- Fry the diced onion in the butter and 1 tbsp of vegetable oil until soft but not coloured.
- Combine the mince, egg, cooked onion and breadcrumbs. Season with salt and pepper.
- Divide into 6 equal parts and shape into patties by hand or using a ring mould.
- Heat 2 tbsp of vegetable oil in a frying pan and when hot place the burger patties in the pan, searing 1 minute per side.
- Transfer to a pre-heated baking tray and cook for 5 mins in an oven pre-heated to 180°C.
- Fry the black pudding in a little oil, about 4 minutes each side.
- Spread a soft roll with Crowdie cheese top and bottom. Add the burger, black pudding and Whisky BBQ sauce on top.
The Cateran Burger
The true Highland Burger!
Taking its name from historical name for the highland clan fighting men. These men often formed the bands of cattle thieves who used to terrorise the Angus/Perthshire Glens during the times of the clans. Hence the now well-known Cateran Trail in Perthshire.
These men lived off oatmeal, a simple cream cheese called Crowdie and blood from their cattle and offal. However, one might imagine that if one of their stolen cattle were to perish it would be a shame to waste!
... And doubtless they would have had Uisge-beatha to wash down with!
A meal fit for a Warrior especially with a serving of chips and greens (the healthy bit!!!)
- 500g lean beef steak mince
- 1 large egg
- 50g butter
- 100g finely diced onion
- 15g dry breadcrumbs
- Salt and pepper
- Vegetable oil
- 6 Soft rolls
- Crowdie Cheese
- Black pudding
- Whisky BBQ Sauce