Cook, pour millet into a dry pan. Toast for about 2-3 minutes over medium heat, stirring 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.
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.
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.
Using your hands, shape the mixture evenly into burgers.
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.
Mango Salsa: Add all of the ingredients to a large bowl; toss to combine. Add more red onion, if desired, for a spicier salsa.
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