So, by now you’ve either eaten your way through my new cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body, or you’re still drooling over the 200+ recipes that look too good to be true, right?
I thought so.
Today I’m sharing another recipe from my book (even though I’m sure most of you have the book sitting in front of you)– but for those of you who don’t have it yet and need another excuse to purchase it. Here it is: My Fabulous Lemon Basil Millet Burgers with Mango Salsa and Cumin Cashew Cream Sauce. Need I say more?
These burgers are amazing. They’re so delicious and easy to make. My parents loved testing this recipe over the summer and they’re super easy to pop into the oven and bake to perfection. Plus, you can top these burgers with my Cumin Cashew Cream Sauce (dairy-free, of course) and my Mango Salsa. Now if that doesn’t sound like the perfect Spring/Summer dish to you then I don’t know what is.
These babies are perfect for a weeknight dinner, a weekend dinner party when you are entertaining or an afternoon lounging with friends that you want to impress with your clean eating skills.
No matter when you make them, you’ll want to call me and thank me….they’re simply delish. I know you’ll approve of them.
As you’ll notice, there are 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!
p.s. Costco, Sam’s Club, Barnes & Noble and Whole Foods Market are all carrying my cookbook so hopefully you can find it in one of these stores near you or online at Amazon.com.
Try to buy everything organic. Here’s why I eat organic: The Benefits of Eating Organic.
Text excerpted from EATING CLEAN, © 2016 by AMIE VALPONE. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
- For the Millet Burgers:
- 1 cup millet
- ½ teaspoon sea salt, plus a pinch for cooking millet
- 1 tablespoon ground flaxseeds
- 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
- Mango Salsa, for serving (see below)
- Large drizzle Cumin Cashew Cream Sauce, for serving (see below)
- Cook the millet with a pinch of salt. Set aside to cool.
- Combine the flaxseeds 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 flaxseed 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.
Leftover Cumin Cashew Cream Sauce will store in a sealed container in the refrigerator for up to 5 days.
- 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.
- 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.