Quinoa Veggie Burger Topped with Sweet Potato and Eggs

For the Burger: In a large bowl combine the Red Quinoa (340 g) , Great Northern Beans (1 can) , Panko Breadcrumbs (25 g) , Farmhouse Eggs® Large Brown Egg (1) , Garlic (1 clove) , Chipotle Peppers in Adobo Sauce (2 g) , Salt (3 g) , and Ground Black Pepper (1 g) .

Mix well to moisten the ingredients and then mix in the Aged Cheddar Cheese (115 g) .

For the Fries: Spread strips of Sweet Potatoes (3) out over large baking sheet. Spray with coconut oil cooking spray.

Then sprinkle with Chipotle Peppers in Adobo Sauce (2 g) , Paprika (1 g) , Cayenne Pepper (as needed) , Salt (3 g) , and Ground Black Pepper (as needed) . Toss with your hands to evenly coat.

For the Onions: While the fries cook, caramelize the Onion (1) . Heat skillet, coat bottom of the pan with Coconut Oil Cooking Spray (as needed) . Add onions and cook over medium-high heat, stirring frequently, for 10-15 minutes or until soft and caramelized. Set aside and keep warm.

For the Burgers: While the onions are caramelizing, spray another pan with coconut oil cooking spray, remove quinoa burgers from fridge, add to skillet and cook until golden and crisp, about five minutes per side. During the last minute or so of cooking add the Muenster Cheese (6 slices) , cover the pan and cook 2-3 minutes or until the cheese has melted.

For the Eggs: While the cheese is melting and the burgers are cooking the last few minutes, set aside the onions, spray the pan again and cook the Eggs (6) a couple of minutes on the first side and 30-45 seconds on the other side or until they are cooked to your liking. I like my egg runny!

To assemble the burgers, place each burger on a Hamburger Buns (6) with equal amounts of caramelized onions and sweet potato fries. Add the egg and serve!