Introducing the Beyond Real Burger (like what I did there?). My own made-from-scratch plant-based burger without all the nonsense. Put simply, it’s nothing like Beyond Meat or meat-like substitutes – there’s nothing processed or refined or made in a lab. Instead this veggie burger is simple, healthy and delicious with a low carbon footprint because, if you haven’t noticed, the Okanagan is a vegetable paradise and I believe we have everything we need right here. Subtly spiced with fennel and cumin seeds, you can say it’s Indian-ish.

homemade vegan burger

To be frank, I don’t give two fucks about the latest food trend. For me, a better question is whether it is delicious because question of whether it is good for you is a given: I take the time to learn about how much produce is grown, raised or sprayed and so the answer is always yes. Although, we have to wait a little longer to welcome the new vegetable season, fortunately for me (and if you haven’t done this already, hopefully for you moving forward), I freeze or preserve local organic produce at the peak of its season for a little burst of Okanagan sunshine during the wintertime (or the apocalypse). This way, I know who and how my food has been produced and I don’t need to eat out of season or rely on grocery stores. The idea behind The Paisley Notebook is to shine light on how edible Canada is and show you what is possible and planting a seed instead of giving you all the answers.

The same applies with my recipes – rule 1: make shit up, taste, tweak, taste again until it’s delicious AF. If you don’t have an ingredient, don’t sweat it and use what you have. Eye-balling something is a-ok as long as you taste as you go along. Skip the flour and breadcrumb and it’s gluten-free. Skip the egg wash and it’s vegan.

Cooking is all about organization, so I like to  read the recipe, then prep everything before the actual cooking part starts. So, while the potatoes are boiling, you can go ahead and chop things and so on.

Here’s the deal-eo:

organic preserved vegetables


Ingredients / makes about 1.2 kg/2.11lb of mix or 8x 5oz patties that are freezable (I’m a planner):

  • 3 (roughly 620g) medium sized BC potatoes (boiled and grated)
  • 1 (roughly 530g) sweet potato (roasted until the juices seep out and become all gooey and black, then scooped out – we had a lone sweet potato in our pantry so I used it. You can add more potato instead if you’d like – you do you!)
  • 1/2 medium sized onion (small dice)
  • 2 organic medium-sized carrots (small dice)
  • 200g (probably a cup and bit) frozen Green Croft Gardens corn (I’m not going to judge you if your produce isn’t local)
  • 200g (probably a cup and bit) frozen Amazia Farm peas (again, use whatever you have)
  • 1 tsp. fennel seeds
  • 1 tsp. cumin seeds
  • red chilli (optional, to taste – remember it’s easy to add than take away so easy tiger)
  • salt (to taste)
  • 1 inch piece of ginger (grated)
  • 2 pinches of organic cane sugar
  • oil (for cooking and frying)
  • flour for dredging, 2 beaten eggs for wash, zero waste homemade breadcrumb
  • Okanagan Grocery potato or milk buns, plus the sauces and condiments of your choice


  • Now that your sweet potato has roasted and potatoes have boiled and drained, heat a medium sized non-stick pot on medium heat.
  • Add around 2-3 tbs. oil (don’t worry the potatoes will soak it all in), once heated add the cumin and fennel seeds making sure you don’t burn them (but if you do burn them, start again because they’ll turn everything bitter). They should do a happy sizzle dance.
  • Now add the onion and give it a mix-y mix-y, cook until translucent (that means see-through kind of like a ghost but less scary).
  • In goes the carrots, cook for about 3-5 minutes, followed by the peas and corn. Give it a good stir.
  • At this point, you can turn off the heat. Add in the sweet potato and potato potato, add the grated ginger, sugar, season with salt and add in the chilli. Mix-y mix again.
  • Taste, tweak and taste again. What’s missing – salt, ginger, chilli? Tip: you need to hit the sweet spot of salt in order for the spices powers to kick in. If it’s not delicious, make it delicious based on what you like.

vegetarian burger


  • Once the mixture is cool (temperature cool because it’s already socially cool), shape into 8-9x 5oz patties.
  • Prepare your breading station with flour in one baking sheet, egg wash in another and breadcumb in the final.
  • Coat well in the flour, then into the egg wash, then into the breadcrumb – you want to do the last step with a clean hand to stop it being a bloody mess (trust me).

To serve:

  • Heat oil to 360 degrees or pre-heat the oven at 350 degrees – I opted for frying because I’m all carpe diem.
  • Once the oil is hot enough, give it a little frying action until it’s golden brown.

Vegetarian burger

  • Drain off the oil and leave to rest on a paper towel until you’re ready to build your burger.
  • Slice and toast your bun (because it rhymes)
  • Add the sauces and condiments of your choice.
  • Drop the patty like it’s hot.
  • Savour the moment. I chose to eat it outside because we can and should and vegetables are made to be outside, so it felt like a good plan.
  • Expect a delicious mess with veggie guts exploding from the sides as you bite into it.

vegan burger


I think this situation is another lesson from Mother Nature to slow down, go back to basics, cook from scratch, spend less time working and more time with your family, go outside, listen more, appreciate our teachers, farmers and medical professionals a whole lot more, be present, be kind. And don’t forget to eat local (because it’s better for you, our community, our economy and the planet).

Happy eating and please let me know what you think.

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