Ethné de Vienne’s Berbere Hamburger
20 MIN
10 MIN

Ethné de Vienne’s Berbere Hamburger


  • 1 lb (454 g) ground beef
  • 1 egg 

  • 2 tablespoons (30 ml) fresh ginger, peeled and grated
  • 2 cloves garlic, finely chopped 

  • 2 tablespoons (30 ml) berbere spices, ground
  • 1/4 Spanish onion, thinly sliced 

  • 1/3 cup (75 ml) clarified butter (or spicy butter)
  • Cream cheese, to taste 

  • Apple and mint relish, to taste (Lady Tartine)
  • 4 Berber bread (black cumin or fennel), cut in half and toasted
  • 1 tomato, sliced 

  • Salt and pepper


  1. In a bowl, combine the meat, egg, ginger, garlic, and 22.5 ml (1 1/2 tablespoons) of berbere spices.
  2. Shape the meat mixture into 4 patties. Set aside.
  3. In a large skillet, sauté the onion in 30 ml (2 tablespoons) of clarified butter. Sprinkle with the remaining spices. Season with salt and pepper. Transfer to a plate.
  4. In the same skillet, brown the patties in the remaining butter for 2 to 3 minutes per side or until cooked through. Season with salt and pepper.
  5. Garnish the bread with cream cheese and relish. Place the patties on the bottom bread. Garnish with onions and tomato slices.