Recipe: 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

1. Combine the beef mince and haggis in a bowl.
2. Shape the mince into meat balls. 
3. 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.
4. 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.
5. At the same time, grill the bacon rashers until crispy.
6. After the patty has cooked around 3 minutes, flip them over.
7. 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.
8. 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.