Celiac.com 04/05/2016 - These fresh-tasting burgers make an easy weeknight meal. No buns here; you can serve these wrapped in romaine or Bibb lettuce leaves and eat them with your hands. Make sure your millet isn't too dry or the burgers won't stick together!
- 1 cup millet
- ½ teaspoon sea salt, plus a pinch for cooking millet
- 1 tablespoon ground flax seeds
- 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 flax seeds 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, and pepper in a large bowl. Once the millet is cool, add it to the bowl with the flax seed 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 cups
- 1 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.
Text excerpted from EATING CLEAN, © 2016 by AMIE VALPONE. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Author/Recipe photo © LAUREN VOLO.