Quinoa Veggie Burger

Cook the Red Quinoa (2 cups) Thinly slice the Onion (1) . Grate the Garlic (1 clove) . Finely chop the Chipotle Peppers in Adobo Sauce (1/2 tsp) .

Cut the Sweet Potatoes (3) into strips. Mash the Canned Great Northern Beans (2 1/3 cups) . Beat Farmhouse Eggs® Large Brown Egg (1) . Shred the Sharp Cheddar Cheese (1 cup) .

In a large bowl combine the cooked red quinoa, great northern beans, Panko Breadcrumbs (1/2 cup) , beaten egg, grated garlic, chipotle peppers, Salt (1/2 tsp) , and Ground Black Pepper (1/2 tsp) .

Spread the strips of sweet potatoes out over a large baking sheet. Spray with Coconut Oil Cooking Spray (as needed) , then sprinkle with Chipotle Peppers in Adobo Sauce (1/2 tsp) , Paprika (1/2 tsp) , Cayenne Pepper (1/8 tsp) , Salt (1/2 tsp) , and Ground Black Pepper (1/4 tsp) .

Heat a skillet over medium-high heat. Coat the bottom of the pan with Coconut Oil Cooking Spray (as needed) . Add the sliced onion and cook, stirring frequently, for 10-15 minutes, until soft and caramelized. Set aside and keep warm.

While the onions are caramelizing, spray another pan with Coconut Oil Cooking Spray (as needed) , remove quinoa burgers from the 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) to the patties and cover the pan. Cook 2-3 minutes, or until the cheese has melted.

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 Eggland's Best Classic Eggs (6) for a couple of minutes on the first side and 30-45 seconds on the other side.

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