market in 15 years, and as customers become more discerning, they’ve increasingly come to Domino’s Pizza to deliver a piping hot, freshly made treat.”

Join a nation of pizza lovers by ordering online at www.dominos.co.uk or using Domino’s iPad, iPhone and Android ordering apps.