Garden Millet Veggie Burger
Garden Millet Veggie Burger
1 cup millet, rinsed
2 cups sweet potato, peeled and diced
2 cups water
15 ounces low sodium cooked white northern beans, drained
½ cup raw pumpkin seeds (or sunflower)
½ cup shredded carrots
1 tablespoon extra virgin olive oil
1/2 teaspoon Spike seasoning or favorite seasonings
1/4 teaspoon cayenne pepper
¼ teaspoon cumin
1 teaspoon sea salt
Freshly ground black pepper to taste
Casual Cashew Sauce
1 cup raw cashews
3 tablespoons fresh lemon juice
¾ cup water
1 teaspoon favorite savory seasoning blend
Zest of 1 lemon
Pinch of sea salt
Fresh cracked pepper to taste
In large pot, combine millet, diced sweet potato and water. Bring to a boil then reduce heat and cover for 15 minutes until millet is tender. Remove from heat and let cool slightly.
Preheat oven to 400◦. Line a baking sheet with parchment or Silpat.
In same pot, add northern white beans. Using a potato masher or fork, gently mash the beans and sweet potatoes, leaving no large chunks. Add in raw pumpkin seeds, carrots, olive oil, and seasonings and mix together until combined. Form mixture into burgers, sliders or falafels. Place on lined baking sheet and bake for 20 minutes.
For cashew sauce: Zest a fresh lemon. Combine cashews, lemon juice, water, seasonings, lemon zest and sea salt in high powered blender and blend until smooth.
Use butter lettuce and tomato for bun substitute. Top veggie burger with Casual Cashew Sauce. Delicious.
*This recipe was adapted by Amie Valpone’s recipe in her Eating Clean cookbook and www.thehealthyapple.com
