4.5
2 ratings

Ramen Burger

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.

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.