Spring has definitely sprung! This of course comes with some drawbacks in that the lawnmower is pulling some serious overtime. But along with the arrival of nicer weather and the onset of the growing season comes benefits that are nothing short of delightful! Today, we’re focused on the arrival of Ramps, which are a delicious and mild wild leek (not to be confused with its quasi-lookalikes, Trout Lilies or Lilies of the Valley, which are not edible). Of course, as a result, this recipe began with a nice little hike with my wife and dog while my son was at baseball practice. I thought it was a lovely stroll with intermittent (yet productive) stops, but our pup would disagree, as she couldn’t figure out why we kept stopping and stalling her hike…but she forgave us eventually.
Ramps in hand, we picked up some ground turkey, red bell pepper, and another early spring veggie in Asparagus to round out our primary ingredients. From there, we built our burgers, which we served alongside Wedge Fries (but without the Garam Masala). These would also go well with a side salad if you don’t want the potato.
Time: 30 Minutes
Ingredients:
- Burger Bun(s). We used Brioche
- Ground Turkey
- Asparagus
- Salt
- Ramps
- Salt and Pepper
- For your Aioli:
- Red Bell Pepper
- Mayonnaise
- Garlic Powder
Method:
- Dice your bell pepper, and cook it in a dry pan to char. Once your red pepper is charred and nicely pan roasted, transfer to a small bowl to cool. You’ll want to have your oven vent on as you cook, as this makes a little bit of smoke.
- Cut the bottom ends off your asparagus, and discard those. Then, cut your asparagus into 1″ strips, and pulse those in a food processor to mince.
- Combine your ground turkey and minced asparagus in a bowl, and sprinkle in a little salt. Mash together by hand to fully incorporate your asparagus into your turkey.
- Heat your grill or a flat pan (with a little oil). When that’s hot, form your patties, and add them to the surface. Cook for 6-7 minutes per side until your burgers reach an internal cooked temperature of 165 degrees F.
- As your burgers cook, combine your roasted red pepper, mayonnaise, and garlic powder, and stir to fully incorporate into a cohesive sauce.
- As your burgers finish cooking, rinse and slice your ramps. Then, sauté them in a little butter to wilt.
- When your burgers are done, place them on your bun, top with your sautéed ramps, and spread your aioli on the top bun.
- Devour, and enjoy!
