Classic Swedish Meatballs with Lingonberry Jam
Juicy Swedish-style meatballs in a silky cream sauce, finished with dill and served with tart lingonberry jam.
Haggis and Neeps Burger
This haggis and neeps burger brings classic Scottish comfort into a modern burger format. A juicy beef patty is paired with crumbled haggis and smooth mashed neeps for a hearty, deeply savoury bite.
Ideal for weekend cooking or Burns Night-inspired menus, it is filling, flavourful, and brilliant with crispy fries or roasted potatoes.
Method
20m30m50m
- Boil chopped turnip in salted water for 20–25 minutes until very tender, then drain well.
- Mash turnip with butter, milk, salt, and pepper until smooth and thick; keep warm.
- Season beef patties lightly with salt and pepper.
- Heat oil in a pan or grill and cook patties for 3–4 minutes per side (or to your preferred doneness).
- Warm and crumble cooked haggis in a small pan over low heat.
- Toast burger buns and spread with mustard mayo if using.
- Assemble burgers with beef patty, warm haggis, a spoon of neeps mash, and optional onion/rocket.
- Serve hot with fries, wedges, or a simple side salad.
Ingredients
- 4 Burger Buns toasted
- 1 tbsp Oil for frying
- 30 g Butter for mash
- 2 tbsp Milk for mash
- Salt, to taste
- 1 small Onion thinly sliced, optional
- Black Pepper, to taste
- 250 g Haggis cooked and crumbled
- 500 g Turnip peeled and chopped (for neeps mash)
- 1 handful Rocket optional
- 500 g Beef Mince form into 4 burger patties
- Mustard Mayonnaise optional, to serve
Notes
Keep neeps mash fairly thick so it sits well in the burger.
Warm haggis just before assembly for best texture and flavour.
Add peppery rocket or a tangy mustard mayo to balance richness.
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