Local Burger Bash

Beef, lamb and veggie patties paired with fresh local toppings, buns, sauces, and salad – ALL the ingredients for these special burgers are provided by market vendors. You won’t find any brand-name ketchup at this burger party! Featuring live music & kid’s activities. $10 for your choice of burger, bun & salad. Vegan options available!

A special thanks to Friendly Fires and Black Dog Hospitality for their support in making this event so special!


Read on below to access the list of ingredients for all the toppings, condiments and slaw recipe:

Goaty “Soft” Bun

The Goaty Girl

Ingredients: white unbleached flour, eggs, white sugar, yeast, sweet potatoes, goat milk, butter, salt, Crisco shortening

Cubano “Crusty” Bun

The Crusty Baker (vegan)

Ingredients: Flour, water, shortening, salt, yeast

Gluten-Free Bun

Zia Rita’s Gluten Free

Ingredients: filtered water, brown rice flour, tapioca starch, egg whites, sugar, extra virgin olive oil, yeast, xanthan gum, sea salt, guar gum, apple cider vinegar

¼ lb. Beet Patty

Real Food (vegan)

Ingredients: beets, onion, thyme, garlic, brown rice, brown lentils, fennel seed, ground mustard, nut butter, sea salt, breadcrumbs. (10 GF patties w/o crumbs)

Southwest Bean Patty

Knifey Spooney (vegan)

Ingredients: black beans, seaweed, mushrooms, breadcrumbs, parsley, salt, kale, white wine, flax, onion, cumin, chili powder, thyme, zucchini, garlic, liquid smoke

Beef Patty

Fat of the Land Farm

Ingredients: Ground Beef

Lamb Patty

The Sheep Shelf

Ingredients: Ground Lamb

Greens, Tomatoes & Onions

by Freedom Farm, The Kitchen Garden & Roots Down 

Feta Cheese

The Sheep Shelf

Ingredients: goat milk, culture, vegetable rennet, salt

Nauvoo Cheddar

Bushgarden Homestead Farm

Ingredients: organic milk, rennet, bacterial cultures, salt

Carmelized Onions

Freedom Farm

Ingredients: onions, salt, sugar, red wine vinegar, red wine, thyme

Spicy Fermented Pickle

Long Road Ecological Farm

Ingredients: long beans, salt, garlic, peppers, water

Dill Pickle Slices

Maple Lim Farm

Ingredients: vinegar, dill, celery seed, mustard seed, garlic, salt, alum, dill seed, cucumbers

Maple Mustard

Hannah’s Maple

Ingredients: mustard powder, mustard seed, white wine vinegar, sherry, maple syrup, white vinegar

BBQ Sauce

Hannah’s Maple

Ingredients: tomato sauce, tomato paste, maple syrup, garlic, onion flakes, liquid smoke, olive oil, worcestershire sauce (gluten free brand), apple cider vinegar, mustard powder, ginger, black pepper, garlic powder

Corn Relish

Maple Lim Farm

Ingredients: corn, onion, celery, peppers, sugar, vinegar, mustard powder, turmeric, celery seed, corn starch   

Green Tomato Chow-Chow

Winding Path Organic Farm

Ingredients: green tomatoes, onions, honey, vinegar, pickling spices, salt, turmeric

Spicy Zucchini Relish

Winding Path Organic Farm

Ingredients: zucchini, red/green/hot pepper, cider vinegar, white vinegar, honey, coconut sugar, spices, salt


  • ¼ Napa cabbage, sliced thin (Roots Down Farm)
  • 2 medium carrots, grated (Mensen Farm)
  • ¼ Medium Kohlrabi, grated (Roots Down Farm)
  • Torpedo onion, sliced thin (Honeywagon Farm)
  • Fresh basil, dill or parsley, chopped (Real Food)
  • ¼ cup apple cider vinegar (for pickling onion)


  • 1 tbsp Tamari
  • ¼ cup Apple Cider Vinegar
  • ⅓ cup Sunflower Oil (Kricklewood Farms)
  • Salt & fresh-ground pepper to taste


1) The night before, marinate sliced onions in a jar  with apple cider vinegar. Pour until onions are  covered. Before adding to slaw, remove onions from the vinegar. Set aside your new “onion-infused vinegar” back in the fridge for use in another dish!

2) In a small saucepan, bring all the dressing ingredients to a quick boil. Pour the liquid over the veggies and mix well. This technique wilts the rawness out of them.

3) The flavour will further infuse over time! Keeps for 2 days in the fridge


Slaw is an art form! Feel free to improvise with other types of cabbage, apples, radishes, kale, nuts & seeds. Next time you make it, try adding honey or maple syrup, a different oil or vinegar, the possibilities are limitless!

Recipe by Cécile Wehrell, Prepared with care by Ben at 1000 Curry!