Five Internationally Inspired Burgers to Try in Auckland

Take your tastebuds on a trip around the world with these international burger creations.
Tony Collins
September 05, 2018

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Auckland is home to a smorgasbord of international flavours. Here our palates are no longer restrained by geography in the unending journey for exquisite flavour. Ensuring city dwellers are kept updated with the world's trending flavours, in particular, are our trusty burger joints. Our burger establishments are transcending all geographical hurdles to deliver international gastronomy to New Zealand. Whether you're drawn to an American-styled diner or a friendly Hawaiian shack, there's something for everyone in the heart of the city. We have these five burger joints, in particular, to thank for offering our tastebuds a continual vacation around the world. Staying home has never looked nor tasted so good.

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THE FLAMING ONION

Claiming to offer the best gourmet burgers in the North Shore, it appears by the busyness of The Flaming Onion that locals agree. Increasingly renowned as gourmet burger specialists, it's not just locals who are occupying this side of the bridge. This comes as no surprise to us after indulging in The Venice Maharaj. Placing the bold and boisterous nature of India between two sesame seed buns is no mean feat. Constructed with a double stack of premium Wagyu beef and topped with butter chicken mac 'n' cheese, curried streaky bacon, hashbrown, you won't find yourself disappointed sinking your teeth into this burger. If you're in the mood to further expand your horizons, seek out the The Euro Star or the New York-style burger with grass-fed Wagyu beef, smoked bacon and American smoked cheese.

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BLIND BASKET

We're unsure whether it's the crunch at first bite, or the melt in your mouth finish that has us salivating at just the thought of soft shell crab. Best experienced in burger form, and increasingly renowned for such a delicacy is Blind Basket in Takapuna. Serving this Asian-inspired seafood morsel between two sesame seed buns and sizzled to perfection is the aptly-titled Soft Shell Crab burger, which is accompanied with a fried egg, sunny side up. What's more, it comes delivered to your table with a generous portion of their house fries to ensure all boxes are ticked.

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THE WHITE LADY

Need we introduce infamous Auckland food truck The White Lady? Well established on the streets of Newmarket and the inner city, The White Lady serves honest, no-nonsense burgers and has been doing so since 1948. Tipping its hat to the tantalising flavours of the Central Pacific volcanic archipelago, The Hawaiian combines a New Zealand beef patty with a juicy, flame-grilled pineapple slice. It'll have you dreaming of that island getaway with every bite.

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BLACK DOG BURGER

Showcasing the true essence of southern cuisine is Black Dog Burger, thanks to their Chicken and Bacon Classic. Southern American fried chicken cutlets are garnished with onion, lettuce, and tomato with their Black Dog secret sauce oozing out the sides. Packaged neatly in two carefully crafted house-made buns, there's little to complain about at Black Dog Burger. It just goes to show, no matter how far away we are from home, we can always find a taste of familiarity somewhere. That somewhere just so happens to be Black Dog Burger.

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BURGERFUEL

Instagrammers, Snapchatters, burger enthusiasts and the likes, you're going to want to take note of this. Unleashing the true sense of Asian cuisine is BurgerFuel's latest limited edition burger. Encouraging us to try something new is Seoul Train. Comprised of crispy Korean fried chicken, gochujang aioli, tart kimchi, picked daikon radish and crunchy bean sprouts, we're certain it'll be a crowd pleaser and that others will follow suit. Ensuring the success of Seoul Train is the addition of the aforementioned gochujang aioli — this traditional condiment marries sweet with spicy and savoury for a flavour unlike anything else.

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BurgerFuel's limited edition Seoul Train burger is available now. To wrap your hands around one, visit BurgerFuel.

Published on September 05, 2018 by Tony Collins
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