Embrapa Tropical Agroindustry developed two formulas to manufacture hamburgers whose main ingredient is cashew fiber – an abundant co-product in juice factories that is usually discarded. One of them, which was projected for industrial production, incorporates textured soy protein, as well as other ingredients, and requires industrial equipment. The other recipe uses cowpeas as a protein base and was planned for domestic production, with the aim of offering an income alternative for family farmers. The formulations represent an improvement to hamburgers exclusively produced with cashew fiber and condiments as plant protein is added into their composition. Studies conducted by Embrapa identified that the product elaborated exclusively with cashew fiber had medial sensory acceptance and low protein content. Thus the team developed the new formulas that combine a plant protein source with cashew bagasse and other condiments. In comparison with other plant-based hamburgers available in the market, the cashew burger showed excellent acceptance in sensory analysis and purchase intention tests. Moreover, it contains only half of the calories of its beef counterpart, proving to be a good alternative to compose vegetarian diets, vegan diets, or diets with restrictions to the consumption of animal protein.