USimplySeason Berbere Spicy Ketchup - Blended with Berbere Seasoning, All Natural, Gluten Free, No High Fructose Corn Syrup, 12 Ounces Use anywhere you would normally use ketchup No High Fructose Corn Syrup No Artificial Preservatives Gluten Free Vegan Manufacturedin the United States 2 small onions 2 medium roma tomatoes 2 tsp. extra virgin olive oil 2 tbsp. Sutter Home zinfandel wine 1 tsp. Berbere spice 2 tsp. sugar 1 tsp. kosher salt Berbere Ketchup 1  lb. ground chuck 6 oz. ground lamb 2 tbsp. + 2 tsp. Berbere spice 2 tsp kosher salt 1/2 cup Sutter Home zinfandel wine Canola oil, for the brushing grill Sourdough buns, sliced Romaine lettuce leaves Finely dice the onions and tomatoes. Set aside. Heat up the olive oil in a pan until shimmering. Add the onions and cook until translucent. Add the tomatoes and wine to pan. Cook until the tomatoes break down into a paste. Add Berbere spice, sugar, and salt. Cook for 2 more minutes. Allow to cool while preparing burgers. Mix ground chuck, ground lamb, Berbere spice, salt, and wine together. Form 5 ounce patties, being careful not to handle the meat too much. Brush the grill with the canola oil. Cook about 4 minutes on each side. Take off the heat and allow to sit for 2 minutes. While burgers rest, put sliced buns on the grill for under a minute to heat them up, making sure not to burn them.