Walnut, Courgette and Millet Burger

So I've started on the gourmet recipes!

I made the burgers following the recipe as written. I did not use the relish but the Lemon and Mint Labna.

The millet is a great consistency for veggie burgers as getting them to bind is one of the more challenging things. I really liked the idea of cooking it in curry powder and turmeric first. Having said that, I found the amounts in recipe a bit on the subtle side - so, like you, I would want more spice than the author suggests.

The Lemon Mint Labna (I got some fresh mint and added about a tablespoon chopped) and chutney flavours over-powered the flavour of the burger by quite a lot when it was dished. I'm not sure how much that would be remedied by more flavouring in the millet and possibly more seasoning overall. I was possibly a bit light handed on the salt and pepper. Even so, I have a feeling that the burger may work better with a more subtle sauce accompaniment.

It worked great with baked potato - particularly as the potato was in the oven for a long bake as I had to jump out to buy some mint - so the skin was well cooked and nutty.

The recipe suggests that the recipe makes 4 - I have managed to make 6 - so the author must be making some big buggers as mine are not shy.

I'm afraid my camera was acting up tonight so the final picture of the dish is out of focus and a bit rubbish. I did manage to get a couple through the cooking process which may make up for it a bit.

Cooking the grated courgette and chopped mushroom into onion mix - I did do the salting and rinsing thing with the courgette.

Mixing the dry and fried ingredients - it was clear the mixture would bind well even before adding the beaten egg.

I was a good way through the meal before I managed to get the camera to take this! Not great ... sorry.