Ethiopian Sweet Potato Burger
[Vegan, Gluten-Free]

To Make the Burgers:

1. Preheat oven to 450°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 mayonnaise 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.

To Make the Nitter Kibbeh Aioli:

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.