The Lot
The Australian burger with the lot, made vegan: the better-than-beef patty with a sliced vegan egg, chopped onion, pickled beetroot, cheese, a pineapple ring, tomato, lettuce and ketchup. The beetroot and pineapple are what make it Australian, sweet and earthy against the salty patty. The most filling burger on the menu and the one that most clearly belongs to its home country.
What’s inside
Make it at home
There is no copycat of the The Lot yet. Until there is, these recipes on the site come closest to it, judged by what goes into the bun.
- Shares a plant-based patty and beef
Burger King Impossible Whopper (Copycat) - Shares a plant-based patty and beef
McDonald's McAloo Tikki (Copycat) - Shares beef and cheese
McDonald's Quarter Pounder with Cheese Deluxe (Copycat) - Shares beef and cheese
Whopper (Copycat)
Similar burgers at other chains
Built around the same things as the The Lot.- Gourmet Burger Kitchen · beef, egg, pineapple and cheese
SignatureKiwiburger - Burger Urge · beef, egg, pineapple and cheese
SignatureBig Boppa - Ribs & Burgers · beef, egg, pineapple and cheese
SignatureAussie - Hans im Glück · a plant-based patty and beef
Erbsenkönigin
More from Lord of the Fries
About Lord of the Fries
Lord of the Fries began in August 2004 as a vegetarian chip van that Mark Koronczyk and Amanda Leigh Walker drove around Australia. In late 2005 they opened a permanent shop in Melbourne’s city centre, and with Mark’s brother Sam they grew it into a national chain, at its peak with restaurants in most states and six in New Zealand. The name says what it was first known for: fries with a long list of dipping sauces.
A handful of restaurants: three in Melbourne, one in Adelaide and one in Western Australia.
Not affiliated with Lord of the Fries. Trademarks belong to their owners.