Scotch Lamb and Haggis Burger

With Skinny Fries, Peppermint Mint Yoghurt & Kale Slaw

Ingredients - serves 4

720g Scotch Lamb Mince
80g Simon Howie Haggis
1 x Clove Garlic
1 x Shallot (finely diced and pan fried with garlic and rosemary)
1 x Free Range Egg
1 x tbs Rolled Oats
1 x tbs Breadcrumbs
4 x Fresh Peppermint leafs
4 x Fresh Rosemary sprigs
1 x cup Chopped Kale
1 x cup Sweetheart Cabbage
1 x  Red Onion
1/2 Carrot
1 x tbs Mayonnaise
1 x Juice of lemon
75ml Rapeseed Oil
80ml Greek Yoghurt
½ Baby Gem Lettuce
2 x Tomatoes
4 x tbs Tomato Onion Relish
4 x Scottish Floured Baps
Pinches Sea Salt
Pinches Cracked Black Pepper

Method 

• Combine the lamb mince, shallots, rosemary, garlic, egg, crumbled haggis, crumbs and oats.
• Season the mixture with salt and pepper and shape into 200g patties.
• Place covered in fridge to set and ready for use.
• Wash and prepare the tomatoes, lettuce, kale, cabbage, carrots and peppermint
• Make slaw by combining kale, cabbage, carrots, red onion, mayonnaise and lemon juice.
• Make salad with tomato and gem lettuce
• Combine yoghurt and finely sliced mint, black pepper and pinch salt
• Heat up fryer and flexipan and fryer
• Shallow fry lamb burgers for approximately 3 minutes on each side, in a little rapeseed oil
• After 6 minutes, remove burgers from pan and rest in warm area for 2-3 minutes.
• Toast the baps, then build the burgers.
• Complete plating up, and enjoy!