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TriathlEats: Black Bean Burger With Guacamole

Fire up the grill and flip for this spiced-up, protein-rich veggie burger from triathlete-chef Diane Elmore.

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Black bean burger with guacamole. Photo: Felicia Perretti

Fire up the grill and flip for this spiced-up, protein-rich veggie burger from triathlete-chef Diane Elmore.

Ingredients

For burgers:
3 T olive oil, divided
1 bunch scallions, thinly sliced
1 poblano pepper, finely chopped
1 jalapeño pepper, finely chopped
4 cloves garlic, minced
1 15 oz can black beans, drained
and well rinsed
½ cup cilantro, minced
½ cup breadcrumbs (gluten-free
if desired)
1 large egg
1 T chili powder
1 T cumin
Salt, to taste

For guacamole:
2 ripe avocadoes
1 T cherry tomatoes, minced
2 cloves garlic, minced
1 jalapeño pepper, minced
¼ cup cilantro, minced
1 lime, juiced
Salt, to taste

Instructions

Heat 1 tablespoon of oil in a skillet. Add scallions, poblano, jalapeño and garlic. Season with a pinch of salt. Cook to soften—about 5–7 minutes over medium heat. Transfer to a food processor. Add the beans and pulse 3–4 times to chop ingredients. (Be careful not to turn the mixture into mush by over-processing.) Transfer the black bean mixture to a large bowl and mix in the cilantro, breadcrumbs, egg, spices and salt. Shape into 4–6 burger patties. Refrigerate, covered, for at least 30 minutes. Heat 2 tablespoons oil in a large skillet. Cook burgers until browned on both sides. To prepare the guacamole, mash the avocado. Then add all ingredients and continue mashing together. Adjust flavor to your liking, then serve burgers with guacamole spread.

RELATED RECIPE: Black Bean & Quinoa Burgers

Triathlete-chef Diane Elmore. Photo: Felicia Perretti

Meet the Triathlete-Chef

Giving birth to her second son in 2007 led former opera singer Diane Elmore to change her lifestyle in two drastically different ways: She graduated from culinary school and started her personal chef business (Opera Chef); and she raced her first triathlon in an attempt to lose weight. As the Princeton, N.J., native has gained more experience as a triathlete, she’s also noticed a change in her cooking. “Before, I was cooking pastries and junk,” she says. When she started triathlon, she weighed 230 pounds, but has since lost 80 pounds through her healthier lifestyle, and she’s even inspired her husband and son to race. While she’s previously done sprints and Olympics, she’ll be racing Ironman 70.3 Princeton and the New Jersey Marathon this year in preparation for a potential Ironman in 2015. Like many triathletes, her goals include racing Kona one day, but “more importantly, I use it as a tool to keep me and my family healthy, and hopefully inspire others to live a healthy lifestyle as well.”

Are you a triathlete who’s also a chef? Email fuel@competitorgroup.com and you could be featured on this page.

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