Becs Caughey and Nick Brown were dreaming up ways to support Aotearoa’s hard-working hospitality industry when they hit on the humble hamburger. What if eateries around the motu could join a summer burger celebration? It would put bums on seats in February, a quiet time for restaurants as Kiwis default to sausages on the BBQ at home or ‘New Year, new you’ diets. It would celebrate locally farmed ingredients, and McClure’s pickles, which Caughey and Brown supply to restaurants and cafes through their import business Cook & Nelson. And it would be a chance for chefs to get creative with a classic dish.
Two years on and Burger Nation supports hundreds of hospo outlets, from the Bay of Islands to the Caitlins, to create amazing, limited-edition burgers. Businesses can enter in four categories — Meat, Seafood, Chicken and Plant-based — and the event runs from 29 January to 2 March.
“The humble burger is legendary for good reasons: it’s an affordable flavour bomb of a meal, it’s portable, takes very little time to eat, and done well, is so incredibly satisfying,” says Nick.
And it doesn’t have to be meaty. Many eateries have entered a plant-based burger this year, conscious that what’s good for the planet is an important consideration.
“It’s awesome to see so many spots focus on vegetarian and vegan burgers this year,” says Becs. “They are as flavourful and delicious as any meaty burgers, thanks to the chefs who have packed them full of umami, texture and amazing plant-based ingredients.”
A handful of chefs discuss their inventive plant-based offerings in 2025’s Burger Nation:
Barley Bliss Burger, Three Sisters Brewery
“It’s got all the good stuff,” says Stuart Kennedy, head chef of Three Sisters Brewery in New Plymouth, of his vegan Barley Bliss Burger. “There’s a mushroom and barley patty, crispy shredded lettuce, tangy beer mustard, flavorful McClure’s pickles, creamy picklenaise, juicy tomato and zingy pickled beetroot, all hugged by soft housemade soy milk buns.”
Kennedy’s invention was driven by a desire to create a delicious and satisfying dish that appeals to both vegan and non-vegan customers: “I wanted to showcase the rich flavours of a mushroom and barley patty and prove that plant-based burgers can be indulgent and enjoyable for everyone,” he says.
A mash-up of French and Mexican cuisine was the starting point for this Wellington eatery’s brilliant Birria Burger. Lydia Suggate, co-owner of Otto, was inspired by a recent trip to Europe.
“When I first went to Europe about 15 years ago, it was almost impossible to get food outside of the local cuisine, especially in Italy and France,” she explains. “Seeing how they’ve come so far in fusing cuisines, mixing things up with their local food, street food and outside influences, gave me the push to see how Mexican and French flavours would work together.”
The result is a plant-based version of a Birria burger, which typically showcases meat, slow-roasted Mexican style, with a twist. Otto’s version includes a plant-based chicken patty, crispy battered pickles, cheese sauce, tobacco onions, chopped lettuce and chilli mayo in a brioche bun. It’s served a la Francaise, with a French dipping gravy and a side of pomme frites.
The Athlete, Community Burgers
Napier’s Community Burgers is celebrating the fresh produce Hawke’s Bay has to offer, including beetroot, onions, tomatoes and cos lettuce grown on the Heretaunga plains, in its plant-based Burger Nation dish.
“Everyone loves a burger and it’s really awesome to see our customers all come together to share that love during Burger Nation,” says Jos Crasborn, co-owner of the beloved burger joint.
The Athlete is made up of a black bean, oat and beetroot patty, cheddar cheese, crispy onions, McClure’s Sweet & Spicy pickles, cos lettuce, tomato jam and chipotle mayo.
“Some customers make it vegan by removing the cheese and butter,” adds Jos, who runs the restaurant with partner Claire Culver.
The Gypsy Toast Vegan Smashed Burger, 507
A vegan dish that pays homage to both French toast and cheeseburgers sounds like a lot… but in the hands of Isaac Chadda, it’s a perfectly balanced plate.
Isaac came up with the Gypsy Toast, a vegan brunch burger, after experimenting in the kitchen at 507 in Auckland. The dish features vegan bacon, an Impossible beef patty, Angel Foods’ cheddar, pickles and maple syrup, paired with a potato bun.
“I was inspired by my many vegan friends and customers, who motivate me to create planet-friendly versions of meaty dishes,” says Isaac. “The challenge, when trialing a vegan version, was not to compromise on textures and flavours. What we’ve created has the irresistible flavours of a cheeseburger and a very satisfying classic French toast, all in one.”
This Christchurch steakhouse is known for its beef, but its Burger Nation offering is 100% vegetarian.
Chef Chris Sharpe says he wanted to “create the closest thing to the texture and look of a beef patty, using purely plant-based ingredients rather than faux-meat substitutes.”
The concoction, named The Smoke ‘E Plant, is a bun filled with mesclun greens, tomato, pickles, vegan dijonaise and a smoked eggplant, mushroom and cashew patty.
“I think in this day in age even a steak restaurant should pride itself in serving plant-based offerings that can hold their own with our meat dishes,” says Chris.
For more info on Burger Nation, click here!
