Veggie burger recipes at Cellar Crepe, slaw

Cellar's Black Bean & Carrot Veggie Burger Crepe Served With Cucumber, Local Vegetables, And Sweet Potato Aioli On A Brioche Bun.

Cellar’s Black Bean & Carrot Veggie Burger Crepe Served With Cucumber, Local Vegetables, And Sweet Potato Aioli On A Brioche Bun.

Cellar crepe won’t stay longer. Charlotte’s favorite will close on January 30, then will undergo some changes before moving to the new restaurant concept, Ever Andalo.

Owners Jeff Tonidandel and Jamie Brown know there are more than a few NoDa gastropub favorites that Charlottes would love to stick with, so they helped. They’ve shared some recipes with CharlotteFive, and we’re sharing them with you.

We recently told you how to make a cellar crepe at home.

Now, here are the ingredients and instructions on how to make their Black Bean & Carrot Veggie Burgers and Purple Slaw recipes:

Vegetable burger patties with black beans and carrots from Cellar Crepe


4 cans black beans, drained and rinsed

2 cups peeled and chopped carrots

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. grainy onion

3 oz.. oil

2 tsp. Salt and Pepper

How to prepare

  1. Place the oats, pumpkin seeds, and spices in a food processor and blend until coarsely chopped.
  2. Add carrots and mix well.
  3. Combine the mixture with the black beans in a large mixing bowl.
  4. Divide the contents in half and blend in a food processor in two batches until the bottom half resembles chunky chickpeas.
  5. Mix the quantities and mix by hand until smooth.
  6. Form into 6-ounce pancakes and grill according to the suggestions below:

making burger


6 brioche burger buns

1 cucumber, thinly sliced

12 oz. Sweet potato aioli (or another aioli you like)

6 pieces of black bean burger

baby arugula

olive oil

How to prepare

  1. Thermal grill.
  2. Cover the burger with olive oil. Season with salt and pepper.
  3. Grill burgers until heated through, about 2 minutes on each side.
  4. Remove from heat.
  5. Spread the aioli on both sides of the bread.
  6. Place the burgers on the bread and layer the cucumber and arugula on top.

slaw purple slaw crepe


1 head of red cabbage, core removed

Half a head of green cabbage, the pulp removed

4 carrots, peeled

1 tsp. kosher salt

1 tsp. Coarsely ground black pepper

1 tsp. caraway seeds

1 terabyte. celery salt

1 1/2 cups granulated sugar

1 cup mayonnaise

1/2 cup of apple cider vinegar

1/2 cup fresh lemon juice

2 tsp. Dijon Mustard

The Purple Slaw in Crepe Cellar is made with a sauce that includes Dijon mustard, mayonnaise, apple cider vinegar and fresh lemon juice. Courtesy of Cellar Crepe

How to prepare

  1. Chop cabbage and carrots.
  2. In a separate bowl, mix mayonnaise, mustard, spices, vinegar, and lemon juice until well combined.
  3. Combine seasoning mixture with cabbage and shredded carrots until evenly coated.
  4. Cool before serving.

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Heidi Finley is a writer and editor at The Charlotte Fife and The Charlotte Observer. Outside of work, you’ll likely find her in the suburbs driving the kids around, volunteering, and indulging in foodie activities.


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