Annie Chuns' Ramen Burger Bun

Annie Chuns' Ramen Burger Bun

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
  • 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. 

Nutritional Facts

Total Fat
12g
17%
Saturated Fat
5g
21%
Cholesterol
94mg
31%
Protein
28g
61%
Vitamin A, RAE
3µg
0%
Vitamin B-12
3µg
100%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
17mg
2%
Choline, total
91mg
21%
Folate, total
9µg
2%
Iron, Fe
3mg
17%
Magnesium, Mg
26mg
8%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
242mg
35%
Selenium, Se
23µg
42%
Sodium, Na
84mg
6%
Water
71g
3%
Zinc, Zn
7mg
88%

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.