Spring Ramp Burgers
Simple home-style burgers flavored with ramp leaves. Serves 2-4
Servings: 2 People
Calories: 595kcal
Equipment
- 1 Medium mixing bowl
Ingredients
- 1 lb ground beef
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 oz fresh ramp leaves, cut into ½ inch dice about 2 cups
- Cooking oil or lard as needed
- Optional burger garnishes of your choice mayonaise, ketchup, pickles, lettuce, buns, etc.
Instructions
- Mix a handful of the ramp leaves and burger well, then form into 4 patties, a bit thinner than you might typically make--it's fine if they're irregular, season all over with the salt, and allow to rest overnight in the fridge, uncovered.
- If you can remember, try to flip the burgers at least once to help both sides dry out.
- To cook, heat a heavy pan or griddle with a little oil until it begins to smoke (turn on the hood vent or open a window, etc) then sear the burgers, cooking for about 1 minute on each side for a good pink, pressing down once or twice to help some albumen come out and caramelize.
- Toss in the remaining chopped leaves right as the burgers are just about done cooking, turn off the heat and stir for a minute to take the raw off, season with a pinch of salt, then smother the finished burgers with them. and serve however you like.
Notes
Most of the time, I don't bother to go all out with buns at home. Typically I eat these open-faced on a good piece of toasted bread with whatever fixings I like, and a big green watercress salad on the side.
Nutrition
Calories: 595kcal | Carbohydrates: 4g | Protein: 40g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 20g | Trans Fat: 3g | Cholesterol: 161mg | Sodium: 742mg | Potassium: 772mg | Fiber: 2g | Sugar: 1g | Vitamin A: 567IU | Vitamin C: 11mg | Calcium: 83mg | Iron: 5mg