The Ultimate Chicken Balmoral Burger (6oz x 6)

Experience a legendary Scottish pairing in a bold, new format. Our Chicken Balmoral Burgers take the classic flavours of "Chicken Balmoral",succulent poultry and savory haggis and reinvent them into a substantial, hand-pressed 6oz gourmet patty.

We start with 100% chicken thigh meat, chosen for its superior juiciness and deep flavor. We then expertly blend in authentic McWilliam’s of Aberdeen Haggis, adding that iconic, peppery Highland kick and rich, oaty texture. The result is a heavy-duty burger that is incredibly moist, intensely savory, and uniquely Scottish.

A Highland Hero in a Bun

Succulent Thigh Meat: We use chicken thighs rather than breast to ensure your burger remains juicy and flavourful, even after searing on the grill.

Authentic Haggis Infusion: Featuring real Scottish haggis with toasted oatmeal and traditional spices for a complex, peppery depth.

Substantial 6oz Portions: A generous, steakhouse-sized patty that is built for the hungriest of appetites.

Perfectly Balanced: Simply seasoned with sea salt and cracked black pepper to allow the rich combination of chicken and haggis to shine.

Product Info & Ingredients

Pack Size: 6 x 6oz (approx. 170g) Patties.

Ingredients: Chicken Thigh, Rusk (Gluten), Water, Salt, Black Pepper, Preservative: E223 (Sulphites).

Haggis Content: Water, Ox Lung, Oatmeal (Gluten), Beef Trim, Beef Suet, Onions, Salt, Flavour Enhancer E621, Pepper, Beef.

Allergen Advice: For allergens, see ingredients in bold. Contains Gluten and Sulphites.

Storage: Keep refrigerated below 5°C. 

Freezing: Suitable for home freezing on the day of purchase for up to 12 months.

Cooking Inspiration

The Balmoral Stack: Serve in a toasted brioche bun with a slice of streaky bacon, melted cheddar, and a generous dollop of creamy peppercorn sauce.

The "Neeps & Tatties" Twist: Serve "naked" alongside roasted turnip fries and buttery mashed potatoes for a modern take on a classic feast.

The Perfect Sear: Cook over a medium heat for 6–8 minutes per side. Ensure the burger is cooked through until the juices run clear and the haggis within the patty is piping hot.

Butcher’s Top Tip

"Because this burger contains both chicken thigh and haggis, it is naturally very moist. To get the best results, start with a very hot pan to create a dark, savory crust on the outside, then lower the heat to finish cooking through. This 'sear and simmer' technique locks in the juices and allows the spices in the haggis to fully bloom."