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This is possibly going to be the most West Virginian post I’ve made to date. We we’re in the middle of having Easter when my Mom mentioned she found some ramps close by earlier that week. Next thing you know Rob’s eyes are as big as saucers and I’m scaling what felt like a ninety degree hill in my Easter dress to pick ramps. 🤷‍♀️

We picked a bushel big enough to concoct three recipes which all turned out pretty great. In case you didn’t know, ramps are STRONG! A little goes a long way, yall. I personally don’t want to be knocked down by the cross of onion, garlic, and Appalachian mountain taste that is a ramp. I want the right about of flavor that makes you say – “I don’t know WTF this is, but I like it.”

Ramp Butter

Rob made this one for me. He took the pictures too 😘. We plan on using this as a topper for steaks this summer. If you have some ramps and want to bump that grilling flavor up to 11, this could be the recipe you’re looking for. It can easily be frozen so you can get it out as needed. Another suggestion I have would be to freeze it in ice cube trays, but Big Mountain Daddy didn’t see my vision so we have butter rolls.

You will need:

  • 7-10 ramps
  • 2 sticks of butter
  • A Kitchenaid mini chopper (or similar food processor)
  • Plastic wrap

Instructions:

  • Cut one stick of butter into cubes. Place into mini chopper and process until you’ve reached a smooth whipped texture.
  • Chop 1/2 of your ramps and place on top of whipped butter.
  • Process until well blended.
  • Place on top of plastic wrap and form into roll.
  • Freeze.
  • Repeat with remaining ingredients.

I LOVE my Kitchenaid mini chopper. I have been using mine consistently for years because chopping by hand is not my jam. You can get your own with the link below!

Ramp Burgers

I modified my favorite freeze ahead burger recipe to work with the ramps. These can be tossed in a pan or cooked in an instant pot just like my Cheddar Ranch Burger recipe. Making this recipe big batch and freeze ahead works perfect for adding ramps. We’ll be able to enjoy them all summer, long after the short lived ramp season has passed.

You will need:

  • 8-10 ramps
  • 4 lbs ground beef
  • 4 packets ranch seasoning
  • 1 lb bag of shredded Colby cheese
  • Splash of Worcestershire sauce

Instructions:

  • Place 1/2 of your ramps into Kitchenaid mini chopper. Process as much as possible until ramps resemble a pesto consistency.
  • Place 2 lbs ground beef, 1/2 bag of shredded cheese, 2 packets ranch seasoning, chopped ramps, and generous splash of Worcestershire sauce into Kictchenaid stand mixer. Using my stand mixer is my method of choice for the burgers. I get a better more even mix and less of a mess.
  • Patty out burger mixture. Cover individual patties in aluminum foil. Place into gallon freezer bags, and freeze.
  • Repeat process with remaining ingredients.
  • Thaw out and fry or see my Instant Pot Cheddar Ranch Burger recipe for instant pot instructions.

If you are in the market for a Kicthenaid Stand Mixer, check out my link below!

Ramp Tacos

Ramp Tacos was my biggest no brainer recipe when it came to adding ramps. Literally just process your ramps and add to the beef while browning. Just because it was so simple doesn’t mean the flavor was though. Ramps in tacos is so so good! 😋 I made this recipe big batch and freeze ahead as well, because that is how I roll.

You will need:

  • 7-10 ramps
  • 4 lbs ground beef
  • 4 packets taco seasoning

Instructions:

  • Process ramps in Kitchenaid mini chopper. I didn’t process as much as I did with the burgers for the tacos. I wanted them at size that resembled chopped cilantro.
  • Add beef and ramps to a large pan. Incorporate ramps into the beef. Brown. (If you don’t have a pan large enough for 4lbs of beef, split recipe in half).
  • Drain beef and follow seasoning package instructions for tacos. (add season, water, simmer)
  • Serve immediately how you would prepare tacos if desired.
  • Allow remaining beef to cool. Place into gallon freezer bags and freeze. Prepare in slow cooker and on the stovetop when you’re ready for another round of ramp tacos!

Cooking With Ramps

Cooking with ramps was really a lot of fun! If we happen to get some more before ramp season has came and went I’d love to work them into more recipes. Something about it made me feel connected with West Virginians of the past who didn’t have access to all the stores and online shopping that we have today. They really appreciated what the hills had to give them, and I do too. Here’s to a new spring tradition with my family!