Eat and Run: My Unlikely Journey to Ultramarathon Greatness

by Scott Jurek

Lentil-Mushroom Burgers For any reluctant vegan who worries that nothing will ever replace the taste or texture of a juicy beef patty, consider the lentil burger. It might not matter so much that lentils are an excellent source of protein, that they are one of the fastest-cooking legumes, or that they are consumed in large quantities all over Europe, Asia, and Africa (even Idaho!). What will impress you is how tender, juicy, and “meaty” they taste. I grew up grilling over campfires, and I know burgers. These are as delicious as they come. Sometimes I’ll even take a few patties with me on long training runs and races. 1 cup dried green lentils (2¼ cups cooked) 2¼ cups water 1 teaspoon dried parsley ¼ teaspoon black pepper 3 garlic cloves, minced 1¼ cups finely chopped onion ¾ cup finely chopped walnuts 2 cups fine bread crumbs (see Note) ½ cup ground flax seed (flax seed meal) 3 cups finely chopped mushrooms 1½ cups destemmed, finely chopped kale, spinach, or winter greens 2 tablespoons coconut oil or olive oil 3 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 2 tablespoons nutritional yeast 1 teaspoon sea salt ½ teaspoon black pepper ½ teaspoon paprika In a small pot, bring the lentils, water, parsley, 1 garlic clove, and ¼ cup of the onion to a boil. Reduce heat and simmer, partially covered, for 35 to 40 minutes, until the water is absorbed and the lentils are soft. While ...