Black Bean, Wild Rice and Millet Veggie Burgers

I used to use my Mealthy Crisp Lid to make tofu, tempeh, and vegetables such as mushrooms, squash, and mock French (or sweet potato) fries.  Then, I made some Black Bean, Wild Rice, and Millet Veggie Burgers. These days, I use my Cuisinart Toaster Oven Air Fryer to do the same job. I often bake these burgers on parchment on the regular baking sheet rather than air frying them, although I am sure that I could air fry them. I love my toaster oven air fryer rack as it is so much larger than the Mealthy.
If you know me, you know that I love veggie burgers. And these turned out great.

If you don’t have cooked wild rice, you could use cooked brown rice instead. I really like millet in burgers and in other ways, too.

The burgers keep crisp around both the edges and the middle so that the burgers didn’t seem mushy at all. (And best of all, no added wheat gluten, so they are vegan and gluten-free.) I even froze burgers and later cooked them from frozen to see how they would be. They turned out just fine although you have to cook on a lower heat to prevent them from over crisping and drying out.

Up to 6 veggie burgers fit on my Cuisinart Air Fryer baking sheet or air fryer basket when only 3 of the would fit in the CrispLid (and likely the same for the Instant Pot air fryer lid).

The good news is, these burgers freeze well, so I decided that for my next batch I will do fifty percent more so that I have a total of six burgers. Then I can cook them three at a time and freeze the remaining for another time. It’s one of my easy food hacks. Make more than you want when you are cooking.

Black Bean, Wild Rice and Millet Veggie Burgers

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Ingredients

  

• 1/4 cup roughly chopped red onion
• 2 cloves garlic
• 1/4 cup sunflower seeds
• 2 tablespoons chopped jalapeno optional
• 2 tablespoons nutritional yeast
• 2 tablespoons cilantro or parsley optional
• 1 cup well-cooked black beans
• 1/2 cup cooked wild rice but you could use brown rice, black rice or red rice
• 1 to 3 teaspoons Bragg liquid aminos
• 1/2 cup cooked millet or more of the other grain that you used

Instructions

 

• Put the onion through nutritional yeast (or herbs if using)  in a food processor and pulse until the onion is chopped up and the seeds are broken up. Add the black beans and wild rice and process until it comes together but not too long. Add that mixture to a bowl and add Bragg amino and millet. Stir.
• To form the burgers, I used a Mason jar lid with plastic wrap and put 1/2 cup of the burger mixture pack it down. I put the burgers on a plate and then transferred them to the parchment-lined CrispLid basket which was on the high trivet.
• I cooked them at 400 degrees for 8 minutes, then turned them carefully and did another 8 minutes on the other side.

Notes

I had the wild rice and black beans already cooked, and I decided that I didn’t want my usual blend of black and red rice, so I cooked millet, which I had not done in a long time. The first batch of burgers didn’t have millet, but when I was mixing the ingredients for the second batch, the millet called to me, asking to become part of the burger. I made it so!

I chose to barely season the burger and let the toppings shine through although any seasoning blend would likely work in this burger but not so much if you do have cilantro. Parsley is much more a blank slate. Or make them as I did – simple and delicious. They freeze well. Put waxed paper between them and reheat in the Mealthy CrispLid (or another air fryer) at 325 for about 10 minutes until crispy and hot. (This will also work with the burgers in the burger chapter of Vegan Under Pressure.)

You can easily cook these in the oven without an airfyer, lid or otherwise. I like to cook my veggie burgers on parchment.

Thank you all for entering. The winner is Tiffany.

If you didn’t win, you might still want to consider purchasing a CrispLid from Mealthy as I heard that there is free shipping until the end of August. Here is the link.