Other novelty burgers on our list are Bethel Wood’s Don’t Cheeto'n Me, a burger featuring a Flamin' Hot Cheetos® coated, fried chicken fillet with BBQ honey mustard, bread and butter pickles, American cheese, and - of course - a side of cheesy Cheetos®. 

Or try Dillinger’s Fat Elvis, an ode to the King’s favourite craving: a grilled beef patty with a heady combo of pepper-candied bacon, American cheese, Fix & Fogg Smoke & Fire peanut butter, grape jelly and beer battered banana fritters. Suspicious minds, don’t fight it - it works. 

For other iterations of the trusty cheeseburg, pay a visit to Two Grey for the El Dorado, a bourbon-spiked Wagyu beef patty with chocolate barbeque sauce, multiple slices of cheddar and a cheese ring; 

the Arborist for The Southland, a venison patty with Waikanae Butchery lamb bacon, smoked cheddar and all the trimmings - with a cheeky Kāpiti Pakari cheese roll on the side; 

Grill Meats Beer for an ode to an old favourite from a mega-burger conglomerate who we cannot name for legal reasons (probably), Smash 'em Bro;

or Highwater’s classy cheeseburger, The Beast, which serves up double housemade Wagyu beef patties with American cheese, white onion, housemade dill pickles and Russian dressing in a housemade soft sourdough potato bun - also reminiscent of that popular stacked burger from said nameless mega-burger conglomerate. 

Or try Everybody Eats’ (a not-for-profit that looks to reduce food waste and feed bellies) socially-conscious burger The Rescued, a wild tahr patty (an introduced pest) with American cheddar, rescued butter pickles, lettuce and housemade BBQ sauce. You can pay what you want for this burger, and funds go to Everybody Eats. In fact, pay $10,000 and you can help Everybody Eats create a new Guinness world record by making The Rescued the world’s most expensive burger! 

Hillside Kitchen has the eye-catching and tastebud-boggling Seaweed Eat Weeds. Eye-catching because it has a big ol’ hemp leaf stamped on the top of the housemade soft hemp infused bun, and tastebud-boggling because the seaweed patty looks just like a steak tartare patty - and tastes just as meaty!  

Other plant-based Burger Wellington burgers you may want to graze on include the Welsh Dragon Bar’s Castell Morgannwg, with a very Welsh-inspired leek and cheddar croquette 'Glamorgan sausage' patty with Wild Chef hash brown, lettuce, sweet house pickled zucchini, onion chutney and Welsh-style chip shop curry sauce. 

Jet your appetite off to the tropical Philippines for lunch or dinner with Master Kong’s Tropic Thunder, a grilled 'Bacolod' chicken with burnt onion, calamansi mayo, spiced mango curd and atchara pickled green papaya in a Brezelmania pandesal bun, with wings and banana ketchup. 

Then grab dessert at Zelati, for the very moreish - and texturally uplifting (CRUSHED PRETZELS) - Ooh-Be-Be, a 'KESO’ housemade cheddar cheese gelato with crushed pretzels on a glazed ‘Ube pan de sal’ bun with churro fries and dark chocolate dipping sauce.

Closer to home is Hotel Bristol’s getaway in a burger, Welcome to Raro, made up of a palusami of corned beef, spinach, coconut and onion with beef patty, smoked cheese, pickled pink onions and rum and Coke pineapple relish, accompanied with an Island-style potato salad of mayonnaise, eggs, peas and beet.