Community Burgers

People eating burgers helping people!

Claire Culver and Jos Crasborn welcome the community to sample their friendly smiles and great burgers

The days following cyclone Gabrielle shook everyone out of their normal routine. Power was out, reception was down, roads were blocked and property destroyed. For many restaurants and cafés across Hawke’s Bay, it meant the chillers lost power and produce needed to be used. If you were downtown Napier the days following the cyclone, you would have seen both hospo businesses and residents with barbecues, making food and hot drinks on the street for their community. Out of all this destruction came some really beautiful moments where neighbours, restaurants and cafés came together to share as a community.

Inspired by those moments of generosity and community, we knew hospitality was where we wanted to be. So, in September of last year Community Burgers opened its doors in one of Napier’s prettiest buildings on Tennyson Street.

When creating the concept, we knew we wanted the restaurant to have strong links to the people around us. The idea of a social enterprise burger joint made sense. What if we could help grow our community through a collective meal? What if we could help our community while eating with our community? Burgers fit perfectly as the cuisine for the restaurant because of its appeal

to such a wide range people. Everyone loves a burger.

Hospitality businesses for the most part are social enterprises. The people who run them create really awesome spaces so their guests can eat and drink nice things while sharing laughs and stories around the table. It’s a service driven by love.

Since opening, the customers who have dined at CBs have helped Riding for the Disabled, Cranford Hospice, The Hawke’s Bay Knowledge Bank and Big Brothers Big Sisters of Hawke’s Bay among others. We hope that this is just the start of our journey and we can continue to give a helping hand to groups and individuals for years to come.

Every day in the restaurant is a rollercoaster. There are ups, downs and the occasional loop-de-loop. Things break, staff get sick, one hour we’re quiet and the next the restaurant is full. It’s crazy and exciting and we honestly think it’s the best job in the world.

The menu is being tweaked and changed every month at the moment. We love feedback from the people who dine with us. It’s a menu that is designed by the people for the people. Everyone has an idea of what their perfect burger should be, so we’re listening and changing as we go.

Some of our most loved additions to the menu have come from offhand comments or community suggestions, like the single carrot we sell for $1. Everyone’s first reaction is why? And that’s a fair question. It’s a palate cleanser, it’s a kid’s meal, it’s one of your 5+ a day, it’s an afternoon snack with a beer in the sun. For some reason we started and it took off. We’ve sent more than 1000 carrots since we’ve opened and it’s become a menu staple. People love them.

---

Community Burger Recipes

Semi-Spicy Tomato Jam

• 2.5 kg- can tinned tomatoes

• 2- medium white onions, finely chopped

• 4 garlic cloves, minced (or 4 tsp pre-minced garlic)

• ½ tbsp red chilli paste (or one medium red chilli with seeds, diced)

• 1 cup brown sugar

• ½ cup apple cider vinegar

• 2 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp ground cinnamon

• ½ tsp ground cloves

• 1 tbsp salt

• 1 tsp black pepper

Prepare the ingredients: Peel and finely dice the onions. Mince the garlic (if not using pre-minced).

Sauté the aromatics: In a large saucepan over medium heat, sauté the onions in a splash of oil for 5–7 minutes or until soft and translucent.

Add the minced garlic and red chilli paste and stir through. Cook for another 1–2 minutes.

Add tomatoes: Stir in the tinned tomatoes, breaking them up with a spoon if they’re whole.

Season the jam: Add the brown sugar, vinegar, all spices, salt and pepper. Stir well to combine.

Simmer: Bring the mixture to a gentle boil, then reduce the heat to low.Simmer uncovered for 30–40 minutes, stirring occasionally, until thick and jammy. The mixture should reduce and take on a glossy finish.

Cool and store: Once the jam reaches your desired consistency, remove it from heat. Let it cool slightly before transferring to a clean jar or airtight container. Store in the fridge for up to 3 weeks. The sauce also freezes quite nicely.

Prawn Patties

• 500g prawns, peeled and deveined

• ½ cup panko breadcrumbs (plus extra if

• needed)

• 1 large egg

• 2 tbsp cornflour

• 1 stalk lemongrass, finely minced

• 2 tbsp fresh coriander (cilantro), finely

• chopped

• 2 garlic cloves, minced

• 1 tsp fresh ginger, minced

• 1 small red chilli, finely chopped (optional)

• 1 tbsp fish sauce

• 1 tbsp soy sauce

• 1 tsp sesame oil

• ½ tsp salt

• ¼ tsp black pepper

Prepare the prawns: Roughly chop about ⅓ of the prawns into small chunks for texture. Blend the remaining ⅔ of the prawns into a paste using a food processor.

Mix the ingredients: In a large bowl, combine the prawn paste, chopped prawns, lemongrass, coriander, garlic, ginger and chilli (if using).

Add the fish sauce, soy sauce, sesame oil, salt and

pepper.

Stir in the panko breadcrumbs and cornflour to bind the mixture.

Add the egg and mix well until sticky and cohesive.

Tip: If the mixture is too wet to shape, add a little more panko.

Shape the patties: Divide the mixture into six equal portions and shape into patties. Place on a parchment lined tray and chill in the fridge for at least 30 minutes to firm up.

Deep-fry the patties: Heat oil in a deep fryer or large skillet to 180°C (350°F). Fry the patties in batches for 3–5 minutes or until golden brown and cooked through.

Drain on paper towels.

Enjoy in a burger bun with fresh slaw and spicy mayo, serve as an appetizer with sweet chilli sauce, or pair with rice and a salad for a light meal.

---

We love Community Burger! But don't just take our word for it! Check them out below!