There should totally be more pictures of these black beans cakes; you see, I meant to but I got distracted when I originally made them. They made a fine burger and this morning they made a fine vehicle for fried eggs, salsa and cheese.

My friend Leah quite liked them but since she’s a better cook than I am, I daresay she will perfect this recipe better than I ever could. Regardless, one recipe, many uses.

Black Bean Veggie Burgers

from “Living Gluten-Free for Dummies” by Danna Korn (Wiley)

3 lbs. canned black beans, rinsed and drained (or use cooked dried beans)

1/4 cup diced onion

1/2 cup diced red bell pepper

1 tsp. cayenne pepper

1 tsp. cumin

1/4 cup egg substitute

1 cup cooked quinoa (which should be thoroughly rinsed before you do anything to it)

2 tbl. chopped cilantro

2 tbl. olive oil, divided

8 crisp cold lettuce leaves, washed and patted dry (optional)

salsa, also optional

In a food processor or blender, add the beans, onion, bell pepper, cayenne, cumin, egg substitute, quinoa and cilantro. Process the mixture until it has a consistency that you can mold into patties. Shape the mixture into 8 patties.

In a large skillet over medium heat, add 1 tablespoon of olive oil. Add as many patties as will fit in the skillet and fry for 2 minutes per side, turning once. Add the remaining tablespoon of oil and cook the remaining patties.

Wrap each patty in a lettuce leaf, topping with salsa, if desired.