This burger with fries has no bun, and no deep fryer, it’s a millet stack. After a bit of experimentation with our original millet burger recipe, and a few taste trials, we came up with this fusion of flavours. A great way to enjoy a grain that is easy to digest and naturally gluten free. (And I really love it with the kumera and carrot fries, although they’re really “bakes” not “fries.”)
Love how the food processor does all the dicing for me in this recipe.
You can easily make these ahead of time, baking or pan frying them just before serving. Handle the burgers carefully if you are storing them prior to baking, as they can break easily in this state. Alternatively simply refrigerate the mixture, then form the burgers just prior to baking/frying. For the ultimate burger, team up with roast capsicum halves and dress with cashew topping (recipe coming soon.) For tips on making the “vege fries” see the end of this post.
If you fancy a tasty millet pilaf, you can follow this recipe up to the end of step 7, then simply stir in the sliced spring onion and coriander. Serve on a warmed plate and sprinkle the pilaf generously with baked, diced capsicum and eggplant cubes and a handful of the crunchy savoury seeds. Accompany with a dressed salad.
Millet Stack Burger & Fries
Tbsp = Tablespoon 15ml, tsp = teaspoon 5ml, cup = 250ml
- 3 sun-dried tomatoes (the dehydrated ones work well, but any type is okay)
- 1 Tbsp olive oil
- 60g onion, peeled (½ standard onion)
- 1 clove of garlic, peeled
- 1 generous tsp coriander seed
- 1 scant tsp cumin seed
- ½ tsp tumeric
- 1 generous tsp grated ginger
- 125g millet
- 385g water
- ¼ tsp salt
- 1½ tsp Rapunzel vegetable stock powder
- ½ tsp Bragg seasoning (you could substitute soy sauce)
- 100g carrots, peeled (2 med carrots)
- 40g red capsicum, de-seeded (¼ large capsicum)
- 100g kumera, peeled (½ large kumera)
- 15g or 2 Tbsp sesame seeds
- 25g (3 rounded Tbsp or ¼ cup) Savoury Almond Sticks (see recipe by clicking this link)
- 1 good-sized spring onion
- handful fresh coriander (leaves and stalks)
- juice and grated zest of half a lemon
- spice grinder/coffee grinder or mortar and pestle
- food processor (normal blade and grater attachments)
We make this like a pilaf.
- Cut the sun-dried tomatoes into very small pieces with a pair of kitchen scissors. Set aside.
- Warm the olive oil in a solid frying pan with reasonably high sides (you will also need some kind of a lid, I usually just use the wok lid or the large saucepan lid as our non-stick frypans don’t have lids.)
- Place the garlic and onion in the food processor and chop finely. Add to the pan, stir over a med high heat until soft.
- Meanwhile, grind the coriander and cumin seeds in a spice/coffee grinder or with a mortar and pestle. Grate the ginger (or bash it in the mortar and pestle with the seeds).
- Once the onion is soft, add the coriander, cumin, ginger and tumeric to the pan. Stir over the heat 1 minute until all the flavours are released.
- Add the millet, stir briefly to coat, then add the water, the sun-dried tomatoes and the rest of the second set of ingredients. With the heat up high, bring to the boil. As soon as it starts to boil stir, put the lid on and turn it down very low. Leave it to steam gently for 10 minutes.
- Meanwhile roughly chop the carrots and place in the food processor. Blitz with the chopping blade until you have very little pieces. After the 10 minutes of cooking time add the carrot to the pan, briefly stir in a little and replace the lid, leaving it to simmer another 5 minutes.
- Meanwhile prep the rest of the ingredients:
- Chop the capsicum finely in the food processor.
- Using the grating attachment (fine) grate the peeled kumera in the food processor.
- Slice the spring onion and coriander stalks finely with a sharp knife. Chop the coriander leaves roughly (or in the processor again).
- Grind the sesame seeds in the spice/coffee grinder, or a small blender if you have one.
- Zest and juice half a lemon.
- Once the millet has had a total of 15 mins cooking time, remove from the heat, leave the lid on, and let it sit another 5 minutes to finish cooking in its own steam.
- After the 5 minutes you can transfer to a large mixing bowl, or leave in the pan if it’s big enough to stir properly, and add all the other prepared ingredients and the savoury almond sticks. Mix together thoroughly.
- Using an ice-cream scoop, or just your (oiled or wet) hands, make balls of mixture – this recipe makes 16 good-sized balls. Dip the balls in gluten-free breadcrumbs (or cracker or cornflake crumbs, just blitz in a dry food processor) and place on a lined baking tray.
- Flatten the balls gently with your fingers, not too flat, they are nice with a bit of body, like thumb thickness. (You can store like this in the fridge for a day or two before baking if you like. You can also just store the mixture in the fridge and form the balls just prior to baking.)
- Brush the tops with olive oil and bake at 180° – 190°C for around 25-30 mins until golden and delicious. Alternatively you can fry them off in a pan with a little oil (instead of brushing the tops) until golden and delicious – this works well for a small quantity, although they do break easily, it would be advisable to chill the mixture first so it firms up a bit.
- Serve immediately with cashew dressing and a crisp salad.
- Peel kumera and carrots.
- Cut into shoestring fries shapes.
- Toss in a large bowl with olive oil and a good pinch of salt.
- Spread in a single layer on baking trays, and bake at 190°C for 35-45 mins until golden and crispy on the oustide, while still soft inside.