Black Bean Burgers and Speedwork

Yesterday, I wasted too much time putting off my run. I didn’t run until after 1pm, so I ended up having a packet of Gu Chomps for “lunch” before I left so I had a little fuel in my stomach. (Don’t worry, I had real lunch when I got back.)

On my schedule:

2 mile warm-up, 2 miles tempo (8:25 pace), 3 minute jog, 2 miles tempo, 2 miles cool-down

What I hate the most about these speed workouts? The long warm-up and cool-down. I want these kind of runs to be fast all over, not just the fast parts. But I guess the warm-up and cool-down are good for me.

What I actually did:

2 mile warm-up, 2 miles tempo (8:06, 7:55!), stop my watch and walk for a minute or two (those two miles were intense) and then 2 more miles at tempo (8:27, 8:08), 1.5 mile cooldown. I ran down the West Side Highway and when I got to the High Line, I cut over there to finish my run. That always takes off half a mile, and I always forget that. And get too lazy to run in circles in my neighborhood to make up the extra half-mile. Oops.

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I had an Amy’s frozen pasta thing for lunch. It was both dairy- and gluten-free. Since I am such a carb-lover while training for the marathon (oh fine, always), I’m attempting to go for the gluten-free stuff occasionally when picking products that would ordinarily use wheat just so I can mix up my carb sources. (But I do love my wheat…) It was actually really tasty.

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Gratuitous puppy pic.

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For dinner, I decided to try something new. I’ve had a few cans of black beans in my pantry for months, and I’ve been meaning to try black bean burgers. Last night, my kitchen was looking awfully bare, and I was too lazy to go to the grocery store, so I decided to face my black bean burger fear.

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I found this recipe from I Believe I Can Fry and made quite a few substitutions. Basically, I used the beans, garlic and oats and added: 1/4 chopped onion, 1/2 chopped tomato, 1 handful (scientific, I know) chopped mushrooms. I threw everything except the oats in the Magic Bullet and hoped for the best. The Magic Bullet seemed to be having issues with the mixture, so I added a little water. It went from a bean-y mass to bean smoothie in 2.5 seconds. Uh oh.

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I threw the oats in and hoped for the best.

STILL BEAN SMOOTHIE. Crap. Luckily, Lizzy was online and I g-chatted her.

“LIZZY. I HAVE A KITCHEN EMERGENCY.”

I explained my conundrum, and she suggested adding in one beaten egg.

“NOPE. STILL BEAN SMOOTHIE.”

She then suggested adding in some bread crumbs. I only had planko, so I added in about half a bag of those.

DINNER SAVED! Burger texture!

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YES!

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I’d roasted some Brussels sprouts with balsamic vinegar (oh, yes!) and some sweet potato fries from Trader Joe’s and ate those alongside the black bean burgers.

I’d really like to trick my parents with these burgers one day.

17 comments on “Black Bean Burgers and Speedwork

  1. Lindsay

    Do you have a food processor? I’ve found that the texture for various veggie burgers comes out better in the food processor than in a blender like the magic bullet. They look good, though!

    Reply
    1. Theodora Post author

      @Lindsay: No, just a Magic Bullet. I do want to get a food processor at some point…when I got the MB, I thought it was the same as a food processor. Oops 🙂

      Reply
  2. Lizzy

    Agree food processors are the best things in the world and you can get mini preps for like 30 bucks. DO IT!!

    Glad I helped salvage dinner,

    AWESOME SPEED workout!! As I told you when I wrote out your plan… the warmup/cooldown is just as important as the workout- it warms up and cools down your muscles adn you get more mileage in : )

    Reply
  3. Kimra

    I did that exact same thing with burgers once, except I was attempting to make shrimp burgers. I am still haunted by those memories of shrimp smoothie.

    Reply
  4. Rachael

    Found your blog today through Sweat Once a Day – love it! You have a new reader 🙂 I lost about 25 pounds earlier this year through taking up running and changing my diet…just makes ya feel so much better!

    Reply

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