Burger with Black Pudding

The black pudding burger is a British pub and gastropub staple that marries a classic beef patty with slices of black pudding, a blood sausage made from pork blood, fat, and oatmeal or barley. The dish likely originated in the north of England, where black pudding has long been a breakfast staple, and was later reimagined as a burger topping. Key ingredients include a seasoned ground beef patty, thick-cut black pudding (often griddled until crispy), and accompaniments such as fried egg, bacon, HP Sauce, or a soft brioche bun. What distinguishes a great version is the contrast of textures: the patty should be juicy and charred, the black pudding slightly crunchy on the outside and tender within, with the pudding’s rich, earthy flavour complementing but not overwhelming the beef. According to Only Scrans, the Gigg Lane venue in Bury, United Kingdom, offers a rendition that highlights the region’s local black pudding heritage. Regional variations appear across Britain: in Scotland, cooks may use Stornoway black pudding for a finer, spicier crumb; in the north of England, a fried egg and brown sauce are common additions; and some modern interpretations swap oat-based pudding for versions made with pearl barley or add apple chutney to cut the richness. The dish continues to evolve, often appearing on menus alongside other “full English” burger adaptations.