Planning an entire meal with “matching” dishes can be very challenging to the newbie. So, I’m going to let you in on my little formula and this meal is a perfect example.
I always start with the main dish and pick the sides to go along with it. I try to make both side diesh vegetables, one starchy and one not. If that doesn’t work, then I’ll do one vegetable and one “bread” like rolls or pasta. The other key to picking your sides is to try to hit all sides of the color wheel. You remember the color wheel right? Here’s a refresher.
Anyway, this meal fits every part of that formula. I started with the black bean burgers because I love them. I picked sweet potato fries because they’re colorful and “fries” go great with burgers. Since the sweet potatoes are kind of starchy, I wanted the second side to be all vegetable and an opposite color from the orange. Red cabbage slaw was perfect! And of course, make sure the “genre” of all of the dishes match. Don’t pair a mediterranean salad with enchiladas… because that’d be weird, right?
Oh, one last thing: In the original Black Bean Burger recipe, I had to make the patties huge to fit the extra large buns that I bought, so I only got six burgers out of the recipe. If you make them normal sized, you’ll probably get 8 and then this whole meal will make 8 servings.
Black Bean Burger Meal
This meal includes:
Below is an example of my grocery list and a list of items that I already have on hand in my pantry or refrigerator. Use the grocery list as a guide but, as always, check the pantry list for items that you may not have or need to restock, and check the grocery list for items that you might already have on hand. Adjust the lists as necessary.
|2 (15 oz.) cans||black beans (or make your own)|
|1 medium||red onion|
|8 pack||hamburger buns|
|6 medium||sweet potatoes|
|1 small head||green cabbage|
|1 small head||purple cabbage|
|4 oz.||feta cheese|
|1 bottle||caesar dressing|
PANTRY ITEMS / ON HAND
|1 Tbsp||sriracha hot sauce|
|1 Tbsp||worchestershire sauce|
|1 cup||bread crumbs|
|4 Tbsp||olive oil|
|to taste||seasoning salt or Tony Chachere’s|
STEP 1: Clean and chop the cabbage for the vinaigrette slaw. Combine the cabbage with the feta and caesar dressing and allow to marinate (refrigerated) while you prepare the rest of the meal.
STEP 2: Since the sweet potato stix need to roast for a while in the oven, begin those next. Clean, peel, and cut the sweet potatoes into sticks. Toss them with olive oil and seasoning salt. Spread them out onto baking sheets in a single layer (you’ll likely need 2-3 baking sheets) and roast in a 450 degree oven for about 45 minutes. Stir the “fries” once or twice during baking.
STEP 3: Begin to prepare the black bean burger patties. Prepare the black bean patties according to the directions in the original post. Shape the mixture into patties. Cook the patties in an oiled skillet until heated through and crispy on the outside.
STEP 4: Serve the burgers with desired toppings (lettuce, tomato, mustard, mayonnaise) with a side of sweet potato stix and vinaigrette slaw!
The vinaigrette slaw only uses half of each head of cabbage. I went ahead and sliced/shredded up the other half of each head of cabbage and froze it in two ziplock freezer bags. Upon thawing the cabbage will no longer be crisp so it can only be used in cooked dishes, like soups or egg rolls.
You might also have left over lettuce, tomato, parsley, red onion, and caesar dressing… but that all sounds like a fantastic salad to me!