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Vegetarian Kiwiburger

Vegetarian Kiwiburger

As per Wikipedia, the Kiwiburger is a hamburger sold at McDonald’s. Bryan Old, who came up with the burger as a nostalgic take on the typical New Zealand hamburger prior to the introduction of McDonald's to the New Zealand market. It had some specialty items such as beetroot, griddle egg. It was discontinued as it was unprofitable but keeps on making appearance on special occasions like Rugby World Cup. The 1997 TV advertisement of the Kiwiburger had a well-known song listing the 46 famous Kiwiana items.

I am sharing with you the recipes, which is my take on the Kiwiburger. I am sharing two recipes with you, one with lamb patty and the second one is a vegetable patty. Vegetarian Patty has gram dal and Kumara. Both the patties have Indian flavours but they still have Kiwi influence with the presence of beetroot, pineapple and aioli. Patties can be served in a bun less form to make it a healthier choice. It can also be served as a Vegan burger by replacing cheese and Aioli by vegan cheese and Vegan aioli.

NB: Kiwiburger DOES NOT contain a kiwi. Don’t laugh; some people think so. Hence the clarification.

Preparation time :

15 - 20 minutes

Cooking time :

20 minutes

Total time :

Serves :



Bengal gram






Cumin powder

Coriander powder

Green chillies

Chilli powder



Ghee / oil

Lettuce leaves

Cheddar cheese

Tomato slices

Canned beetroot

Pineapple slices

Aioli dip


Boil 1 medium sized kumara in a microwave for 5 minutes. When warm, remove skin and mash. Keep aside.

Soak gram dal for 4 hours. Drain the water.

In a food processor / grinder add dal, green chillies, salt, garlic and make coarse paste.  Do not grind too smooth as the patty needs to have a crunch.

In a large bowl, add coarse paste and rest of the ingredients including mashed kumara. Mix well. Adjust the amount of salt and chilli powder as per your preference.

Divide the mixture into 4 parts. Make a circular flat patty. Make rest of them.

Cover and keep in the fridge for at least 30 minutes to chill. This will make patties firm and will not break while cooking.

Heat a non-stick pan on medium heat. Roll the patties in breadcrumbs.

Add ½ teaspoon of ghee in the pan and place the patty on top of the ghee in the pan. Move the patty around the pan so the ghee evenly coats the entire surface.

After 3-4 minutes again add same amount of ghee to the pan, flip the patty and repeat the process so that ghee evenly coats another surface.

Continue cooking till both the sides are turn golden brown coloured. Cook each side on medium heat for approximately 5 minutes each.


  • Heat the grill pan on high heat. When ready add pineapple slices and cook for 7-10 minutes turning halfway through. Keep aside.

  • If you want the melted cheese on the patty then place the patty on a griddle pan and place the cheese on the patty. Cover with metal mixing bowl or a pan. It will take approximately 1 minute to melt the cheese.

  • Place this patty on a lettuce leaf, add aioli dip. Top with onion slices, tomato slice, beetroot and char grilled pineapple.

Serving Suggestions


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