Ramen Burger

Ramen Burger
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

Ramen burgers are a trendy food for 2014, and now you can make your own. Customize with different cheeses and toppings. 

​Click here for more ramen upgrades

3
Servings
163
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 packages instant ramen noodles, without the spice packet
  • 2 large eggs
  • Salt and pepper to taste
  • ¾ pound 80-percent fat ground beef
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 3 tablespoons olive oil, divided
  • 3 slices sharp cheddar cheese
  • 1 ½ cups butterhead lettuce
  • 3 thick slices of tomato

Directions

Cook ramen according to directions on packet without adding the spice packet. Drain, rinse and allow to cool.

Beat two eggs in a bowl and season with salt and pepper. Stir cooled noodles into the eggs until evenly coated. Divide noodles into six burger-sized bowls or baking dishes. Cover and press until flat. Refrigerate until firm, for about 20 minutes.

Combine beef, soy sauce, and sesame oil in a large bowl. Divide mixture into three equal patties

Heat one tablespoon olive oil in a large skillet over medium-high heat. Carefully remove each ramen patty by flipping the bowls over and gently tapping until the ramen loosens.

Fry each ramen patty in oil for about three minutes per side, or until crispy and golden brown. Transfer buns to a paper towel-lined plate

Heat one tablespoon olive oil in the same skillet. Cook beef patties according to how you like it, about three to five minutes per side for medium-well. Place cheddar cheese slices on patties, cover, and continue to cook for one more minute, or until cheese is melted.

Place burgers on ramen buns, top with lettuce and tomato slices, and serve. 

Nutritional Facts

Total Fat
17g
24%
Sugar
1g
1%
Saturated Fat
13g
54%
Carbohydrate, by difference
2g
2%
Protein
2g
4%
Vitamin A, RAE
166µg
24%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
102µg
100%
Calcium, Ca
37mg
4%
Choline, total
9mg
2%
Fiber, total dietary
1g
4%
Folate, total
74µg
19%
Iron, Fe
1mg
6%
Magnesium, Mg
17mg
5%
Phosphorus, P
41mg
6%
Selenium, Se
1µg
2%
Sodium, Na
280mg
19%
Water
99g
4%

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.