- 1 cup millet
- ½ tsp. sea salt plus a pinch for cooking millet
- 1 Tbsp. ground flaxseeds
- 3 Tbsp. water
- 1 large carrot peeled and grated
- 4 scallions thinly sliced
- 1 handful fresh basil leaves finely chopped
- 2 Tbsp. fresh lemon juice
- 2 ½ tsp. fresh lemon zest
- ½ tsp. freshly ground black pepper
- 3 Tbsp. 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)
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Cook the millet with a pinch of salt. Set aside to cool.
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Combine the flaxseeds and water in a small bowl; set aside for 10 minutes until the mixture forms a gel, then mix well.
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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.
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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.
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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.
Uncooked Millet 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.