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Fabulous Lemon Basil Millet Burgers with Mango Salsa

Journal of Gluten Sensitivity Winter 2016 Issue - Originally published January 5, 2016

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!

Serves 6

Fabulous Lemon Basil Millet BurgersIngredients:

  • 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

Directions:
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.

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Mango Salsa

Makes 1 ½ cups

Ingredients:

  • 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

Directions:
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

Ingredients:
1 cup raw cashews
¾ cup water
¼ cup freshly squeezed lemon juice
½ teaspoon ground cumin
¼ teaspoon sea salt

Directions:
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.

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I have celiac and eosinaphalic esophagitis. I was put on a steroid inhaler recently. I use it like an inhaler but swallow the air instead of breathing it in. You may want to look into EOE and it's relationship to celiac. Just a thought. My swallowing and celiac seem to be related.

You have eat gluten every single day until after testing. And the celiac blood test is supposed to be done as well.

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Unfortunately you need to keep eating gluten until all celiac testing is complete.

That explains EVERYTHING. I had Aetna PPO about 4 years ago, and it was horrible. Absolutely horrible, and expensive. They jacked up the price the year Obamacare came out, from $550 a month (family) to $725 a month and I got stuck paying it for a year. I dropped them like a rock when open season came around. They are a greedy and worthless insurance company.