This burger is east-meets-west, it’s a little bit messy to eat, but the uniquely flavoured sauces and crunchy coleslaw are a perfect summer combination!
Nothing says long weekend more than a BBQ! Luckily, we’ve pulled together a list of our favorite burger and side dish recipes to get you started. Plus, here at the market, we’ve got 4 different burger patties for you to choose from: Angus, Stampede, Turkey & Plant-Based.
Our Angus & Stampede burgers are both made from our dry-aged beef – the only difference is that the stampede burgers are smaller. Our cows are all raised at Hat Creek Land and Cattle Company in a lush, fertile valley near Cache Creek. Our cattle spend the majority of their life on the open range eating only grass, which, later in life, is supplemented with grains and silage in Ashcroft, where they enjoy spacious and dry conditions. We hand-select our own cattle and ensure all of our Black Angus beef comes from animals that are raised without the use of added growth hormones and antibiotics. When the beef arrives at the market, it’s dry-aged for a minimum of 21 days for enhanced flavour.
The plant-based burgers are all handmade here at Lepp Farm Market with a minimal ingredient list: black beans, ground flaxseed, sunflower seeds, carrots, onions, gluten-free bread crumbs, rolled oat flour, and spices. Lastly, our turkey burgers are all made from local Fraser Valley Turkey.
Our burger buns are made in house at our Downtown Abbotsford Bakery, Lepp’s Bakehouse (2518 W Railway Street), with organic Canadian flour. Available at the market in 8 packs!
