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A Pick-Your-Burger Backyard BBQ

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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.

The Menu

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