Recipe: How to make Crepe Cellar’s Black Bean & Carrot Burger and purple slaw

Crepe Cellar won’t be around for much longer. The Charlotte favorite will close on Jan. 30, then will undergo some changes before shifting to the new restaurant concept Ever Andalo.

Owners Jeff Tonidandel and Jamie Brown know there’s more than a few favorites at the NoDa gastropub that Charlotteans want to hang onto, so they’ve helped out. They’ve shared a few recipes with CharlotteFive, and we’re sharing them with you.

Recently, we told you how to make Crepe Cellar’s crepes at home.

And now, here are the ingredients and instructions on how to make the recipes for the restaurant’s Black Bean & Carrot Veggie Burgers and its Purple Slaw:

Crepe Cellar’s Black Bean & Carrot Veggie Burger patties

Ingredients

4 cans black beans, drained and rinsed

2 cups carrots, peeled and shredded

1 cup oats

1/2 cup pumpkin seeds, toasted

2 tsp. ancho pepper

2 tsp. ground cumin

2 tsp. ground coriander

2 tsp. granulated garlic

2 tsp. granulated onion

3 oz.. oil

2 tsp. salt and pepper

Method of preparation

1. Place oats, pumpkin seeds and spices in a food processor and process until rough chopped.
2. Add carrots and pulse to combine.
3. Combine mixture with black beans in a large mixing bowl.
4. Split contents in half and blend in food processor in two batches until bottom half resembles chunky hummus.
5. Combine batches and mix by hand until uniform.
6. Form into 6 oz patties and grill up per suggestions below:

Making the burger

ingredients

6 brioche burger buns

1 cucumber, sliced thin

12 oz. sweet potato aioli (or another aioli you love)

6 black bean burger patties

baby arugula

olive oil

Method of preparation

1. Heat grill.
2. Gently coat burger with olive oil. Season with salt and pepper.
3. Grill burger until heated through, roughly 2 minutes on each side.
4. Remove from heat.
5. Spread aioli on both sides of bun.
6. Place burger on bun and layer cucumbers and arugula on top.

Crepe Cellar’s Purple Slaw

Ingredients

1 head red cabbage, core removed

1/2 head green cabbage, core removed

4 carrots, peeled

1 tsp. kosher salt

1 tsp. black pepper, coarse ground

1 tsp. caraway seeds

1 Tbs. celery salt

1 1/2 cups sugar, granulated

1 cup mayo

1/2 cup apple cider vinegar

1/2 cup lemon juice, fresh

2 tsp. Dijon mustard

Method of preparation

1. Shred cabbage and carrots.
2. In a separate bowl, mix mayo, mustard, seasonings, vinegar and lemon juice until thoroughly incorporated.
3. Combine dressing mixture into shredded cabbage and carrots until it’s evenly coated.
4. Chill before serving.
   
   

Heidi Finley

The Charlotte Observer

Heidi Finley is a writer and editor for CharlotteFive and the Charlotte Observer. Outside of work, you will most likely find her in the suburbs driving kids around, volunteering and indulging in foodie pursuits. Support my work with a digital subscription