For 4 of these delicious Ambrosia Burgers you'll need:1 ½ # of Fresh Ground Beef
Selection of the finest, coarse ground, low fat beef is extremely important.
Ours is ground fresh each morning before we receive it. Many butchers have tried
to recreate "Nepenthe Grind," but we only get ours through Carmel Meats and
Specialty Foods in Marina, CA. There is none better.
Form the meat into a
six-ounce ball, and roll in your hand to form together. Lay the ball on a clean
flat surface and press flat. The edges of the patty should be cracked and
broken, not perfectly smooth. This really enhances flavor.
The Patty must be
cooked on a hot open brazier, either over medium hot coals or open gas flame.
Turn the burger only once, immediately when you see blood rise to the top. When
you see clear juice rise on the cooked side, you've got a perfect medium
rare.
Wait as long as possible to add cheese, as this slows down cooking
time.
1 cup Mayonnaise
¼ cup Tomato Sauce
¼ cup Mild Chile Salsa
Mix the ingredients fresh for your Ambrosia Sauce. It is very simple, but what a great flavor it adds to your burger.
4 each Fresh Steak Rolls
2 TBSP Butter
Butter the buns before you toast them. When you turn your burgers, toast the buns on a pre-heated flat grill, or, over the open flame next to your burgers.
Upon request, have fresh lettuce, sliced tomato, onion and thin slice cheddar cheese near
by on a plate. The first bite of the burger should almost burn your palate. We
believe you can never serve an Ambrosia Burger too fast.
Serve with tossed
green salad and shoestring fries.