|15 min||30 min||45 min||6|
|1 cup||Millet, dry|
|1/2 tsp||Sea salt|
|1 large||Carrots (peeled, grated)|
|4 stalk(s)||Green onion, scallion, ramp (thinly sliced)|
|1/2 cup||Basil, fresh (finely chopped)|
|2 tbsp||Lemon juice|
|2 1/2 tsp||Lemon peel (zest)|
|1/2 tsp||Black pepper|
|3 tbsp||Coconut oil|
|6 leaf||Lettuce, romaine (large)|
|1 mango||Mango (pitted, finely diced, for salsa)|
|1 cucumber(s)||Cucumber (finely diced, for salsa)|
|1/8 small||Red onion (finely diced, for salsa)|
|1 tbsp||Cilantro (coriander) (finely chopped, for salsa)|
|2 tsp||Lime juice (fresh) (for salsa)|
|1 pinch||Salt and pepper (for salsa)|
|1 cup||Cashew nuts, raw (grind, for cream sauce)|
|3/4 cup||Water (for cream sauce)|
|1/4 cup||Lemon juice (for cream sauce)|
|1/2 tsp||Cumin (for cream sauce)|
|1/4 tsp||Sea salt (for cream sauce)|
1. Cook, pour millet into a dry pan and toast for about 2-3 minutes over medium heat, stir frequently
add 2 cups of water and salt and bring to a boil, reduce heat to very low and cover the pot for about 15 minutes or until water has been completely absorbed, fluff the millet with a fork add salt to taste
2. While the millet is cooking, combine the flaxseeds and water in a small bowl; set aside until the mixture forms a gel, about 10 minutes. Then mix well.
3. 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 flaxseed-carrot mixture and mix well.
4. Using your hands, shape the mixture into 6 burgers.
5. In a large skillet, heat the oil over medium heat. Place the burgers in the skillet and cook until golden brown, 7 to 8 minutes on each side.
6. Mango Salsa
Add all of the ingredients in a large bowl; toss to combine. Add more red onion, if desired, for a spicier salsa.
7. Cashew Cream Sauce
Combine all the ingredients in a blender and blend until smooth.
8. Serve burgers warm, wrapped in lettuce leaves with a dollop of the Mango Salsa and a drizzle of 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.
contain high levels of iron, magnesium, zinc and copper, it is a great source of protein and contains monounsaturated fatty acids which promote healthy HDL (good cholesterol) levels
is a great source of protein, it is hypoallergenic, gluten-free and high in fiber and contains B vitamins
are high in omega 3 fatty acids, they are a high quality protein and rich in dietary fiber helping to improve digestion