Sus Hive Recipe Library

Ethiopian Sweet Potato Peanut Burger

Chef/operator production sheet for Ethiopian Sweet Potato Peanut Burger. Use this page for station prep, service setup, holding decisions, and catering execution. Ethiopian Sweet Potato Peanut Burger has been moved into the hosted Uncle Cheese recipe system for operator review and sandwich-station publishing.

SandwichChef/Operator Production SheetUC Option A

Ethiopian Sweet Potato Peanut Burger

Sweet potato and lentil burger with peanut texture, spiced aioli, and fresh celery-tomato topping.

Yield: 4 burgers
Style: sandwich / burger build
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready

Ingredients

Burger
  • 1 lb sweet potatoes, peeled and chopped
  • 1/2 cup brown or green lentils
  • 2 cups water
  • 2/3 cup quick oats
  • 1/3 cup roasted peanuts, chopped
  • 1 tsp paprika
  • 1 tsp coriander
  • 4 tsp + 2 Tbsp Nitter Kibbeh, divided
  • Salt and black pepper
  • 4 burger buns, toasted
Salad & Aioli
  • 3 scallions, minced
  • 2 celery ribs, minced
  • 1 medium tomato, chopped
  • 1/4 cup cilantro, chopped
  • 1 Tbsp lime juice
  • 1 Tbsp neutral oil
  • 1/2 cup vegan mayo
  • 1 Tbsp Nitter Kibbeh

Prep / Cook Method

  1. Roast sweet potatoes with 2 tsp Nitter Kibbeh at 450°F for about 15 minutes until tender.
  2. Cook lentils in water about 20 minutes until tender; drain.
  3. Pulse sweet potatoes, lentils, oats, peanuts, paprika, coriander, and 2 Tbsp Nitter Kibbeh with salt and pepper until combined.
  4. Form into 4 burgers.
  5. Mix scallions, celery, tomato, cilantro, lime juice, and oil for the topping salad.
  6. Stir vegan mayo with 1 Tbsp Nitter Kibbeh to make aioli.
  7. Grill burgers about 3 minutes per side, then build on toasted buns with aioli and salad.

Finish + Service

  • Nitter Kibbeh drives the core Ethiopian flavor.
  • Pulse the burger mix only until it holds together.
  • Serve hot with the fresh celery-tomato topping for contrast.

Holding / Reheat / Catering Notes

  • Build close to service when bread texture matters.
  • Keep wet components controlled to prevent sogginess.
  • Label allergens and bread/dairy/egg components clearly.
  • For off-site catering, pack garnish/sauce components separately when quality improves service.

Scaling Notes

  • Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
  • For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
  • Record final batch yield after production so the recipe can be tightened on the next cleanup pass.