Ingredients
-
1 cup cooked black-eyed peas black-eyed peas1 cup cooked black-eyed peas
-
1 cup cooked, mashed sweet potato sweet potato1 cup cooked, mashed sweet potato
-
1/2 cup finely diced red bell pepper red bell pepper1/2 cup finely diced red bell pepper
-
1/4 cup finely diced yellow onion yellow onion1/4 cup finely diced yellow onion
-
2 cloves garlic, minced garlic2 cloves garlic, minced
-
1/4 cup finely chopped cilantro cilantro1/4 cup finely chopped cilantro
-
2 tbsp shredded unsweetened coconut shredded unsweetened coconut2 tbsp shredded unsweetened coconut
-
2 tbsp cassava flour (plus more as needed) cassava flour2 tbsp cassava flour (plus more as needed)
-
1 tbsp dendê (red palm) oil or substitute extra virgin olive oil olive oil1 tbsp dendê (red palm) oil or substitute extra virgin olive oil
-
1 tsp smoked paprika smoked paprika1 tsp smoked paprika
-
1/2 tsp ground cumin ground cumin1/2 tsp ground cumin
-
1/2 tsp sea salt sea salt1/2 tsp sea salt
-
1/4 tsp ground black pepper ground black pepper1/4 tsp ground black pepper
-
1/4 tsp chili flakes (optional) chili flakes1/4 tsp chili flakes (optional)
-
1 tbsp lime juice lime juice1 tbsp lime juice
-
Gluten-free vegan burger buns gluten-free vegan burger bunsGluten-free vegan burger buns
-
Lettuce leaves lettuce leavesLettuce leaves
-
Sliced tomato tomatoSliced tomato
Directions
Prepare the burger mixture, form into patties, and chill. Blend ingredients for a creamy Cashew-Lime Aioli. Pan-fry or grill patties until golden, then assemble on buns with aioli, lettuce, and tomato for a fresh, vibrant burger. Dendê oil (red palm oil) is traditional in Bahian dishes and gives a unique flavor, but if unavailable, use extra virgin olive oil. These burgers hold together best when chilled before cooking. For a spicier kick, add extra chili flakes or a dash of hot sauce to the aioli.
Steps
|
1
Done
|
In a large bowl, mash black-eyed peas with a fork or potato masher until mostly smooth with some texture. |
|
2
Done
|
Add mashed sweet potato, red bell pepper, yellow onion, minced garlic, cilantro, shredded coconut, cassava flour, dendê oil, smoked paprika, cumin, salt, pepper, chili flakes (if using), and lime juice. Mix well until combined. If mixture is too sticky, add another tablespoon of cassava flour. |
|
3
Done
|
Shape mixture into 4 burger patties. Chill in the fridge for 20 minutes to firm up. |
|
4
Done
|
Meanwhile, prepare the Cashew-Lime Aioli: In a blender, combine soaked and drained cashews, lime juice, olive oil, garlic, water, salt, and cilantro. Blend until very smooth and creamy, scraping down sides as needed. Add an extra tablespoon of water if too thick. |
|
5
Done
|
Heat a nonstick skillet or grill pan over medium heat. Brush with a little oil if needed. Cook patties for 4–5 minutes per side, until golden brown and firm. |
|
6
Done
|
Toast burger buns if desired. Spread Cashew-Lime Aioli on the bottom bun, add lettuce, burger patty, sliced tomato, and more aioli on top. Cover with bun top and serve. |
