A sooner than expected update on the burger + running /= good things experiment. Last week I tried a beyond burger for the first time. And it just so happened to be the night before the weekly running club I take part in. I couldn’t pass up the opportunity to test.
Experimental conditions: only difference between Beyond burger night and past burger nights was the make-up of the patty (and 1 seasoning I omitted to get a “purer” Beyond experience). Still used buns and cheese, etc.
Results: new personal record run the next night
Usual caveats: correlation does not prove causation, small sample size, this is really only an experiment because I decided to call it that, blah blah blah
But doesn’t it? caveat: Ended up having a second Beyond burger night the same week and had a solid run the next day (different route, more hills and mileage, so no new personal best).
Super scientific conclusion: meat and performance don’t mix well for me, but dairy doesn’t seem to play a huge factor.
But what about the Beyond burger experience, dude?! I’m sold.
It honestly tasted like meat. The first bite adaptation was more like adapting to a different type of meat than a non-meat burger alternative. The first time I baked the patty, I have grilled them since. Grilling is definitely better. The crunchy exterior and caramelization that occurs from grilling is a big improvement over baking. I am 100% going to keep experimenting with these plant-based alternatives and see what happens.
I have two different batches, one from a black bean and one from a white, waiting to answer this question with.