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
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
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.
Rosemarie Cowit says
Would love to win a Mealthy Crisplod. I love my Instant Pot and have trusted you with teaching me to use that through your books and online resources so I know if you say this is a good product it is!
Susan Belsom says
This recipe looks delicious as well as healthy. With a couple of health issues now, I began looking for ways to use more grains, beans, and vegetables instead of meat. Your Vegan Inder Pressure cookbook has become indispensable for pressure cooking, and now the Mealthy Crisplid provides another way to enjoy healthy food without sacrificing flavor and texture. Thanks, Jill Nussinow.
Rachel says
Also followed you on Instagram 🙂
Rachel says
I’d love to win this to make sweet potato fries!
Karen says
I want to learn to cook a burger patty that is not mushy when you bite into it. I don’t have a oven at this time and I have never tasted a veggie burger that wasn’t mushy.
Thank you for doing this and thank you for allowing us to feel good about what we cook for ourselves and others. Your recipes rock!