At the beginning of the summer, I was excited to share with you about the Mealthy CrispLid attachment that turns an electric pressure cooker into an air fryer. Since then, I have been enjoying my Mealthy CrispLid to make tofu, tempeh, and vegetables such as mushrooms, squash, and mock French fries. Most recently I made some Black Bean, Wild Rice, and Millet Veggie Burgers. I wanted to give the CrispLid a chance to show its stuff with those burgers, and it didn’t disappoint!
Disclaimer: This post contains a giveaway that is sponsored by Mealthy CrispLid. All opinions are my own. This post also contains an affiliate link which allows me to earn fees (at no additional cost to you) if you make a purchase using that link. If you missed my original post about the Mealthy CrispLid, you might want to go find out why this lid has been a game-changer for me.
Those veggie burgers? They turned out great! Possibly the best burgers that I have made, but maybe I was just super hungry.
The Mealthy CrispLid helped them get crispy 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.
When it comes to air frying, the Mealthy CrispLid is a winner and a great addition to any electric multicooker. The only complaint I have is that the size of the basket limits how much you can cook in each batch. I sadly could only fit three veggie burgers in, and I had made four of them.
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.
(As an aside, the other day I was making a salad for lunch and washing the lettuce. Yes, I am that kind of cook and eater. I realized that washing the lettuce might be the most time-consuming part of making a salad so I made more than twice as much as I would be eating at lunch so I could get the dinner salad washed and spun dry. I do use a salad spinner, and it is an essential piece of kitchen equipment for me. Click here for my favorite one!)
Enter to Win a Mealthy CrispLid
But back to the CrispLid: one lucky winner from the U.S. or Canada will be chosen by random selection at 9 pm PST on August 19th to receive a Mealthy CrispLid. To be entered to win and leave a comment here on this blog post with the number one reason/food that you want to cook in your Mealthy CrispLid. For a bonus entry, visit us on Instagram.
And if it turns out that you don’t win (sorry but there is only one winner), and you still want a CrispLid you can order one from Mealthy with free shipping until the end of August 2019 by using my affiliate link.
Just to let you know, the price of the CrispLId is going up to $59.95 on August 16th (which is before this contest ends but if you ordered one and you win, we will figure that out.)
Black Bean, Wild Rice and Millet Veggie Burgers
- 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
- 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.
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.
I love my salad spinner also. I haven’t seen another one like the one I have. It is electric. Once you spin your lettuce dry, you can send your cucumber and other vegetables down the chute and it will either slice of shred them on top of your salad. I bought it at big lots.
Jill Nussinow says
That sounds like an amazing salad spinner. I have never seen one like that. What brand is it?
Is this contest over? Does this fit any size instapot? Can you do some low carb recipes for instapot. They are hard to find. Thank you
Jill Nussinow says
There are no current contests, thanks for asking.
I teach eating that is generally higher carb but I do do some lower carb recipes that are vegetable based.
The Mealthy CrispLid fits the 6 and 8 quart Instant Pot.
Marie Judd says
I love to cook good vegetarian/vegan food for many people, especially disabled and blind, and do on a regular basis each week. It helps them to see eating this way is delicious and healthy. I really get excited over trying new, innovative small appliances that help with this and shorten work in the kitchen. The first thing I will do if I win this is to make your Veggie Burgers with it. 🙂
I’d love to have this to make healthier versions of some comfort foods — one being crispy fries, of course. It would be perfect to use with my either of my two Instant Pots!