This Burns Night, celebrate the Bard with a twist on the traditional haggis, neeps, and tatties. Irn-Bru's makers have shared a recipe for a loaded haggis cheeseburger, a delightful and unique way to enjoy Scotland's national delicacy. The recipe is easily adaptable for vegetarians.
This year, Burns Night is on Saturday, January 25, and the traditional meal of haggis, neeps and tatties will be served in households across the country in honour of the Bard.
But there's more than one way to eat the national delicacy, which is made from minced sheep's offal, oats, suet, onion and spices and contained in a casing. If you're not a fan of a plate of it alongside the classic neeps and tatties, this loaded burger could tempt your tastebuds instead - and is a fresh way to get your haggis fix.
The makers of our other national drink, Irn-Bru, have shared a mouth-watering creation which is sure to be a hit. And the recipe can be easily made vegetarian too for those who don't hae meat. Simply swap the meat ingredients for vegetarian mince, haggis, cheese and vegetable stock. The burger is made from mince and haggis mixed together and topped with crispy onions, cheese and a whisky cream sauce, and is probably best served with a dram or a cold can of Irn-Bru.Ingredients Steps Don't miss the latest news from around Scotland and beyond - sign up to our daily newsletter here.
BURNS NIGHT HAGGIS IRN-BRU CHEESBURGER VEGETARIAN
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