By 300 Sandwiches
Posted in Dinner, recipes | Tags : black bean burger, cheese, dinner, ramp pesto, ramps, recipes, spring, vegetarian, weekday dinner
What do you call ramps that you have dug out of the trash because you accidentally threw away the good parts? Re-foraged ramps!
Yup, I did that. I rinsed them well, don’t worry.
Ramps, yo. So much flavor in such a small vegetable. I was running out of days that ramps are in season, so while I can still find them at Citarella, I made ramp pesto. It’s a bit more rich and pungent than regular pesto. But it’s awesome on crackers and a great condiment for savory black bean burgers for a weeknight dinner. It also allowed E to finish sending out both our wedding invitation and helping us with some book launch organizing things.
The good part of the ramp is the white bulb at the end, next to the root which you cut away. The leaves are usually used for color, but you can sauté them and devour those, too. As I was rattling off emails of people to add to our guest list for our book party (more on that to come!), I chopped away at those ramps and for some reason chucked the white bulbs in the garbage. Just absentmindedly throwing money down the chute.
“Crap,” I said. E looked over.
“Well,” he pointed. “Fish them out of there!”
I really wanted ramp pesto.
They weren’t that far into the trash. As in, they weren’t covered in yesterday’s coffee grounds just yet. Can ..I..reach..them..oh…wait. let me get a fork…I mean…oh…yes, there’s one….and maybe…
And this is why I called them re-foraged ramps.
I dug 6 ramp bulbs out of the trash. Rinsed well. Chopped. And made pesto. Re-foraged ramp pesto. It’s a thing. Well, now it is.
Oh, you do know our book is on sale May 19, and you can order a copy today here, right?
2 cans black beans, drained
1 garlic clove, chopped
1/2 onion, chopped
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
2 tablespoons red pepper, chopped
1/3 cup breadcrumbs
salt and pepper
6 hamburger buns
6 slices provolone cheese
6 romaine hearts
1 bunch ramps
1/2 cup wanuts
1/3 cup parmesan cheese grated
1/2 cup olive oil
squeze of lemon juice
few pinches of sea salt
black pepper to taste
Make ramp pesto: slice off root of ramp (keep the bulbs and the green leaves, discard the rest) and coarsely chop the white bulb of them. Place in food processor and pulse with walnuts. Toss in a small handful of the chopped green leaves for color, then add parmesan cheese. slowly add olive oil until you reach desired consistency. then dd lemon juice, and salt and paper to taste. Combine until smooth.
Next, black bean burgers: combine a half a can of black beans, garlic and onions. Pulse in food processor. Then in a large bowl, add the rest of beans and mash. Then add cilantro, parsley, breadcrumbs and egg. Mix until well-combined, then form into 4 inch patties (large enough to fit your hamburger buns). Pop in the refrigerator for about 30 minutes. Then, in a large skillet over medium heat, brown for about 5 minutes on each side until patties brown and hold together. Flip, then when there’s a minute of cooking time left, add a slice of provolone cheese. Toast buns. Slather ramp pesto on buns, and layer on burger patty and cheese, then lettuce. Top with top of bun, and serve.
Makes at least 6 burgers.
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