Text excerpted from EATING CLEAN, © 2016 by AMIE VALPONE. Reproduced by permission of Houghton Mifflin Harcourt.
All rights reserved.
Make sure your millet isn’t too dry or the burgers won’t stick together!
1 cup millet½ teaspoon sea salt, plus a pinch for cooking millet
1 tablespoon ground flaxseeds
3 tablespoons water
1 large carrot, peeled and grated
4 scallions, thinly sliced
1 handful fresh basil leaves, finely chopped
2 tablespoons freshly squeezed lemon juice
2 ½ teaspoons freshly grated lemon zest
½ teaspoon freshly ground black pepper
3 tablespoons coconut oil
6 large romaine or Bibb lettuce leaves
1 recipe Mango Salsa, for serving
Large drizzle Cumin Cashew Cream Sauce, for serving
Cook the millet with a pinch of salt. Set aside to cool.
Combine the flaxseeds and water in a small bowl;
set aside for 10 minutes until the mixture forms a gel,then mix well.
While the millet is cooking, combine the carrots, scallions, basil, lemon juice, lemon zest, salt, andpepper in a large bowl.
Once the millet is cool, add it to the bowl with the flaxseed mixture and mix well.
Using your hands, shape the mixture into six burgers.In a large skillet, heat the oil over medium heat.
Place the burgers in the pan and cook until golden brown, 7 to 8 minutes on each side.
Serve warm wrapped in lettuce leaves with a dollop of Mango Salsa and a drizzle of Cumin Cashew Cream Sauce on top.
Uncooked burgers will keep for up to 4 days in the refrigerator or 1 month in the freezer, stored between pieces of parchment paper in a sealed container.
Makes 1 ½ cups1 ripe mango, peeled, pitted, and finely diced
1 medium English cucumber, finely diced
3 tablespoons finely diced red onion
3 teaspoons finely chopped fresh cilantro
2 teaspoons freshly squeezed lime juice
Sea salt and freshly ground black pepper, to taste
Combine all of the ingredients in a large bowl; toss to combine, and serve.
Add more red onion, if desired, for a spicier salsa.
Cumin Cashew Cream Sauce
Makes 1 ½ cups
1 cup raw cashews
¾ cup water
¼ cup freshly squeezed lemon juice
½ teaspoon ground cumin
¼ teaspoon sea salt.
Combine all of the ingredients in a blender and blend until smooth.
Serve chilled or at room temperature.
Store leftover sauce in a sealed container in the refrigerator for up to 5 days.