Spicy Ramp Burgers

It's a little messy but it's our
makeshift fishing kitchen.
- Cheat River, Preston County, WV

As I wrote about yesterday, the ramps around here were ready a lot sooner than normal. This week will be filled with the recipes I listed yesterday as well as a few pictures. First on the menu this week are my Spicy Ramp Burgers, they were taste tested on a fishing trip a few weeks and to say the least there was not any leftovers. But there were a few complaint of being to full to continue fishing. I'll take that as a complement / approval. If you remember last year, I made traditional "Ramp Burgers," this recipe is very similar but I promise it will give a new flavor to an old favorite nor will it dissapoint.

Ingredients

• 1 lbs. of Ground Beef or Venison
• 3 to 5 Ramps (bulbs, stalks, and greens included)
• 1 Large or 2 Small Jalapeno Pepper(s)
• Salt & Ground Black Pepper (Preferred Amount)
• 1 teaspoon - Ground Sage
• 1 Tablespoon - Worcestershire Sauce

Step One: Mince or finally chop the ramps (bulbs, stalks and greens) and jalapeno pepper(s)** and add to a large mixing bowl. 

**- To reduce the heat/spiciness of the burgers you can remove the seeds from the pepper(s) before mincing them. I have done this both ways, with the seeds removed there is more of a smoky, warm flavor while leaving the seeds in does provide a little more tangy, kick to the burgers. This is all based on personal preference of those eating the burgers and yourself.

Step Two: Combine the minced ramps and peppers and ground beef or venison to a mixing bowl and mix together. 

Step Three: Add the Worcestershire sauce, ground Sage, and Salt and Pepper to burger mixture. Mix until mixture is blended thoroughly.

Step Four: If needed you can make these burgers immediately, but for the best flavor allow the mixture to sit/marinade in the refrigerator for six to twelve hours. 

Step Five: Make into burger patties and grill/cook. If choosing to make these into Cheeseburgers,  Pepper Jack Cheese is recommended.

Additional Quick Tip: If make these or any burgers to-go, I always like to pre-make my patties and separate them with parchment/wax paper and place them all in a container in the cooler so that there is one less step to worry about at meal time nor is there anywhere near the mess to deal with along the riverbank.