BY BROOKE SJOBERG
Ambur Fire owners Sally and Scott Amburgey sit at a picnic table with their three children, from left, Scarlett, Charlie and Liam.
PHOTOS BY BROOKE SJOBERGCOMMUNITY IMPACT NEWSPAPER
AMBUR FIRE FAVORITES Some of the most popular items on the menu include: 1 The Smashburger with fries ($11.99) 2 The Southern banana pudding ($4) 3 Kickin' Jalapeno dip ($5 for a half pint, $8 for a pint and $15 for a quart) 4 The Brisket Plate ($16)
Ambur Fire Family business comes back strong after March tornado totals trailer A mbur Fire started with a bowl of jalapeno dip made in Sally and Scott Amburgey’s northeast Round Rock kitchen.
and open a food truck at the parking lot of Christian Brothers Automotive. Ambur Fire is now located in the Johnson-Gordon Farmers Market at 5430 Hwy. 79, Round Rock. Several months after the business opened, a March 21 tornado took town a telephone pole and caused it to crash into the Ambur Fire food trailer. The collision totaled the trailer, but the Amburgeys were able to cater several events while rebuilding and resumed operations at the farmers market in May. Through their business, the Amburgeys support local commu- nity organizations and schools. The Amburgeys said they are setting an example of a strong
work ethic for their three children, Charlie, Liam and Scarlett. Scott said their oldest son, Charlie, has even operated his own lemonade stand alongside the food trailer, learning the costs of operat- ing a business. Scott said one of the hallmarks of the Ambur Fire menu is its locally bred and fed meats. From its half- pound smashburgers to brisket that is roasted for 12 hours, none of the meat served at Ambur Fire contains hormones or antibiotics, he said. “What really makes a dierence is good quality,” Scott said. “It’s good quality. And people even will say, ‘Hey, your burgers, they taste dierent, like it’s real meat.’”
Ambur Fire Johnson-Gordon Farmers Market 5430 Hwy. 79, Round Rock 512-800-2984 www.amburre.com Hours: Mon.-Sat. 11 a.m.-8 p.m., closed Sun.
Sally was experimenting in her kitchen when she created what is now the eatery’s signature Kickin’ Jalapeño Dip while recovering from a hospital visit. “I was trying to keep myself occupied. I couldn’t do too much on bedrest,” Sally said. Eventually the Amburgeys began catering for local businesses and events. As word of mouth helped grow the Ambur Fire brand, the Amburgeys decided to purchase a 16-foot trailer
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