This burger-centric menu gives guests plenty of options, whether they prefer chicken, beef, or plant-based burgers. It’s perfect for a small gathering, or a family who has mixed eating habits. The burgers draw their inspiration from around the world: Morocco for the chicken burgers, Korea for the beef burgers, and Mexico for the veggie burgers. The meal is rounded out by a green salad with cucumber and sesame, and a corn and sprouted lentil salad. For dessert, there are spicy pineapple-coconut ice pops.
Menu Timeline
One day ahead
- Make ice pops.
- Mix and shape the Korean-style burgers.
- Cook the quinoa and make the guacamole for the quinoa-black bean burgers.
- If using green lentils in place of sprouted lentils in the corn salad, cook them and refrigerate.
Three hours ahead
- Mix and shape the chicken burgers and the veggie burgers.
One hour ahead
- Make the slaws for the Korean burgers and Moroccan burgers.
- Make the dressing for the green salad.
Thirty minutes ahead
- Make the corn and sprouted lentil salad.
- Prep (but don’t dress) the green salad.
Just before eating
- Cook and assemble the burgers.
- Toss the green salad with its dressing.
