Grilled Burgers, Blue Cheese, and Pickled Ramps on Whole Wheat Buns with Parsnip Ribbons
We pulled the grill out of hibernation last week for this meal. The burgers are 1/5 pound Thousand Hills beef with chopped onions and savory mixed in. We topped with blue cheese crumbles and some of our pickled ramps, all piled onto some fresh, homemade wheat buns. We're trying to significantly cut back on our red meat consumption, so when we do indulge, we like to do it up right. For a side (but truth be told, the star of the meal), Nick fried up some sweet, over-wintered parsnip ribbons from Harmony Valley Farm. The concentrated sugars stored up in these root veggies during our cold, dark winter really made for quite a treat.
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