Cook quinoa according to package's instructions. Mash the Canned Cannellini White Kidney Beans (1 cup). Grate the Garlic (1 clove). Slice Sweet Onion (2) and set aside.
In a mixing bowl, add Quinoa (2 cup).
Add mashed beans, Panko Breadcrumbs (1/2 cup), garlic, Chipotle Chili Powder (1 teaspoon), Salt (1/2 teaspoon), Ground Black Pepper (1/2 teaspoon), and Egg (1). Mix everything together.
Add Sharp Cheddar Cheese (3/4 cup) and mix.
Mix well again and form into 4 or 5 equal burger patties. Place on a plate and put in the fridge.
Preheat oven to 425 degrees F (220 degrees C). Cut the ends of your Sweet Potato (4), cut it in half, then slice lengthwise.
Slice into strips.
Toss sweet potatoes with Olive Oil (4 tablespoon).
Add Chipotle Chili Powder (1/2 teaspoon), Cayenne Pepper (1/2 teaspoon), Smoked Paprika (1/4 teaspoon), Salt and Pepper (to taste) and toss together.
Transfer to a cookie sheet and spread out. Bake for 30 minutes, flipping halfway through.
While the fries cook, caramelize the onions. In a large skillet, heat Butter (1 tablespoon) over medium-high heat. Add sliced onions and toss. Cook for 15 minutes, stirring frequently, until softened.
Slowly add the Beer (1 cup), let it cook into the onions, add more and let it cook. Do this until the 1 cup of beer is gone or the onions are caramelized to your liking and the beer has evaporated. Remove from the skillet and keep warm.
In the same skillet, add Butter (1 tablespoon). Grab the quinoa burgers and cook until golden and crisp, about five minutes per side.
During the last minute or so of cooking add the Gruyère Cheese (to taste), cover the pan and cook 2 to 3 minutes or until the cheese has melted. If adding, cook Egg (4) to your liking.
To assemble the burgers, place each burger on one of the toasted Hamburger Bun (5).
Top with equal amounts of caramelized onions and sweet potato fries. Top with the cooked eggs.
Top with a bun and enjoy!