That’s Graham clutching his vegan haggis, neeps and tatties burger.
I’d taken some shots of it on the table, but once I said I was finished taking photos (this is the plight of a food blogger’s husband) he picked it up to walk off with it and I asked if I could take a shot while he held it. He told me not to be so daft, but I rather like it. I’m quite behind the trend of taking photos of food being held, but I do like the photo.
The burger is accidentally vegan and totally instant.
These burgers are instant because I used Vegetarian Haggis, Neeps and Tatties fresh meal from McIntosh of Strathmore to make the burgers. I just mashed the haggis, neeps and tatties in a bowl with some oats and spices, then shaped them into two fat vegan burgers. It only took me about three minutes from start to finish, then a few minutes to cook them.
They are accidentally vegan as the fresh packs of vegetarian haggis, neeps and tatties from McIntosh of Strahmore are approved by the Vegetarian Society as suitable for vegetarians, but if you look at the ingredients they are actually suitable for vegans too. On busy nights we sometimes have these chilled meals for dinner. Everyone enjoys them and they;re on the table in seconds. They are a blessing for my mum who never knows what to serve Cooper.
If you can’t get hold of these packs where you live, you could mix shop bought veggie haggis with some mashed potatoes and mashed turnip/swede. The cooking time is longer though, so you can forget the instant part.
What are haggis, neeps and tattties?
We like to portray a myth in Scotland that Haggis are wee hairy beasties that roam the countryside, but in actual fact haggis is a mixture of sheep’s heart, liver, and lungs (pluck) minced together with onions, porridge oats, suet, spices, and salt, which is traditionally encased in the sheep’s stomach though, but now usually comes in an artificial skin instead. Yes that is pretty bleugh, but veggie haggis is actually gorgeous stuff.
As I said veggie haggis (which is also suitable for vegans) is gorgeous stuff. A blend of minced vegetables, oats, pulses, seeds and spices.
Neeps is the Scottish word for turnip, which is also called swede, especially in England. It’s a basic Scottish crop that is traditionally served with haggis. We boil or steam it and mash it with butter or dairy free spread and seasoned with salt and pepper. It needs nothing more.
Tatties is the Scottish word for potatoes. These are traditionally served mashed, alongside the mashed neeps and haggis. The whole meal is served with a creamy whisky sauce and a naughty wee nip of whisky to sip with the meal.
This mixture made two burgers. Graham enjoyed his with a thick layer of dairy free cream cheese, salad leaves, slices of tomato, a burger, then slices of cucumber, red onion and tomato relish. I like to add slices of pickled beetroot to mine and I prefer a soft roll toasted just on the inside instead of the crisper roll he prefers. Oh by the way, roll is what we call a burger bun in Scotland, also known as a bread roll, a bap orsome of them which are made with layers of butter in Dundee are known as butteries. Graham thought these burgers were amazing and wants me to make them again soon and on a regular basis. He also said they were the best burgers he’d eaten in a long time. I pointed out these were so easy to make he could make them himself, but I shan’t hold my breath!
Burns Night is the night we celebrate our national bard (poet) Robert Burns, who we also like to call Rabbie Burns. It’s celebrated every year on the 25 January which was his birthday.
Robert Burns was born in the village of Alloway in Ayrshire on 25 January 1759 and died at the young age of 37. He composed many ballads, romantic poems and songs in Scots as well as a fair few thought-provoking, sad and funny poems, which have been recited and sung in Scotland for the last two centuries. In fact each year for his birthday Scottish school children learn one of his poems to recite and some enter Burns competitions.
On Burns Night many of us just eat a traditionally Scottish dish of haggis, neeps and tatties at home with our families, but if we’re lucky we may attend a Burns supper where the haggis is heralded in with a piper in full Scottish regalia (kilt etc) playing his bagpipes and then the ode to haggis (the traditional poem) is read as the haggis is cut open and served.
After a hearty meal of haggis, neeps and tatties with a dram of whisky there may be a ceilidh, which is an evening of wild Scottish dances where everybody whirls around the floor to Scottish music usually played on the fiddle and the accordion.
Yield: 2 large burgersAuthor: Jacqueline Meldrum
Instant Vegan Haggis, Neeps & Tatties Burgers
A cheats burger made with ready made veggie haggis, neeps, tatties, oats and spices. These delicious vegan burgers are made in minutes and are utterly delicious. The perfect dish to serve this Burns Night with minimum effort.
prep time: 5 MINScook time: 10 MINStotal time: 15 mins
340g packet McIntosh Vegetarian Haggis, Neeps & Tatties (or ready made veggie haggis, mashed potato and mashed turnip/swede)
37g/1/4 cup/100ml measure porridge oats
2 tsp ground cumin
1 1/2 tsp smoked paprika
1/2 to 1 tsp chilli powder
a good grinding of salt and pepper
Place the haggis, neeps and tatties in a large bowl with the oats and spices and mash with a fork.
Bring the mixture together with your hands and divide the mixture in half. Shape each portion into a ball and flatten into a burger shape, then chill for half an hour in the fridge.
To cook the burgers, fry in a little oil for a few minutes on each side until cooked through, browned and crisp.
Serve on burger rolls/buns with your favourite toppings and sauce or mustard.
Burns Night Recipes
Savoury Puffs Scottish Tattie, Neep and Carrot Soup Veggie Haggis and Mustard Pasties Vegan Beer Battered Haggis Bites Veggie Haggis, Mashed Potato and Baked Beans Pasties Yellow Split Pea Soup