New for me and I can’t wait to make it again! So delicious.
- CUMIN CASHEW CREAM SAUCE:
- 1 cup raw cashews
- 1/4 cup fresh lemon juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon sea salt
- 1 cup millet
- 1/2 teaspoon sea salt, plus a pinch for cooking millet
- 1 tablespoon ground flaxseeds
- 1 large carrot, grated
- 4 scallions, thinly sliced
- 1 handful fresh basil leaves, finely chopped
- 2 1/2 teaspoons freshly grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons Hemp Seeds (my addition)
- 3 tablespoons coconut oil
- 6 large romaine or Bibb lettuce leaves
- Mango salsa, for serving
1. Make sauce: Combine raw cashews, 3/4 cup water, lemon juice, cumin, and salt in a blender and blend until smooth. Transfer to a container, cover and refrigerate until ready to serve.
2. Make burgers: Toast millet in 2 batches in a large, dry skillet over medium heat, stirring regularly, for 3 to 5 minutes. (Millet should smell nutty when done.) Transfer toasted millet to a bowl before adding second batch. Combine millet and 2 1/2 cups water in a pot and bring to a boil. Reduce heat to a simmer, cover, and cook until millet is tender and even in color, 15 to 20 minutes. Toward end of cooking time, add a pinch of salt. Let cool. Combine flaxseeds and 3 Tbsp. water in a small bowl; let stand until mixture forms a gel, about 10 minutes. Mix well. Combine carrot, scallions, basil, hemp seeds, lemon zest, lemon juice, salt, and pepper in a large bowl. Once millet is cool, add it to bowl along with flaxseed mixture and mix well. Using your hands, shape mixture into 6 burgers.
3. Heat oil in a large skillet over medium heat. Cook burgers until golden brown, 7 to 8 minutes per side. Serve warm over 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 refrigerator or 1 month in freezer, stored between pieces of parchment in a sealed container.
NOTE: I did not make the Cashew Cream Sauce or Mango Salsa. I did, however, make Peach Banana Salsa!
Recipe from Health.