Ultimate Runner Boomer Burgers

This recipe was developed by Scott Jurek, a vegan ultramarathoner who my friend Craig told me about last summer. As you might expect, these burgers are packed with protein and nutrients. They also happen to be the most delicious veggie burgers I have ever made or tasted. So, there's that.

The recipe is not very difficult but is a little time consuming, If you do everything in the right order and manage your time well, you can have the whole thing done in about an hour and a half, including the 20 minutes.

To save money, I made them with canned mushrooms this time, and to be honest, I didn't notice any difference taste-wise from when I'd made them with fresh ones before. And they taste awesome: they look a lot like good old fashioned beef burgers and the taste is rich and meaty.

Jill and I brought a big batch wrapped individually in foil and heated them over the campfire on our recent camping trip. Delicious!

Ingredients:

-1 C dry green lentils
-2¼ C water
-1 tsp parsley
-¼ tsp black pepper
-3 cloves garlic, minced
-1¼ C onion, finely chopped
-¾ C chopped walnuts
-2 C bread crumbs (or oats)
-½ C flax seed meal
-2 Tbs nutritional yeast
-1 tsp salt
-½ tsp paprika
-3 C finely chopped mushrooms
-1½ C finely chopped greens
-2 Tbs coconut oil
-3 Tbs balsamic vinegar
-2 Tbs dijon mustard

To make:
1. First, prepare your lentils. Fill a medium pot or saucepan with water and stir in lentils, parsley, 1 clove garlic, ¼ C onion. Bring to a boil, then drop to a simmer. Heat, partially covered, for 35-40 min or until lentils are soft. Stir occasionally.

2. While the lentils are cooking, process the walnuts and breadcrumbs/ oats for 1-2 minutes, until quite fine. Put in a medium bowl and mix in nooch, salt, pepper, and paprika. Set aside.

Dry ingredients ready to be mixed!

3. In a medium frying pan, saute remaining onion/ garlic and mushrooms in coconut oil for 5 minutes. Add greens, and saute another 3 minutes. Remove from heat and set aside.

4. If lentils are done, put in a large bowl and mix in the balsamic and dijon and mash them into a thick paste with a potato masher or large fork (I used both in that order).

Mustard and balsamic added, waiting to be mashed.

5. Stir the nut/breadcrumb mixture and vegetables into the lentil paste. Mix well and refrigerate for 20 minutes. Preheat oven to 475F.

6. Form patties. Lightly oil a large baking sheet and place patties on sheet. Bake 5 minutes to a side. Serve or store! They freeze great.