Day 5 of #VeganMoFo #Burger Extravaganza is an Ethiopian Sweet Potato and Peanut Burger with Nitter Kibbeh Aioli. Both the name and the burger are a mouthful, but, I promise, really damn good!
This burger requires the making of the Ethiopian spiced butter (oil, in this case), Nitter Kibbeh, however, that only takes about 2 minutes to assemble and 15 minutes to simmer. At this point anyone entering your home will be hypnotized by the aroma of simmering cinnamon, cardamom, clove and garlic and crash your dinner; be sure to make plenty of burgers.
As Kittee from Cake Maker to the Stars, aka Vegan Ethiopian Queen [can't wait for her cookbook!], will undoubtedly tell you, Nitter Kibbeh and Berber are the two top Ethiopian flavorings that you simply cannot do without.
To simplify this burger, but keep all the flavors, I've combined the two into one easy to make oil. This super spiced oil weaves its magic through the burger and right into the sauce. Ginger, garlic, clove, cinnamon, cardamom, coriander, paprika and cayenne will fill your kitchen. THAT right there is reason enough to make this.
Long burger post short, sweet potatoes, peanuts and lentils are the burger base, the Nitter Kibbeh Aioli is the sauce and a cooling celery-tomato salad is the crowning glory.
Time to gather your spices.
Ethiopian Sweet Potato and Peanut Burger with Nitter Kibbeh Aioli
1 pound sweet potatoes, peeled and chopped
4 teaspoons plus 2 tablespoons Nitter Kibbeh, divided, recipe below
½ cup brown or green lentils
2 cups water
⅔ cup quick-cooking oats
⅓ cup roasted peanuts, chopped
1 teaspoon paprika
1 teaspoon ground coriander
Sea salt and fresh ground black pepper
3 scallions, minced
2 celery ribs, minced
1 medium ripe tomato, chopped
¼ cup chopped cilantro
1 tablespoon lime juice
1 tablespoon neutral oil
½ cup vegan mayonnaise
4 burger buns, toasted
1. Preheat oven to 450-degrees F. Combine sweet potatoes and 2 teaspoons nitter kibbeh on a baking sheet. Bake 15 minutes or until tender. Cool lightly and transfer to a food processor.
2. Combine the lentils and water in a medium pot. Bring to boil, reduce to simmer and cook until the lentils are tender, about 20 minutes, stirring occasionally. Drain and add to the food processor.
3. Add the peanuts, paprika, coriander and 2 tablespoons nitter kibbeh to the food processor. Season with salt and black pepper to taste. Pulse just until combined and you can form burgers that will hold together. Form into 4 burgers about 3-inches in diameter.
4. Combine the scallions, celery, tomato, cilantro, lime and oil in a medium bowl. Toss well to combine and season with salt and black pepper. Set aside.
5. Combine the mayo and 1 tablespoon of nitter kibbeh in a small bowl. Stir well and set aside.
6. Heat a large grill pan over medium heat. Spray the burgers lightly with oil and grill the burgers until grill marks appear, about 3 minutes per side.
7. Assemble the burgers by spreading aioli on the bottom buns, adding a burger and topping with the salad. Serve with the top bun.
½ cup neutral oil
¼ cup chopped onions
1 tablespoon chopped garlic
1 (1-inch) piece of ginger, sliced
6 cardamom pods
2 whole cloves
1 cinnamon stick
2 teaspoon coriander seeds
1 teaspoon cumin seeds
½ teaspoon black peppercorns
½ teaspoon fenugreek seeds
¼ teaspoon ground turmeric
1 tablespoon paprika
1 to 3 teaspoon cayenne
½ teaspoon sea salt
1. Combine the oil, onion, garlic, ginger, cardamom, clove, cinnamon, coriander, cumin, pepper, fenugreek and turmeric. Bring to a simmer and cook for 15 minutes. Strain and stir in the paprika, cayenne and salt. Cool and store in an airtight container. It will keep in the refrigerator for up to 2 months.
© 2014 Copyright Zsu Dever. All rights reserved.
I am linking to these recipe parties: Healthy Vegan Fridays, What I Ate Wednesday and Virtual Vegan Linky Potluck.