Guest Post: Post-Workout Veggie Burgers

I have had the opportunity to meet some amazing bloggers through Taste As You Go, some in person and some virtually via Google Reader and Twitter. In an attempt to introduce my readers to some bloggers they may not know about and to highlight the writing skills of some incredibly talented people, I will be featuring Guest Posts on Taste As You Go from time to time.

New York City is buzzing with excitement as it prepares to welcome the participants of the ING New York City Marathon on Sunday, November 1, so it is fitting that today's Guest Post was written by Ashley Hicks, one of my fabulous Twitter friends and one of my virtual running coaches. Ashley has been offering invaluable support and running tips as I prepare to run the Philadelphia Half Marathon in November. Seriously, I don't think I'd still be dragging my butt out of bed to train if it weren't for her. When you're finished reading Ashley's Guest Post, you should check out her blog, Black Girls Run. Thanks for writing, Ashley!

Hi, everyone! It's Ashley from Black Girls RUN! I'm a huge fan of the recipes that Michelle posts, and I'm really happy to be guest blogging. As an avid runner, I run four times a week and every Saturday is my long run day. It never fails that halfway through my nine-mile run, food is the foremost thought on my mind. I think this is partly because I pass by so many great restaurants, bakeries, and ice cream shops while running in downtown Charlotte.

However, afterwards, I am always torn between wanting a fabulous meal and not wanting to blow my hard work with a calorie-laden dish. Veggie burgers have become my happy medium -- they are full of protein and vegetables and really help me refuel. I'm not the biggest fan of store-bought burgers, so when I ran across this recipe from The Kitchn, I thought it would be a great template to help me create my perfect burger.

Post-Workout Veggie Burgers

1 can black beans, rinsed and drained
1 can white beans, rinsed and drained
1 tablespoon canned beets, finely chopped
1 teaspoon beet juice
1/4 cup portabella mushrooms, diced
1/4 cup red bell peppers, diced
1/4 cup carrots, julienned
1/4 cup red onion, finely chopped
1/2 cup oatmeal, packed
1 1/2 cups cooked brown rice
2 tablespoons barbecue sauce
1 tablespoon garlic, chopped
1 teaspoon chili powder
1/4 teaspoon black pepper
1 teaspoon Kosher salt
1 teaspoon mesquite seasoning
1 tablespoon pickled jalapeno peppers, chopped
1 egg white
Olive oil, for cooking the patties

In a large bowl, mash the black beans and the white beans with a fork. Add all of the chopped vegetables, the brown rice, and oatmeal. Stir in the spices, barbecue sauce, and egg white. If the mixture is too "wet," add more oatmeal. (You don't want the patties to be too wet or they will fall apart in the skillet.)

Form 6 patties out of the mixture. Heat olive oil in a large skill over medium heat. Cook the burgers for 3-4 minutes per side. Garnish with your favorite burger toppings and enjoy!

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