Millet Burger with Miso and Pumpkin Sauce
Celebrity chef, author & nutritionist, Janella Purcell, cooks a gluten free & tasty Millet Burger with Miso and Pumpkin Sauce over Heat Beads® BBQ Briquettes on highly rated TV show Good Chef Bad Chef.
- ½ cup millet
- ½ cup pumpkin, grated
- ½ onion, diced
- 1 tablespoon chives, finely chopped
- tamari to taste
- ¼ cup sesame seeds
- 2 eggs (or refrigerate mixture overnight and leave the eggs out)
- 1 tablespoon white (shiro) miso paste
- 1 tablespoon tahini, hulled
- ½ cup pumpkin, steamed
- 1 tablespoon sake or mirin (optional)
- 1 tablespoon ginger, grated
- sea salt to taste
- 4 spelt sourdough buns
- 4 iceburg lettuce leaves
Cook the millet as you would absorb rice, so the general rule is to use about double the amount of water to the quantity of rice. Bring it to the boil then drop to a simmer until the water is gone. Taste, it should be almost soft. If not, add a little more water. Put the lid on and turn the heat off. Let sit, covered for 10-20 minutes.
Allow it to cool a little, then add the pumpkin, onion and herbs. Mix then add the tamari. Leave in the fridge overnight if you can.
Roll into patties that will fit your buns. Then roll in sesame seeds.
To make the sauce, mix together (using a hand blender or just mash) the miso, tahini, pumpkin, sake and ginger. Season.
Grill the patties on the BBQ with a little olive oil or rice bran oil. Cook on both sides. To assemble, spread the inside of the buns with some of the sauce then top with the pattie. Top with lettuce and serve.