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Appalachian Ramp Burger with Sweet Pepper Mayonaise

I developed this recipe with my family. I am a native to the southern Appalachian mountains. I remembered that, growing up as a child here my dad loved ramps! So, when I saw the contest in Southern Living, I decided to develope a recipe, using Ramps, and did so by testing it on my children. They LOVED it! So I would like to enter my Ramp burger in my Daddy's memory. Jamie


4 medium sized ramps, minced
1/2 teaspoon ground paprika
1/4 teaspoon red pepper flakes
1/3 stick salted butter
1/2 teaspoon seasoned salt
1 fry pan
1 cup Bistro Blend Mozzarella & Asiago Cheese with Roasted Garlic (grated)
Sweet Pepper Mayonnaise:
2 tablespoons Worcestershire sauce
2 sweet red bell peppers, finely diced
1 carton (8 ounces) sour cream
1 teaspoon ground paprika
1/2 teaspoon black pepper
1 teaspoon onion salt
1/2 cup mayonnaise
1 pound ground chuck
1 pound ground beef
1 teaspoon ground cinnamon
1 tablespoon minced garlic
2 teaspoons seasoned salt
1 teaspoon freshly ground black pepper
1/2 cup seasoned bread crumbs
1/4 cup ice water
Vegetable oil to brush on the grill rack
6 onion rolls, split


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. In the fry pan combine ramps, paprika, seasoned salt, butter, and pepper flakes and sauté till ramps are soft, or about 3-5 minutes. Do not let this burn. Mix well and remove from heat to cool. To make the sweet pepper mayonnaise, combine the Worcestershire sauce, bell peppers, sour cream, paprika, pepper, onion salt, and mayonnaise in a large bowl & mix well. Refrigerate until serving. For the patties, combine the beef & ground chuck, cinnamon, garlic, salt, pepper, bread crumbs & ice water in a large bowl. Using your hands as little as possible, gently mix all ingredients together. Try not to over mix. Divide the mixture into 12 equal portions & slightly flatten. Now, using the ramp stuffing that has cooled & the Sargento’s Bistro Blend Mozzarella & Asiago Cheese with Roasted Garlic, divide both into 6 equal portions & place on 6 of the patties. Next, top the stuffed patties with the remaining six patties and roll in your hand to form a ball shape. Flatten slightly. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Flip the patties & continue grilling approximately 5 minutes longer for medium, and 6-7 minutes for well done; whatever your preference. Assemble the burgers by placing a generous amount of the sweet pepper mayonnaise on the top (& bottom if desired) of the rolls. You may add any choice of condiments & toppings, but I prefer none. Makes 6 burgers


Footnote: Ramps are of the Leek family, and grow wild in the Appalachian mountains here on East Coast. Further north they are referred to as wild leeks. Locally, they do go out of season in mid May but you can easily find them on the internet. They are freezable and hold up very well for as much as a year at a time.