Serious Thinking and Gluten Free Black Bean Salmon Burgers

by Joanne on March 1, 2011

In the next few weeks, I’m going to seriously weigh my options concerning the Boston Marathon.  Training has not been fun, not anything like my first marathon. I enjoyed just about every day of running training for WineGlass last October.  Trying to pursue my endeavors to train hard for Boston, I’ve been met with one set back after another. Is someone trying to tell me something?!!!

It’s time to think about the upcoming race and why I’m doing it. If the hurdles keep on coming, I’m going to back out of Boston 2011.  I want to enjoy running and look forward to every race with excitement and anticipation, not dread.  It’s too early to decide right now, especially since I’m just getting over the flu and nothing feels good anyway.  My one main concern is that if I choose not to run, I have to live with that choice without regret.  That might be very difficult for me to do.  Will keep you posted.

On a positive note:  I did have a good workout today, all be it riddled with coughing, I ran 9 1/2 miles.   5.5 interval session with a mile warm up and 3 mile cool down.  The pain in my ribs is still there but the P.T. said that is due to the over correction of my pelvic alignment.  The muscles along my side were shortened and since the pelvis has been realigned, those muscles got stretched out and running hard over extended them.  All in all, everything feels a bit better.

BURGERS!

Talk about a meal with nutrition!  This one will knock your socks off!  Fiber, antioxidants, omega-3 fatty acids, Vitamin D, Vitamin B12, Selenium… I’m running out of breath!  Black beans and salmon are a two very good foods for your body.  More on salmon HERE

I created a burger without the bread crumbs.  These are gluten free as long as you buy GF Tamari Sauce (soy sauce). 

DSC_6657

Makes 6 – 8 burgers

  • 1 can (15 oz) black beans – low sodium, drained, rinsed
  • 1/2 medium sweet potato – cooked and peeled (microwave it for 8 minutes to cook it in a hurry)
  • 1/2 small green bell pepper – seeded and diced small
  • 1 Eggland Best Egg (large egg)
  • 2 tsp Old Bay Seasoning
  • 3/4 tsp salt
  • 1 can (15 oz) Red Salmon – drain, remove large bones, and flake
  • 1 tsp Gluten Free Tamari / soy sauce
  • Olive oil for frying

Place the beans and potato in a bowl and puree either with an immersion blender or use your food processor.  I left the mix a little chunky but you can get it to a nice smooth puree if you prefer. A few whole beans add a nice texture though.  

Add the pepper, egg, seasoning, salmon and tamari.  Mix it up.

Heat the pan with the oil for frying over medium-high heat. When hot, add the mixture in about 3 TBS per patty.  Form into a patty and let cook for about 4 – 5 minutes per side depending on the size of your burger.  Keep warm in a 190 deg. oven until your veggies are ready, about 5-10 minutes.  *We had grilled asparagus with our burgers – No Bread!

DSC_6658

There are enough natural carbs from the potato and beans without over doing it at dinner time.  No high glycemic rankings in this meal.

DSC_6660

Print Friendly, PDF & Email

9 Comments

  • […] Serious Thinking and Gluten Free Black Bean Salmon Burgers […]

    • At 2011.03.01 11:00, Heather said:

      Awwwwww………so sorry to hear you’re feeling so down about the race! I’m sure you’ll figure it out – just be true to yourself. We’re all here to support whatever decision that may be!

      • At 2011.03.01 16:42, Gera@SweetsFoodsBlog said:

        Hi Joanne!

        Just stop to say Hi!
        I’m still fixing posts and links after migration.
        Hope installing the new theme in several days.

        Excellent burger you’ll need lot of them after the marathon – of course you’ll running it – I’m sure 🙂

        Cheers,

        Gera
        Gera@SweetsFoodsBlog´s last blog post ..Essential Vitamins for Good VisionMy Profile

        • At 2011.03.01 18:35, Liz said:

          Oh, Joanne, I’m sorry you are having a hard time with your training right now. I hope your decision, whichever way you go, will bring you peace of mind.

          These burgers look really good!
          Liz´s last blog post ..CEiMB- Shrimp Fried Rice with CabbageMy Profile

          • At 2011.03.02 10:22, Nancy Jean said:

            Hi Joanne,
            I totally agree w/your thinking about the Boston. You should be enjoying the training, and looking forward eagerly to the race without the least hint of trepidation or anxiety. Why do it if it isn’t fun? And possibly risk an injury which might take you out of any race for a long period of time? These setbacks over the last few weeks have taken a toll, and it seems to me you’ll have less time to feel confident about your state, physically as well as mentally. Ultimately this race is a choice, and not something you have to do.
            Hope your flu is close to being merely a memory. Best to you for the next couple of weeks. I know you’ll come to a decision you can feel good about. We all support and applaud you!

            • At 2011.03.02 10:23, Nancy Jean said:

              P.S. Those burgers look awesome!

              • At 2011.03.02 15:53, the dawn said:

                hope you get everything figured out! it’s so hard to be facing that serious of a race feeling less-than-prepared. make sure that you take all the time that you need before you make the decision. you’ll want to make sure that you don’t have any regrets.

                • At 2011.03.02 19:04, Judy said:

                  My goodness but these do look delicious. I must give them a try. Thanks for sharing.
                  Judy´s last blog post ..GLUTEN-FREE ALMOND BUTTER BEAUTY COOKIES IIMy Profile

                  • At 2011.03.06 11:16, Sophie said:

                    I love your tasty black bean & salmon burger a lot! The burgers look so appetizing!

                    MMMMMMMM,…!
                    Sophie´s last blog post ..Marinated veal escalopes with a sweet potato mash and rosemary scented carrotsMy Profile

                    Previous post:

                    Next post: