Venison Burgers with Wild Ramp Aioli
I've been eating so many ramps I may turn into one. (Tis the season) If you're looking for a fun a new way to mix up your wild ramps with wildgame these venison burgers with ramp aioli are for you! You can always swap the venison in this recipe with ground beef.
1 pound ground venison
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon black pepper
the white parts of one bunch of wild ramps
4 slices of cooked bacon, halved
Cheese of choice
4 slices tomato
4 burger buns
For the Ramp Aioli:
The green parts of one bunch of wild ramps
1 tbsp. extra virgin olive oil
1/2 cup mayonnaise
1 tbsp. lemon juice
Make the Ramp Aioli: On low heat, cook the ramps in the oil until they're tender. Put the green parts of the ramps and the oil in the food processor, along with the mayo and lemon juice. Process until the ramps are combined with the mayonnaise. Set aside in the refrigerator until the burgers are finished.
Combine ground venison, Worcestershire sauce, white parts of the ramps, salt, onion powder, and black pepper in a large bowl. Being careful not to overwork the mixture, mix it together with your hands.
Shape the mixture into 4 patties. To help prevent any burger from rising up in the center, press your thumb into the center about halfway down. This keeps the burgers flat.
Place the burgers on the preheated grill and cook for about 5 to 6 minutes on each side or until done to desired temperature. Melt cheese on the burger during the last minute of cooking.
Place on a toasted bun with cooked bacon, lettuce, and tomato and dollop of the ramp aioli.
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