A Perfect Feast

The Equipment I Used

A Food Processor- You’ll need this to make the Roasted Ramp Mayonnaise. If you don’t have a food processor, you could use just mince the ramps up finely.
A Cast Iron Skillet- I use this to pan cook my burgers. But you can use any skillet.

The Ingredients Needed for Cheeseburgers with Roasted Ramp Mayonnaise

Ramps- These are also called wild leeks. Here in the Hudson Valley you can find them in the spring. They need to be cleaned very well.
Mayonnaise- I always use Hellmann’s mayonnaise.
Ground Beef- Lately, I’ve been buying grass fed ground beef. I feel like it’s easier to digest, and less likely to leave me feeling yucky afterwards.
Buns- I like to use brioche buns.
Lemon Juice- Use freshly squeezed lemon juice.

How I Made my Burgers

First, I roasted my ramps. Don’t forget to cover the pan.
Next, I made the mayonnaise in my food processor.
Then, I formed my beef patties and cooked them on medium heat in a cast iron skillet. We like our burgers well done.
Finally, I spread the mayonnaise on my buns and added the burgers and all the toppings.

If you like burgers, you need to try these tasty Cheeseburgers with Roasted Ramp Mayonnaise.

Cheeseburgers with Roasted Ramp Mayonnaise

Burgers topped with cheddar cheese, tomatoes, lettuce, red onion, and creamy Roasted Ramp Mayonnaise.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 1 15

Total Time 1 20

Course Main Course

Cuisine American

Servings

Calories 540 kcal

Ingredients

1 pound ground beef chuck meat
¼ tsp. each kosher salt and black pepper
1 tbsp. olive oil
4 ounces extra sharp cheddar cheese, shredded
4 leaves butter lettuce
4 slices tomato
4 slices red onion
4 brioche buns

For the Roasted Ramp Mayonnaise:

4 ramps, with leaves, cleaned
½ cup extra virgin olive oil
½ cup mayonnaise
1 tbsp. lemon juice
¼ tsp. black pepper

Instructions

Begin by making the Roasted Ramp Mayonnaise: Preheat the oven to 300 degrees. Place the ramps and oil in a small casserole. Cover the casserole and bake it for 45 minutes, or until the ramps are tender. Remove the ramps from the oil. Set aside the oil for another use. I used mine to drizzle over steamed broccoli. Put the ramps in the food processor, along with the rest of the ingredients. Process until the ramps are combined with the mayonnaise.
Next, make the burgers: Sprinkle the beef with the salt and pepper and form it into four patties.
Heat a cast iron skillet on high heat. Drizzle the cast iron skillet with the oil and cook the burgers to your desired doneness. When the burgers are almost done, top them with some of the cheese.
Serve the burgers on the buns with the lettuce, tomato, onions, and Roasted Ramp Mayonnaise.

Nutrition

Calories: 540kcal

Keyword beef

Tried this recipe?Let us know how it was!

beef

by Sharon

May 27, 2022

Focaccia with Basil Pesto Butter

Focaccia with Basil Pesto Butter is one of our favorite appetizers. I start this recipe by hand-kneading an easy focaccia dough. Next, I topped the dough with olive oil and spices and baked it until it was golden brown. While the focaccia baked, I made …

breads

by Sharon

May 25, 2022

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus is one of our favorite summer appetizers. I start this dish by cooking dried chickpeas until they’re tender. While the chickpeas are cooking, I roast red bell peppers. Then, I process all the ingredients in my food processor. Finally, I serve …

Uncategorized

by Sharon

May 23, 2022

Miso Ramen with Spring Vegetables

Miso Ramen with Spring Vegetables is one of our favorite spring soups. I start this soup by baking some rich pork belly. Then, I make a fragrant miso broth. Finally, I add ramen noodles and lots of fresh fava beans, mushrooms, carrots. We like this soup for several reasons. First of all, I like that the entire soup can be made ahead of time. I just keep all the components separately and give the pork a final sear before serving it. Secondly, I like that this is a complete meal. No side dishes are necessary. And, lastly, we all love the rich and delicious flavors in this soup.

The Equipment I Used

A Dutch Oven- I like to make my soups in an enameled cast iron Dutch oven. But you can use any five quart or larger pot. For this soup, I used my Le Creuset Dutch oven.

The Ingredients Needed for Miso Ramen with Spring Vegetables

Pork Belly- Be sure to take the skin off the pork belly. After searing the pork, you can use use a kitchen torch. I used the Culinary Jo Chef torch.
Chicken Stock- I always use my homemade chicken stock. The recipe is below.
Miso– Use red miso.
Ginger– I like to use fresh ginger root. You can store it in the freezer.
Ramen Noodles- You can find these in the Asian section of your market.
Eggs- For bright yolks, use pasture raised eggs. I like the Vital Farms brand.
Fresno Chilis- Beware, these add lots of heat.
Fava Beans- These need to be blanched and the waxy coating needs to be peeled off.
Mushrooms- I used plain white mushrooms, but you could also use shitake mushrooms.

How I Made my Ramen

First, I baked the pork belly. To save time, you can do this the night before.
Next, I made the broth. I also boiled the eggs and blanched the fava beans.
Finally, I divided the ingredients among the bowls.

If you like ramen soup, you need to try this warm and comforting Miso Ramen with Spring Vegetables.

Miso Ramen with Spring Vegetables

Ramen noodles in a red miso, ginger, and chicken broth with pork belly, carrots, and fava beans.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1 30

Chilling Time 1

Total Time 3

Course Soup

Cuisine Japanese

Servings

Calories 425 kcal