Macsween Haggis Burger With Black Pepper Mayo & Chips

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then boil half a kettle

Cut your potatoes (skins on) into chips

Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

Add your panko breadcrumbs to a bowl with 50ml [65ml] [85ml] boiled water and mix it all together until all the water has been absorbed

Crumble your haggis into the bowl with the soaked breadcrumbs and give everything a good mix up until thoroughly combined (clean hands is the best way!)

Divide and shape into 1 patty per person – this is your haggis patty[ies]

Combine your cracked black pepper and mayo in a small bowl – this is your black pepper mayo

Wash your lettuce, then pat it dry with kitchen paper and roughly shred

Slice your tomato[es] into rounds

Peel and slice your shallot[s] into rings

Grate your cheddar cheese

Heat a large, dry, wide-based pan (preferably non-stick with a matching lid) over a medium heat

Once hot, add your brioche halves to the pan, cut-side down, and cook for 2-3 min or until golden

Once golden, transfer to a plate and set aside for later, reserve the pan

Return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Once the pan is hot, add the haggis patty[ies] to the pan, press down firmly with a spatula and cook for 4-5 min on one side or until browned

Once browned, flip the haggis patty[ies], then top with the grated cheese and cook, covered, for 4-5 min further or until the cheese has melted and the haggis patty[ies] are cooked through – this is your cheesy haggis burger[s]

Tip: Cooking for 5? You may need to do this in batches!