Veggie Haggis Burger With Black Pepper Mayo & Chips
O Flower of Scotland, this veggie haggis burger is a matchday hero. You'll stuff toasted brioche buns with shallot rings, shredded lettuce, tomato and black pepper mayo before loading in your veggie haggis. Blow the final whistle with a side of chips and show your support.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Salt, Pepper, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
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
Peel and slice half your shallot[s] into rings, then finely dice the remaining shallot[s]
Drain and rinse your green lentils
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat
Once hot, add the diced shallot and cook for 4-5 min or until beginning to soften
Once softened, add the drained green lentils to the pan with your ground allspice, Marmite, vegetable stock mix and 50ml [65ml] [85ml] boiled water and cook for 1 min or until fragrant
Once fragrant, add the panko breadcrumbs, mix it all together and cook for 1-2 min or until the stock has been completely absorbed – this is your veggie haggis mix
Transfer to a bowl and set aside to cool, reserve the pan
Wash your lettuce, then pat it dry with kitchen paper and roughly shred
Slice your tomato[es] into rounds
Grate your cheddar cheese
Combine your cracked black pepper and mayo in a small bowl – this is your black pepper mayo
Wipe the reserved pan clean and return it to 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
Divide the veggie haggis mix and shape into 1 patty per person
Return the pan to a medium-high heat with a drizzle of vegetable oil
Once hot, add the veggie 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, carefully flip the veggie haggis patty[ies], then top with the grated cheese and cook, covered, for 4-5 min further or until the cheese has melted – these are your cheesy veggie haggis burger[s]
Tip: Cooking for 5? You may need to do this in batches!
To build your burger, spread the black pepper mayo over the toasted brioche base, then top with a handful of shredded lettuce, some tomato rounds, shallot rings and the cheesy veggie haggis burger
Top with a toasted brioche lid and serve with the chips and remaining shredded lettuce to the side
Enjoy!
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Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, egg, gluten, milk, mustard, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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