Pineapple, peanut butter and piled-high patties at Burger Nation
Thursday, 26 February 2026
When then Prime Minister Bill English topped a pizza with tinned spaghetti and pineapple back in 2017 it divided a nation. But English may have been onto something.
At least half a dozen Wellington region entries in this year’s Burger Nation competition feature the polarising fruit, be it fresh, chargrilled or caramelised.
The bigger-than-ever slurp-fest‒307 venues are taking part compared with 210 last year‒runs until March 29, with burger joints, breweries, bars, cafés, restaurants and food trucks, as welll as steakhouses, smokehouses, seaside trailers and historic hotels, competing for the kudos of the Supreme Burger crown.
In the spirit of if you can’t beat ‘em, The Post repaired to The Botanist in Lyall Bay to taste test the Dirty Elvis, advertised in the promo material as “the King’s reimagined plant-based ‘beef’ patty with battered banana, whipped peanut butter créme, chargrilled facon (vegan bacon), caramelised onions, McClure’s Bread & Butter Pickles and iceberg in a butter-toasted brioche bun, with Memphis-salted fries”.
It is, given my son has just reminded me there is no photographic evidence of me having ever eaten a burger in my life, a historic moment. It could also be the moment my heart stops.
But I’m nothing if not collegial, and after the burger is photographed looking its toothsome best from all angles, I proffer half to photographer Monique Ford.
Which was probably for the best. There’s no way I could have finished off the beast on my lonesome.
The verdict? Messy, a bit too salty for someone who never adds sodium chloride to their food, but chock-full of flavour, thanks largely to the facon and crunchy nut butter. The battered banana was controversial, inducing visions of deep-fried mars bars, but top marks for pushing the boundaries.
The Botanist’s general manager Kais Letfi tells us (later) there had been a tongue in cheek suggestion that the poo debacle that has been playing out across the road from the café might lend itself to a themed burger. Thankfully that didn’t fly.
Instead the Dirty Elvis was dreamed up by executive chef Vic Hughes after a team discussion on the origins of pickles (a sponsor’s must-include), their connections with the US, and the late, great singer’s insatiable appetite for peanut butter and banana sandwiches.
Also thankfully (I’m with team no) the Dirty Elvis doesn’t include pineapple. But for those looking to chomp down on a hunk-a-hunk of tropical goodness venues using it on their entries include Dirty Little Secret, whose The Big Bad Pickle Crunch pairs spiced pulled pork with caramelised pineapple, fennel apple slaw, bourbon barbecue sauce, beer battered deep fried pickles and whole grain mustard, and The Offering in Greytown, where char-grilled caramelised pineapple sits atop the Sweet Heat’s crispy buttermilk chicken,streaky bacon, cheese and two-cabbage slaw.
Pineapple also takes a starring role in Otto’s plant-based Yes, I like piña coladas, a toasted potato bun stuffed with a spiced “beef” smashed patty, island slaw, pickles and vegan cheese smothered in piña colada mayo.
Other local entries include Ernesto's, offering a Pacific-themed Ahi Mana burger‒two beef patties on soft fry bread layered with double smoked cheddar, maple-glazed streaky bacon, jalapeños, pickles and fresh shallots, finished with cos lettuce, Pacific Island burger sauce, and a light smear of palusami and taro Mana butter‒and the Cuba St Tavern, which has a plant-based falafel burger on its menu alongside a minty braised lamb one for meat eaters.
Burger Nation co-founder Nick Brown said the competition reflected the diversity of New Zealand’s hospo scene, with venues from small regional cafes to well-established dining destinations taking part.
“The burger is one of those great shared pleasures. It brings people together and lets cooks and chefs really show off their creativity. Seeing Burger Nation grow this big in 2026 is special. We’re bigger than ever, and have something for everyone, but the premise hasn’t changed: get out, support your local hospo spots, eat a great burger, and have your say on who’s doing it best.”
Winners will be decided by diners, who are being encouraged to get out and try as many burgers as they can eat across four categories: Meat, chicken, seafood and plant.