Ambia Burger Recipe

Peel (optional) and cut russet potatoes into 1/4–1/2-inch fries. Soak in cold water for 30 minutes to remove starch, then drain and dry thoroughly with kitchen towels.

Heat oil in a heavy pot or deep fryer to 325°F (about 160°C). Fry potatoes in small batches for 4–5 minutes until tender but not browned. Remove and drain on a rack or paper towels.

Increase oil temperature to 375°F (190°C). Fry blanched fries again, in batches, until golden and crisp, about 2–3 minutes. Drain, immediately season with salt, and keep warm in a low oven while finishing burger components.

In a skillet over medium heat, cook bacon slices until crisp, 6–9 minutes, turning as needed. Transfer to paper towels to drain, then roughly chop or leave whole depending on preferred presentation.

Reserve 1 tablespoon of bacon fat in the skillet (discard excess or save). Add 1 tablespoon olive oil and 2 tablespoons butter; melt over medium-low heat. Add thinly sliced onion, brown sugar, and a pinch of salt. Cook slowly, stirring occasionally, until onions are deep golden and caramelized, about 20–25 minutes. In the last 2 minutes add balsamic vinegar and stir to deglaze. Remove onions and keep warm.

In the same skillet over medium-high heat add a little oil if needed and sauté sliced mushrooms with fresh thyme, salt and pepper until browned and their liquid evaporates, about 6–8 minutes. Remove and keep warm with onions.

Form the 1 lb beef into four 4-ounce patties (or two larger patties if making double-stacked). Handle lightly and make a shallow dimple in the center of each patty to prevent doming during cooking. Season both sides with kosher salt, black pepper and garlic powder.

If using skirt steak (entraña) as a topping: cut into thin strips, season with salt and pepper, and sear quickly in a very hot skillet with 1 tablespoon oil for 1–2 minutes per side until medium rare to medium. Rest briefly and set aside.

Heat a heavy skillet or cast-iron griddle over medium-high heat and add 2 tablespoons vegetable oil. When smoking hot, sear patties 3–4 minutes per side for medium (adjust time for preferred doneness). During the last minute of cooking, top each patty with a slice of Swiss cheese and a sprinkle of crumbled gorgonzola; cover the pan or tent with foil to help cheese melt.

In a small bowl combine mayonnaise, sour cream (or crème fraîche), white truffle oil, lemon juice, minced garlic, salt and pepper. Whisk until smooth and taste — adjust truffle oil or salt to preference. Keep chilled until assembly.

Butter the cut sides of the buns. Toast them in a skillet or griddle over medium heat until golden, 1–2 minutes per side. Keep warm.

To assemble each Ambia Burger: spread a generous tablespoon of white truffle sauce on the bottom bun. Add a lettuce leaf and a slice of tomato if using. Place the melted-cheese-topped beef patty on the bun, then add chopped or whole bacon slices.

Top bacon with a spoonful of caramelized onions and a portion of sautéed mushrooms. If using the seared skirt steak strips, add them on top of the mushrooms for extra lomito/entraña flavor. Sprinkle a few extra crumbles of gorgonzola if desired.

Finish with the top bun and press gently. Serve immediately with hot hand-cut fries on the side.