Hot As Hell Burger by SYGN Bar and Kitchen in Edinburgh

Fresh produce, tasty dishes and great flavours. Our kitchen team deliver a menu jam packed full of guilty pleasures seven days a week from 12-late. If you're feeling naughty then look no further than our juicy burgers, served on artisan brioche buns. We also have a tasty range of stonebaked pizzas, gourmet hot dogs and loaded nachos. If you're well behaved but still love a treat we have a great range of salads and freshly made wraps available.

Here is a great recipe from the new menu!

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INGREDIENTS: Serves 2 people

2 x 6oz Scotch beef 

Salt and pepper 

2 x brioche buns

Salad cream

Iceberg lettuce shredded 

Sliced jalapeños (amount depending on spice preference)

Brisket (see below)

Mexicana cheese

2 tbsp nduja sausage paste 


150g Scotch beef brisket 

1/4 yellow pepper, chopped

1/4 red pepper, chopped 

1/4 to 1/2 fresh red chilli, chopped (amount depending on spice preference)

2 tomatoes, chopped

100ml Jus (gravy)

1/4 red onion, chopped


1/4 small white cabbage shredded

1 carrot, cut into julienne strips

1/2 red onion, cut into julienne strips

1 red chilli, cut into julienne strips

1 tsp of mayo and chipotle paste, mixed

1 tsp sweet chilli sauce 


1. Make a beef patty using the Scotch beef and season with a pinch salt and pepper.

2. Dry the nduja sausage paste in the oven for 5 minutes at 200ºC.

3. To make the brisket, rub the brisket in 1 tsp each of smoked paprika, dry oregano, chilli flakes and leave for 2 hours.

4. Then add the sliced peppers, chilli, red onion, jus and tomatoes and slow cook at 75ºC for 8 hours.

5. Make the slaw by combining all the ingredients and mixing well.

6. To begin assembling the burger, cook each patty to your preference and once nearly ready add the brisket and Mexicana on top so it melts.

7. Char both internal sides of the brioche buns.

8. Put salad cream on the base bun, then the shredded lettuce and jalapeños. Add the burger with brisket and cheese and then add the slaw on top.

9. Top off with the dried nduja and place the top half of brioche bun on top and enjoy!

In association with Taste Communications.