This scrumptious book proves that if you can stuff it in a bun you can call it a burger (even a bao bun!) Wellington writer and blogger Lucy Corry has collected the best of Visa Wellington on a Plate’s hotly contested burger competition entries to prove that there’s really no limit but the imagination to what goes into our favourite fast food. Some stick with a classic patty while others wander down altogether more exotic avenues introducing duck-liver parfait, squid-ink brioche buns, confit lamb shoulder, pork rillettes and crayfish. Totally drool-worthy as these are, things get even more interesting with the non-meat options. Now I’m not a great fan of cauliflower but I’m going to give the Kapiti fried cauli burger a go. There’s even a dessert burger, if you wish to tackle a 27-step process.

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