Tuesday, April 16, 2013

WV Ramp Burgers

Nothing says springtime like ramps.  It is a traditional spring ingredient in many dinners.  If you have the chance, try to get out and support the local ramp dinners or try to dig a few wild ones yourself.  The creativity in the kitchen can be endless.  We have many dishes that we use them in, but these burgers are by far my favorite.  When shaping the hamburger patties, indenting the middle with your thumbs, will help to ensure a more even burger  in the finished product.

1 Pd. Hamburger
1 Egg, beaten
1 C. Ramps, cooked, (Vary depending on taste)
¼ C. Breadcrumbs, unseasoned
1 pkg. Bacon

Wash and clean a large plate full of ramps. Finely chop. In large skillet, place 3 bacon strips and heat over medium heat. Add ramps. Cover and cook over low heat until softened and tender. Meanwhile, fry the remaining bacon until crispy and then drain on paper towels and set aside. When ramps are finished, remove the bacon from the skillet and place ramps in sieve to drain any extra liquid.  Measure out 1 cup of cooked ramps.  Reserve any remaining ramps for another use or for burger topping.  In a large bowl, combine hamburger, egg, ramps and breadcrumbs. Season with salt and pepper. Shape into patties and grill over medium heat until desired doneness. Top with the reserved bacon and your favorite condiment on buns.