Black Bean Burger Recipe Inspired by Cafe Too

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

Ingredients

  • 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.

Shopping List:

Dry Goods
2 15-oz cans black beans
Toasted sesame seeds (international aisle)
Bread crumbs
Hamburger or sandwich rolls

Produce
1 red onion
1 red pepper
1 bunch scallions
1 bunch cilantro
Lettuce (topping)
Tomato (topping)

Spice Rack or Baking Aisle
Cumin
Paprika
Onion powder
Garlic powder (not garlic salt)

Pantry
Hot sauce
Worcestershire sauce
Flour
Olive oil

Refrigerated
Eggs
Cheddar cheese (topping)
Mayonnaise (topping)

To complete the menu: Coleslaw, roasted potatoes, and a summer lager.