For the caramelised red onion chutney:

• Heat the oil in a frying pan and gently cook the onions for a couple of minutes

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• Add the sugar and vinegar, salt and pepper

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• Cook slowly for 20 - 25 minutes, stirring occasionally.

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• This can be made in advance and stored in the fridge until you need

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For the burgers:

• Combine the Scotch Beef PGI and haggis together ensuring everything is mixed well

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• Add a pinch of salt

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• Form the mixture into four burger patties

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• Heat the oil in a pan and cook the burgers for 5-6 minutes on each side or until cooked through

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• While the burgers are cooking, lightly toast the sliced burger buns under the grill or in a dry pan

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• Serve by layering the caramelised onions, greens and mustard to your taste

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