This burger is great. The sauce is the best. It was one of the best burger I ate. I topped mine with tomato and lettuce. Thanks Sharon :) Made for I Recommend tag game
I was so pleased to find this wonderful story about Lolly and Bill Fassett's Nepenthe genesis. I've been a (Canadian) visitor since the 70's, and remember sipping wine on the open air patio, in front of the fire, watching a full, pale moon rise above the hills. My husband and I had just enjoyed Lolly's famous chicken, while our children had the Ambrosia Burger. We had each sneaked a taste of the others' choices. It was hard to decide which was more mouth-watering, so we came back the following day and switched. Nepenthe's wonderful chef shares a few of his choice recipes on their website. Check it out at www.nepenthebigsur.com (By the way, meals served on their famous outdoor patio were served in oval baskets, always accompanied by their great coleslaw, with hamburger/sandwich condiments in wicker holders.) BUT - their Ambrosia burger, made from local Carmel beef, is second to none. And this recipe is the one.
This is very simple to make...I agree with the ragged edges....that allows the smoke to seep into the burger. I did add some "Southern Seasoning", because it is wonderful. I made this for Best of 2009 Cookbook Tag, and I agree..this is one of the best!
This is an amazing burger, delicious in its simplicity. I served it with only cheese and the ambrosia sauce, buttering and toasting the buns as suggested. The sauce is just great and is a perfect pairing with the charcoal-grilled burger. Really loved this - thanks for sharing the recipe!
Thanks Sharon for a great burger!! I made this as written except I used ciabatta rolls because I didn't know what "steak rolls " were :) I really think that the grilled buns (with butter :) make the burger so good ...OH !!!and the Ambrosia Sauce, absolutely delish.
Fantastic! I especially appreciated the technique advice..perfect! I remember Nepenthes from a trip along the California coastline. Nepenthes is a really cool place..check it out if you're ever in Big Sur! Thanks for the recipe. :-)
I left out the cheese (with Sharon's permission) because I don't mix meat and dairy, but aside from that I didn't change a thing in the Ambrosia Sauce, and ambrosia it was! I used soy margarine to "butter" the buns, and this was a perfect Tuesday evening supper, thanks!