Annie Chuns' Ramen Burger Bun Recipe


Nutrition

Cal/Serving: 1,672
Daily Value: 84%

High-Fiber
Dairy-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat43g66%
Saturated14g71%
Trans2g0%
Carbs244g81%
Fiber12g48%
Sugars7g0%
Protein74g149%
Cholesterol552mg184%
Sodium221mg9%
Calcium176mg18%
Magnesium227mg57%
Potassium1302mg37%
Iron17mg94%
Zinc12mg80%
Vitamin A2389IU48%
Vitamin C4mg6%
Thiamin (B1)4mg262%
Riboflavin (B2)2mg107%
Niacin (B3)33mg167%
Vitamin B61mg60%
Folic Acid (B9)844µg211%
Vitamin B124µg64%
Vitamin D2µg1%
Vitamin E2mg12%
Vitamin K26µg32%
Fatty acids, total monounsaturated16g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

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Annie Chuns

The "ramen burger," which originated at Brooklyn's Smorgasburg, can now be created from the comfort of your own home. To get started, use this simple recipe from Annie Chuns to make your own ramen burger bun. 

INGREDIENTS

For the ramen burger :

  • One package Annie Chuns Ramen House Noodles
  • 1 large egg, beaten
  • 4 ounces ground beef, shaped into a burger patty
  • Lettuce leaves and tomato slices, for garnish

DIRECTIONS

For the ramen burger :

In a sauce pan, bring 1 ½ cups of water to a rolling boil. Cook the noodles for 1 minute, then remove from heat and drain noodles.

In a small bowl, add the cooked ramen to the beaten egg and stir until the ramen is thoroughly coated in raw egg.

Divide the egg-coated ramen into 2 portions, and place each half into ramekins or other patty-shaped containers.

Cover the ramen with plastic wrap and weigh it down with a can of soup to compress into bun shape. Refrigerate for 15 minutes or more.

Carefully remove the ramen "buns" from ramekins and cook over medium-high heat until the patties are dark golden brown on both sides. In a skillet over medium-high heat, cook the burger patty until cooked through, about 3 minutes a side. Serve burger on the ramen bun and garnish with lettuce and tomato. 

Recipe Details

Servings: 1
Cuisine: Asian

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