Black Bean, Wild Rice and Millet Veggie Burgers plus a Mealthy CrispLid Giveaway

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 19^th 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

Print Recipe Pin Recipe

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.