- 1 pound ground beef
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 2 ounces sharp cheddar, grated (our favorite was 4 ounces of Beecher’s Flagship cheese)
- 2 ounces gruyere, grated
- 1 cup mayonnaise
- 1/4 cup ketchup
- 1/4 cup of a medium heat green chile sauce
- 2 soft French-style rolls (not sweetened like brioche, more like a soft baguette)
- Crisp lettuce leaves
- 1 tomato, sliced
- 1/4 of a small white onion, cut into thin rings.
- Wash and slice the lettuce, tomato and onion to get ready for the construction at the end.
- Cut the rolls for later.
- Pound the beef in a large bowl with the salt, pepper and cumin to equally distribute.
- Divide the mix into 4 and press into fairly flat quarter-pounder sized burgers.
- Place the patties onto a medium-heated flat iron grill or a frying pan and cook for about 2 minutes before flipping.
- Grate both cheeses and mix them together, scattering plenty on top of each flipped burger.
- Cook for another 90 seconds with a lid on the pan or a metallic bowl over the flat iron to trap in the heat... you’re aiming for the under-side of the burger to cook, leaving the middle still a little pink and the cheese to begin melting.
- Whisk the mayo up in a bowl with the ketchup and green chile sauce.
- Spread plenty onto both top and bottom of the rolls, then stack up a lettuce leaf or two, 2 onion rings and a couple of slices of tomato onto the bottom half of each.
- Tower one cheesy patty on top, followed by another so that you have a double in each roll.
- Place the lid of the roll on top and push down.
- Tuck in while still hot and serve with fries and more Ambrosia sauce on the side.