Baked Cassava and Hearts of Palm Burgers
Brazilian-inspired veggie burgers with a crisp golden crust and a tender, savory middle. Mashed cassava binds the patties, and hearts of palm add a meaty bite. Cilantro, garlic, and lime keep the flavor bright. They bake on one sheet pan and are naturally vegan and gluten-free (when served without buns).
- Prep
- 55 min
- Cook
- 1 hr 7 min
- Wait
- 25 min
- Total
- 2 hr 27 min
- Makes
- 6 burgers (patties about 3½ inches / 9 cm wide)
Steps
Before you start
- Fresh cassava (yuca) has a thick, waxy brown skin and a woody core. Both must be removed, so allow time for peeling. Frozen peeled cassava chunks also work: boil them straight from frozen for the same time.
- Farinha de mandioca (toasted cassava flour) is sold in Latin American markets and online. It is not the same as fine cassava flour or tapioca starch. Panko is a fine substitute.
- The patties must chill for 20 minutes before baking, so don't skip this step. Chilling is what keeps them from falling apart when you flip them.
- Line a large rimmed baking sheet with parchment paper before you start shaping patties.
Peel and cut cassava
- Cut the cassava crosswise into 3-inch (7.5 cm) lengths.
- Stand each piece on its cut end and slice off the brown skin and the pinkish-white waxy layer beneath it, so only white flesh remains.
- Cut the pieces into 2-inch (5 cm) chunks, halving any thick ones so they cook evenly.
- Rinse the chunks under cold water.
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Ready when: All brown skin and waxy pink layer are gone; the flesh is uniformly white.
Tip: Raw cassava is firm and slippery. Cut a flat side on each piece so it sits steady on the board.
Boil the cassava
- Put the chunks in a large pot with the cold water and 2 teaspoons of salt.
- Bring to a boil over high heat, then reduce to medium so it simmers steadily.
- Cook for 22 to 25 minutes, partially covered.
- Skim off any foam.
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Ready when: A fork slides in with no resistance and the chunks are translucent and starting to split at the edges.
Tip: Undercooked cassava stays gummy and hard to mash. If a chunk resists the fork, give it 5 more minutes.
Prep hearts of palm
- While the cassava simmers, drain and rinse the hearts of palm.
- Pulse in a food processor in 5 or 6 short 1-second pulses until they look like coarse rice, or chop finely by hand.
- Wrap the crumble in a clean kitchen towel and squeeze hard to wring out as much liquid as you can.
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Ready when: The crumble feels damp but no liquid runs out when you squeeze it.
Tip: Don't puree them. Some texture gives the burgers a meaty bite. Excess water makes soggy patties.
Cook the aromatics
- Heat 2 tablespoons olive oil in a 10-inch (25 cm) skillet over medium heat.
- Add the diced onion and cook, stirring often, for 5 to 6 minutes.
- Stir in the garlic, cumin, and smoked paprika and cook for 30 seconds more.
- Scrape into a large mixing bowl and let cool while you mash the cassava.
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Ready when: The onion is soft and translucent with no browning, and the garlic smells fragrant.
Tip: If the garlic starts to brown, lift the pan off the heat. Burnt garlic turns bitter.
Drain and mash cassava
- Drain the cassava in a colander and let it steam-dry for 2 minutes.
- Pull out and discard the tough, woody fibrous core from the center of each chunk.
- Return the chunks to the dry pot or a large bowl and mash with a potato masher or ricer until mostly smooth, with a few small lumps.
- You should have about 600 g (about 3 cups).
- Let cool for about 5 minutes so it is warm, not hot, to the touch.
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Ready when: The mash is thick and sticky like firm mashed potatoes, with no stringy fibers.
Tip: Do not use a food processor for the cassava. It turns the starch into glue.
Mix the patty mixture
- In a small bowl, stir the ground flaxseed with the 3 tablespoons water and let it thicken for 5 minutes (a gel will form).
- In the large bowl with the aromatics, add the mashed cassava, squeezed hearts of palm, chopped cilantro, lime juice, flax gel, ½ cup (70 g) farinha, 1½ teaspoons salt, and the black pepper.
- Fold with a spatula, then knead briefly with your hands for about 1 minute until evenly combined.
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Ready when: A golf-ball-size handful pressed in your palm holds together without cracking and is tacky but not wet.
Tip: If the mixture sticks to your hands, add farinha 1 tablespoon at a time. If it crumbles, wet your hands and knead again.
Shape and coat patties
- Line a large rimmed baking sheet with parchment paper.
- Divide the mixture into 6 equal portions of about 165 g (a generous ¾ cup) each.
- With damp hands, press each into a patty about 3½ inches (9 cm) wide and ¾ inch (2 cm) thick.
- Press both sides and the edges lightly into the ⅓ cup (40 g) farinha on a plate, then set the patties on the parchment, spaced 1 inch (2.5 cm) apart.
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Ready when: Each patty has smooth edges with no cracks and a dry, lightly floured surface.
Tip: Keep your hands damp (not wet) while shaping so the mixture doesn't stick.
Chill and preheatOven 425°F / 220°C
- Refrigerate the uncovered patties on the baking sheet for 20 minutes.
- About 10 minutes before the chill ends, place a rack in the center of the oven and preheat to 425°F (220°C).
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Ready when: The patties feel firm and cold when pressed gently.
Tip: For better flavor and structure, chill up to 24 hours covered loosely.
Bake first sideOven 425°F / 220°C
- Remove the baking sheet, slide the parchment off, brush the sheet lightly with 1 tablespoon of the olive oil, and lay the parchment back on (or simply use fresh oiled parchment).
- Brush the tops of the patties with half of the remaining oil.
- Bake at 425°F (220°C) for 18 minutes.
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Ready when: The bottoms are golden brown and the patties release easily from the parchment.
Tip: If a patty sticks, give it 2 more minutes. It will release once the crust has formed.
Flip and finish bakingOven 425°F / 220°C
- Using a thin metal spatula, carefully flip each patty.
- Brush the new tops with the remaining olive oil.
- Return to the oven and bake another 15 to 17 minutes.
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Ready when: Both sides are deep golden brown with crisp, slightly darker edges, and the patties feel firm when pressed.
Tip: Flip gently with the spatula fully under the patty. Rotate the pan front to back halfway through if your oven browns unevenly.
Rest the patties
- Remove the sheet from the oven and let the patties rest on the pan for 5 minutes.
- They will firm up further and the crust will crisp as they cool slightly.
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Ready when: The patties hold their shape when lifted with a spatula.
Assemble and serve
- Set a lettuce leaf on the bottom half of each toasted bun.
- Add a patty, a tomato slice, and avocado slices if using.
- Cover with the bun tops and serve right away while the crust is crisp.
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Tip: Toast the buns cut-side down in a dry skillet for 1 to 2 minutes so they don't get soggy.
Good to know
Tips
- Squeeze the hearts of palm as dry as you can. Moisture is the main cause of soft, crumbly patties.
- Mash the cassava by hand while it is still warm. Cold cassava mash is stiff and hard to work with.
- Make sure to remove every bit of the woody core. It does not soften and will leave stringy bits in the burgers.
- Serve with a quick lime-garlic mayo, malagueta-style hot sauce, or chimichurri for extra flavor.
Make ahead
Boil and mash the cassava up to 2 days ahead and refrigerate it in a covered container. You can also shape the patties (through step 7) up to 24 hours ahead, covered loosely on the parchment-lined sheet in the fridge. Bake them straight from the fridge, adding 2 minutes to the first side.
Storage & reheating
Room temperature: cooked patties keep up to 2 hours. Fridge: store cooled patties in an airtight container for up to 4 days. Freezer: freeze cooled patties in a single layer, then transfer to a freezer bag for up to 3 months. Reheat in a 375°F (190°C) oven for 10 to 12 minutes (15 to 18 minutes from frozen) until hot in the center and crisp outside. Don't microwave, as the crust turns soft.
Substitutions
- farinha de mandioca (toasted cassava flour) → panko breadcrumbs. Use the same weight for the mix and coating. Use gluten-free panko to keep the burgers gluten-free.
- fresh cassava (yuca) → frozen peeled cassava chunks. Boil straight from frozen for 20 to 25 minutes. It saves peeling time and gives a similar result.
- ground flaxseed → 1 large egg. Use in place of the flax gel and water. This makes the burgers no longer vegan.
- hearts of palm → canned artichoke hearts. Drain, chop finely, and squeeze very dry. The flavor will be slightly earthier and less tangy.