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Fabulous Lemon Basil Millet Burgers with Mango Salsa


Text excerpted from EATING CLEAN, © 2016 by AMIE VALPONE. Reproduced by permission of Houghton Mifflin Harcourt.

All rights reserved.

Serves 6

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.

Mango Salsa

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.

Serve immediately.

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.

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