Ethiopian-Inspired Lamb Burger

This burger was inspired by the flavors of Ethiopia. The unmistakable flavors and spiciness of berbere are irresistible, while the timatim offers a welcome cool crunch to the burger. Most meals are served with injera, a type of sourdough flatbread, but we’re using a sourdough bun. While it’s traditional to eat with your right hand in Ethiopia, you’re going to need both for this burger!

Serves: 6 Regular-Sized Burgers

Ingredients:

Timatim:

• 2-3 large tomatoes, diced
• 2 jalapeños, seeded and diced
• ½ medium red onion, diced
• 1 teaspoon kosher salt
• 2 teaspoons lemon juice
• 2 teaspoons olive oil

Awaze Aioli:

• ½ cup mayonnaise
• 1 tablespoon Berbere seasoning
• 1 tablespoon red wine
• 2 teaspoons lemon juice

Burger:

• 2 pounds ground lamb
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated

• 2 tablespoons Berbere seasoning
• ½ teaspoon kosher salt
• canola or vegetable oil for brushing grill
• 3 tablespoons butter, softened
• 6 sourdough buns

Instructions:

Timatim:

1. Combine all ingredients for the timatim, mix until well combined, and set it in the refrigerator until ready to use

Awaze Aioli:

2. Combine all ingredients for the awaze aioli and set aside until ready to use

Burger:

3. Preheat grill to medium-high heat
4. Combine lamb, garlic, ginger, berbere and salt. Gently mix until incorporated but do not overwork the meat
5. Divide the meat mixture into six equal portions and form them into burger patties, slightly larger circumference than the bun; then brush the grill lightly with oil and grill the burgers, about 4-5 minutes on each side
6. Spread a thin layer of butter on the cut side of the buns, and put them cut side down on the top layer of the grill and allow them to toast

Assemble:

7. Spread the aioli on the bottom bun, place the burger patty, then top with the timatim salad and the top bun