[\ˌper-ə-pə-ˈte-tik\]: wandering from place to place
(Photo Credit: Photographer: David Prince (at Outside Magazine); food styling by Megan Schlow)
After several months of anticipation, Scott Jurek’s book Eat & Run: My Unlikely Journey to Ultramarathon Greatness finally hit the shelves. I picked up a copy at B&N today and am already a few chapters in and enjoying every minute of it. I’ll probably post a review of the book in the near future, seeing as to how it should only take a day, or so, to read. But I thought that I would briefly highlight one of the wonderful inclusions in the book: recipes!
For those that do not know (meaning: “anyone who has not read Born to Run”), Jurek is kind of a legend in ultramarathon circles. Among numerous other triumphs, Jurek’s running career boasts 7 consecutive wins at the Western States 100, three consecutive victories at the Spartathalon (153 miles between Sparta and Athens), and a record time at the Badwater Ultramarathon (135 miles). To top off his incredibleness, Jurek has achieved these impressive feats on a purely plant-based diet. So when I found out that he was not only publishing a book on his life story, but also providing a good deal of recipes therein, I knew right away that I was going to be purchasing the book.
Tonight we decided to go ahead and try his recipe for Lentil-Mushroom Burgers. The recipe can be found via the recipe section on his blog, a recent article in Runner’s World, and another in Outside Magazine.
Overall, I have to say that this is a really incredible recipe. I’ve been making vegan burger patties for a while and have used quite a number of recipes as my base for inspiration. Often I make quite a few changes to any recipe that I am using, but this time I stuck to every detail. Well, if I am being honest, I did make one slight change. Instead of using dijon mustard I went ahead and used Sierra Nevada’s (incredible!) Pale Ale & Honey Spice Mustard. But such a minor change shouldn’t affect my impression of the recipe overall.
The patties were slightly difficult to cook. In some vegetarian burger recipes, one uses an egg to bind the patties together. That option isn’t made available here (obviously, it is Vegan), and when it came time to flip the patties the lack of a binding agent was made abundantly clear. But other than this slight problem, the burgers came out wonderfully. We served them on some Ezekial 4:9 bread with more Sierra Nevada mustard, tomato, spinach, and red onion. Once you got the burger between two pieces of bread, it was a little easier to keep together.
In short, it is a recipe that I highly recommend. This is a good thing because it is designed to make 12 patties. I only ended up with 9, so 7 of those are sitting in the freezer waiting for a day when we need a very easy meal. Perhaps I will try to provide an update at a later date when I discover how well they cook after being frozen.
Anyway, go out and buy the book. Or at least check out the recipe at one of the sites above and give it a try. I promise that you won’t regret it.