Ingredients
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1 1/2 cups cooked black beans, drained and rinsed black beans1 1/2 cups cooked black beans, drained and rinsed
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1 cup hearts of palm, chopped hearts of palm1 cup hearts of palm, chopped
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1/2 cup cassava flour cassava flour1/2 cup cassava flour
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1/3 cup red bell pepper, finely diced red bell pepper1/3 cup red bell pepper, finely diced
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1/4 cup green onions, chopped green onions1/4 cup green onions, chopped
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1/2 teaspoon smoked paprika smoked paprika1/2 teaspoon smoked paprika
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1 teaspoon ground cumin ground cumin1 teaspoon ground cumin
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1/2 teaspoon dried oregano dried oregano1/2 teaspoon dried oregano
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1/2 teaspoon chili flakes (optional, for spice) chili flakes1/2 teaspoon chili flakes (optional, for spice)
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1/4 cup fresh cilantro, chopped cilantro1/4 cup fresh cilantro, chopped
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1 tablespoon lime juice lime juice1 tablespoon lime juice
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1/2 teaspoon salt salt1/2 teaspoon salt
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1/4 teaspoon black pepper black pepper1/4 teaspoon black pepper
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2 tablespoons coconut milk coconut milk2 tablespoons coconut milk
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2 tablespoons olive oil, for pan-frying (or use more coconut milk for oil-free) coconut milk2 tablespoons olive oil, for pan-frying (or use more coconut milk for oil-free)
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1 cup shredded green cabbage green cabbage1 cup shredded green cabbage
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1/2 cup grated carrot carrot1/2 cup grated carrot
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2 tablespoons coconut yogurt coconut yogurt2 tablespoons coconut yogurt
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1 tablespoon lime juice lime juice1 tablespoon lime juice
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1/4 teaspoon salt salt1/4 teaspoon salt
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Gluten-free burger buns or lettuce wraps burger bunsGluten-free burger buns or lettuce wraps
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Sliced tomatoes tomatoesSliced tomatoes
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Sliced avocado avocadoSliced avocado
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Fresh cilantro leaves cilantroFresh cilantro leaves
Directions
Savor this burger with a side of cassava fries or sweet plantains for a complete Brazilian-inspired vegan feast. Cassava flour is a staple in many Brazilian recipes and keeps this burger gluten-free. Hearts of palm bring a seafood-like texture reminiscent of traditional moqueca stew. Adjust chili flakes for your preferred spice level.
Steps
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1
Done
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In a large bowl, mash black beans with a fork or potato masher until mostly broken down, leaving some chunks for texture. |
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2
Done
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Add chopped hearts of palm, cassava flour, red bell pepper, green onions, garlic, smoked paprika, cumin, oregano, chili flakes (if using), chopped cilantro, lime juice, salt, black pepper, and coconut milk. Mix until well combined and mixture holds together. If too wet, add a bit more cassava flour. |
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3
Done
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Form into 4 burger patties. |
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4
Done
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Heat olive oil in a skillet over medium heat. Pan-fry patties for 4-5 minutes per side, until golden brown and heated through. For oil-free, bake on a parchment-lined tray at 400°F (200°C) for 20 minutes, flipping halfway. |
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5
Done
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For the coconut-lime slaw: In a bowl, combine shredded cabbage, grated carrot, coconut yogurt, lime juice, and salt. Toss to coat. |
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6
Done
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To assemble: Place burger patties on gluten-free buns or lettuce wraps. Top with coconut-lime slaw, sliced tomatoes, avocado, and extra cilantro if desired. |
