Ramen Burger

Ramen Burger
Staff Writer
Victoria Barton

The ramen burger fuses together two comfort foods that are integral to the culinary cultures of both Japan and America. And it's easier to make at home than you think.

2
Servings
710
Calories Per Serving
Deliver Ingredients

Ingredients

For the ramen bun

  • 2 packets instant ramen
  • 2 eggs
  • Canola oil, for pan-frying

For the meat

  • 1 Pound 80 percent lean hamburger meat
  • 4 green onions
  • 1/2 Tablespoon sesame oil
  • 1/2 Tablespoon soy sauce
  • Shredded Parmesan, to taste
  • Salt and pepper, to taste

For the toppings

  • 2 large portobello mushrooms
  • 1 Tablespoon butter
  • 2 Tablespoons ketchup
  • 1 Tablespoon Sriracha

Directions

For the ramen bun

Cook the ramen noodles according to the packaging, including the seasoning packets. Strain, rinse with cold water, and place in a bowl. Mix in 2 eggs until fully incorporated. Divide the ramen mixture into 4 medium ramekins. Place plastic wrap over the noodles, and press into shape with a can or smaller ramekin. Refrigerate ramen in ramekins for 20 minutes, or freeze for 10 minutes. 

Loosen the ramen patties from the ramekins, and pan-fry in the canola oil until browned on 1 side, around 5 minutes. Use a spatula to keep the ramen in shape, as it may spread out as it heats up. Flip, and cook for another 3 minutes. Place each cooked ramen patty on a paper towel.

For the meat

Mix the ground meat with chopped green onions, ½ tablespoon sesame sauce, and ½ tablespoon soy sauce with your hands. Divide into 2 meat patties. Grill the burgers to taste. Sprinkle with Parmesan while hot, to melt the cheese. Let rest.

 

For the toppings

While burger patties are resting, heat the butter in a frying pan, and cook the mushrooms through.

Mix together the ketchup and Sriracha.

Place a meat patty, a mushroom, and Sriracha ketchup between 2 ramen patties on each ramen burger. Serve warm — the ramen patties are best when eaten freshly made.

Nutritional Facts

Total Fat
45g
64%
Sugar
7g
8%
Saturated Fat
16g
67%
Cholesterol
204mg
68%
Carbohydrate, by difference
11g
8%
Protein
62g
100%
Vitamin A, RAE
17µg
2%
Vitamin B-12
6µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
73mg
7%
Choline, total
193mg
45%
Folate, total
28µg
7%
Iron, Fe
7mg
39%
Magnesium, Mg
56mg
18%
Niacin
14mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
526mg
75%
Selenium, Se
49µg
89%
Sodium, Na
700mg
47%
Water
132g
5%
Zinc, Zn
15mg
100%

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.