Spiced Roof of Africa Burger with Ethiopian "Wat" Inspired Sauce and Wilted Greens

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Ethiopian Berbere Spice Blend:
2 ½ Tbsp. Paprika
4 tsp. Cayenne Pepper
1 ½ tsp. Ground Fenugreek
1 ½ tsp. Ground Cardamom
1 tsp. Ground Coriander
1 tsp. Ground Ginger
½ tsp. Ground Allspice
½ tsp. Ground Turmeric
¼ tsp. Ground Nutmeg
¼ tsp. Ground Cloves
¼ tsp. Ground Cinnamon

"Wat" Sauce:
1 Tbsp. Ghee
2 Cloves Garlic
1/4 Large Onion
1/2 Cup Tomato Sauce
1 Tbsp. Tomato Paste
1 tsp. Sugar
1 Tbsp. Berbere Spice Blend
1 Tbsp. Cilantro, Chopped

Yogurt Sauce:
¾ Cup Greek Yogurt ("full fat", not non-fat or reduced fat)
3 Tbsp. "Wat" Sauce

6 Cloves Garlic
1 Large Onion
2 Tbsp. Berbere Spice Blend
2 tsp. Salt
½ tsp. Ground Black Pepper
2 lbs. Ground Chuck (80% lean)

Wilted Greens:
3 Cups Kale (lightly packed), Julienned
3 Cups Collards (lightly packed), Julienned
1 lemon, juiced
Sea Salt
¼ Cup Fresh Lemon Juice
¼ Cup Olive Oil
1 Tbsp Honey
2 tsp. White Wine Vinegar
¼ tsp. salt

Vegetable oil for brushing on grill rack
6 Sandwich size slices of Monterey Jack cheese
Mango slices (lengthwise slices, down the side parallel to the pit, about 1/8’ thick)
6 Good Quality Ciabatta Rolls (about 4’ by 4" square), sliced so that the bottom represents 1/3 and the top 2/3 of the height, with the top of each roll hollowed out slightly to accommodate toppings.
6 Tbsp. Ghee



To prepare Berbere Spice blend, combine all spices, working out any lumps with the back of a spoon, set aside.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To prepare "Wat" sauce, very finely mince (puree without liquefying) garlic and onion in a food processor. Add Ghee to a fire-proof pot and heat for a minute. Reduce heat to medium, add garlic and onion and sauté for about ten minutes stirring often. You do not want the onions browned, not even golden really, just cooked down. Add remaining ingredients and continue cooking at medium heat another 5 minutes, stirring often. It is important that this sauce not scorch, so adjust heat as necessary or move pot to area of lower flame if necessary. Reduce heat to medium low, and continue cooking for another 20 minutes. Bubbles should just be breaking the surface of this thick sauce while cooking – not sputtering or spitting, so adjust heat or move pot to an area of lower flame if necessary. Allow to cool completely.

To make yogurt sauce, combine yogurt and "Wat" sauce and mix well. Refrigerate until assembling burgers.

To make the patties, very finely mince (puree without liquefying) garlic and onion in a food processor. Combine garlic and onion mixture and mix well, then add to ground chuck, and work the entire mixture together with a fork. The proper technique here is "fold and twist". You are inserting the fork into the mixture and twisting over-and-over to mix ingredients, periodically folding the mixture in on itself, rather mashing the meat together. Divide meat mixture into 6 equal portions, form 6 patties and refrigerate until ready to grill.

Return heat on grill to medium-high.

To make wilted greens, combine greens, juice of one lemon and just a pinch of sea salt. With one hand grab fists full of the greens and knead, or massage, between fingers and palms until the vegetable wilts, about 3 minutes. Whisk olive oil into lemon juice until a dressing begins to form, continue whisking and add honey, white wine vinegar and salt. Toss dressing together with wilted greens. Cover and set aside in refrigerator until burger assembly.

Brush the grill rack with vegetable oil. Gently place the patties on the rack, cover and cook on one side 4 to 5 minutes. Gently turn once using your fingers to break the burgers fall, and cook another 2 to 3 minutes. Place cheese on burger and cook another minute or two. Brush cut sides of the rolls very lightly with ghee, place on the rack during the last minute or so of cooking, and toast only until light golden brown (a minute or so).

To assemble burgers, place burgers on bottom slice of roll. In the top of each roll, first spread a generous 1 Tbsp. Yogurt-Wat sauce, 1/6 of the wilted greens and a slice of mango. Depending on the progression of wilting in the greens, you may have slightly more than will fit comfortably in the burger. If you have a little more than needed, simply save for a later snack. Add the top to the bottom and enjoy!