This vegetarian entree is Cafe Too’s biggest seller and a snap to put together. It has a long ingredient list, but they’re easy to find and give the beans a zippy-but-kid-friendly flavor.
Black Bean Burger
Makes 4-6 patties
Active time: 30 minutes
Total time: 2-3 hours
- 3 cups canned black beans, rinsed and drained
- 1/4 cup red onion, minced
- 1/4 cup red pepper, diced
- 1 scallion, white and light green part minced
- 2 tablespoons cilantro, chopped
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1/4 tablespoon garlic powder (not garlic salt)
- 3 tablespoons toasted sesame seeds
- 1 tablespoon hot sauce
- 1 tablespoon Worcestershire sauce
- 3 eggs
- 1 cup bread crumbs
- 1/2 cup flour
- 2-3 tablespoons olive oil
- 4-6 hamburger or sandwich rolls
Combine all ingredients except flour. Mash with a potato masher until about half the beans are broken up. Form into 6 patties and refrigerate for at least 2 hours. They can keep overnight if needed.
Lightly coat each patty with flour and saute in olive oil for about 5 minutes on each side.
Serve hot on a bun with your favorite condiments. Cafe Too recommends cheddar cheese, roasted red peppers, lettuce, tomato and mayonnaise.
Cook’s Note: Cafe Too makes four burgers from this recipe, but I made them a little smaller and served six people. Leftover burgers can be refrigerated for a day or two.
2 15-oz cans black beans
Toasted sesame seeds (international aisle)
Hamburger or sandwich rolls
1 red onion
1 red pepper
1 bunch scallions
1 bunch cilantro
Spice Rack or Baking Aisle
Garlic powder (not garlic salt)
Cheddar cheese (topping)
To complete the menu: Coleslaw, roasted potatoes, and a summer lager.