Ethiopian-Spiced Berbere Burgers

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Tomato relish:
2 small onions
2 medium roma tomatoes
2 tsp. extra virgin olive oil
2 tbsp. Sutter Home zinfandel wine
1 tsp. berbere powder
2 tsp. sugar
1 tsp. kosher salt
Burger patties:
1 ½ lb. ground chuck
6 oz. ground lamb
2 tbsp. + 2 tsp. berbere powder
2 tsp kosher salt
1/2 cup Sutter Home zinfandel wine
Canola oil, for the brushing grill
Sourdough buns, sliced
Romaine lettuce leaves



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high To prepare tomato relish: 1. Finely dice the onions and tomatoes. Set aside. 2. Heat up the olive oil in a pan until shimmering. 3. Add the onions and cook until translucent. 4. Add the tomatoes and wine to pan. Cook until the tomatoes break down into a paste. 5. Add bebere powder, sugar, and salt. Cook for 2 more minutes. 6. Allow to cool while preparing burgers. To prepare burgers: 1. Mix ground chuck, ground lamb, berbere powder, salt, and wine together. 2. Form 5 ounce patties, being careful not to handle the meat too much. 3. Brush the grill with the canola oil. 4. Cook about 4 minutes on each side. 5. Take off the heat and allow to sit for 2 minutes. 6. While burgers rest, put sliced buns on the grill for under a minute to heat them up, making sure not to burn them. To serve: Add a dollop of the tomato relish and spread on the bottom part of the bun. Place a burger patty on top of the relish. Add a romaine lettuce leaf to each burger. Top with the remaining part of the bun. Serves 6.