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!
INGREDIENTS AVAILABLE!
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
BURGER BASH SLAW
- 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)
THE DRESSING
- 1 tbsp Tamari
- ¼ cup Apple Cider Vinegar
- ⅓ cup Sunflower Oil (Kricklewood Farms)
- Salt & fresh-ground pepper to taste
PREPARATION
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
VARIATIONS
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!
