Skip to content

Burgers & Beer: Ultramarathon Burger & Wasabi Potatoes

If this burger is good fuel for Ultramarathoner, Scott Jurek, then think what it might do for the rest of us.

Scott Jurek’s Lentil-Mushroom Burgers

In Scott Jurek’s book, Eat & Run, reviewed in my Under the Covers book series this week, this famous ultramarathoner shares many of his favorite recipes. Unlike a few other vegan athletes, Scott’s recipes are doable for the average Joe. Not “over the top” with weird ingredients that you identify with another species:).

I hope to share many of his good eats with you. Jurek emphasizes that protein is not synonymous with meat. Not only will you improve your health, reduce your likelihood of disease, but you may actually improve your athletic performance on a plant based diet. Scott Jurek did. This is one recipe that is as “meaty” as you can get for a vegan entree.

Chow down brothers and sisters! After your run, of course!

Served here open faced on a slice of crusty garlic bread

THE FUEL
1 cup dried green lentils
2 1/4 cups water
1 tsp dried parsley
1/4 tsp black pepper
3 garlic cloves, minced
1 1/4 cups finely chopped onion
3/4 cup finely chopped walnuts
2 cups fine bread crumbs (I used whole wheat)
1/2 cup ground flax seed
3 cups finely chopped mushrooms
1 1/2 cups de-stemmed finely chopped kale or spinach
2 T olive oil (or coconut oil)
3 T balsamic vinegar
2 T dijon mustard
2 T nutritional yeast
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp paprika

Bring water to a boil, then add lentils, parsley, 1 garlic clove, and 1/4 cup onion. Simmer 35-40 minutes.

Combine chopped walnuts, bread crumbs, and 1/2 cup ground flax seeds in a bowl and set aside. (Coffee grinder is great for grounding flax seed).

Sauté with olive oil 1 cup chopped onion, 2 minced garlic cloves, mushrooms, and kale (or other winter greens) for 8-10 minutes. Allow to cool.

Remove lentils from heat, add the Dijon mustard, balsamic vinegar and mash together.

In large bowl, combine lentils, sautéed vegetables, and bread crumb mixture. Cool in fridge.

Form twelve 4″ patties and cook on stove or grill until lightly crispy and browned on both sides. Delicious with or without a bun, on a salad, or in a tortilla. I recommend a simple topping so you don’t spoil the show!

Oven Baked Wasabi Potatoes

 

THE SIDE KICK
4 potatoes, cubed (peeled or unpeeled)
2 T canola oil
2 T seaweed flakes
1 T wasabi powder
2 tsp sugar
1 tsp salt
1 tsp rice vinegar
Cooking spray

*Seaweed flakes can be found in the spice section of an oriental market or you can grind your own from nori or kombu. I purchased Nagai’s Aonori Prepared Seaweed locally.

Preheat oven to 475F. Spray roasting sheet with cooking spray. Toss cubed potatoes with ingredients in a bowl and spread out on baking sheet. Roast 25-30 minutes watching carefully. Flip potatoes over after about 20 minutes of cooking.

This recipe adapted from VegNews magazine from the book, Viva Vegan! by Terry Hope Romero.

Adventinus Weizen-Eisbock 

What better way to compliment a recipe from one of the world’s strongest runner’s, than by recommending a strong beer. Let me put it bluntly, this beer will knock your running socks off- literally!

The Brewery

Aventinus was introduced in 1907 and is named after Johannes Aventinus, a Bavarian historian. Brewed in Bavaria, Germany by G. Schneider & Sohn. [source]

As the oldest wheat beer brewery in Bavaria that began in 1607, beer has been brewed there without interruption ever since. [source]

The Taste

A strong, dark, yet super smooth beer that goes down way too easy. Think of it as you would a fine merlot. Full-bodied with a rich taste. The color is well matched to the intense flavor. At 12% alcohol, spoil yourself with just one so you don’t overdo it. We paid nearly $5.00 per bottle, so save this one for your patio after a hard training day:)

"“We get what we think we deserve."

 

Subscribe to FITskitz!

 

No comments yet

Leave a Reply

You may use basic HTML in your comments. Your email address will never be published or shared.

Subscribe to this comment feed via RSS