Nepenthe Ambrosia Burger

Makes 4 Burgers

The Patty

1 ½ # of Fresh Ground Beef (the freshest, finest coarse ground, low-fat beef possible) 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.

Ambrosia Sauce

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.

The Bun

4 each Fresh Steak Rolls

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.

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