½ cup millet
½ cup pumpkin, grated
½ onion, diced
1 tbls chives, chopped finely
Tamari to taste
¼ cup sesame seeds
2 eggs (or refrigerate mixture overnight and leave the eggs out)
4 spelt sourdough buns
1 tbls white (shiro) miso paste
1 tbls tahini, hulled
½ cup pumpkin, steamed
1 tbls sake or mirin (optional)
1 tbls ginger, grated
Sea salt to taste
4 Iceburg lettuce leaves
Cook the miilet as you would absorb rice, so 2 double the amount of water. Bring it to the boil the 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.
Fry the patties on the bbq with a little olive 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.