Ramen Burger Bun

Ramen Burger Bun
Staff Writer
In-N-Out's Special Sauce

When "Go Ramen" food blogger Keizo Shimamoto debuted his Ramen Burger creation at Smorgasburg this summer, people took notice. His invention features two ramen noodle buns as the main attraction, with a shoyu-seasoned burger patty topped with arugula and green onions. Although it’s often assumed that Shimamoto merely used ramen noodles straight out of the packet, the recipe is a little more complicated — and the chef has yet to reveal his secret formula. Knowing that making the ramen "bun" involves cooking the noodles, we took a stab at recreating this burger at home, mixing them with an egg, and then pan-frying them. 

Click here to see How to Make 5 Trendy Burgers at Home

Ready in
30 m
Calories Per Serving
Deliver Ingredients


  • 1 packet ramen noodles
  • 2 Teaspoons oil
  • 1 egg


Cook the ramen according to directions on the packet, including the seasoning. Drain the seasoning, and add 1 egg to the mix until thoroughly combined.

Divide the ramen mixture into 2 bun-sized containers, and compress. Refrigerate until firm, around 15 minutes.

Add oil to a frying pan, and lightly fry the ramen buns. Cook until golden brown on both sides.

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.

Nutritional Facts

Total Fat
Saturated Fat
Vitamin K (phylloquinone)