The original recipe makes three servings. The ingredient list has been updated to match the number of servings stated.
- Recipe yields 3 servings according to the original instructions. In this version, the ingredient list corresponds to the number of servings shown.
Place a can of soup into each stacked ramen bowl to help keep the bowls from falling over. You may substitute one of the ramen spice packets for salt and pepper to give the cooked noodles even more flavor instead of salt and pepper.
Per serving: 742 calories; 45.9 grams of protein; 13.4 grams of carbs; 55.7 grams of fat; 417.2 milligrams of cholesterol; and 1815.6 milligrams of sodium. Nutrition in its entirety
Burgers and ramen are a match made in heaven. Yields:4 Preparation time: 0 hours 45 minutes Time allotted: 0 hours 45 minutes salt that has been kosher 2 containers of ramen, with spice packets thrown away 2 big eggs that have been gently beaten peppercorns that have been freshly ground 1 pound of ground beef 1 jalapeo pepper, coarsely diced 12 onion, finely chopped 1 green onion, thinly sliced (optional) a half teaspoon of garlic powder 4 pieces of Monterey Jack cheese Lettuce, to be used as a garnish 1 tomato, peeled and sliced Vegetable oil for use in a pan Sriracha, for when it starts to rain (optional)
- Prepare the ramen “buns” as follows: Cook the ramen according to package directions in a big pot of salted boiling water. Drain the noodles and rinse them under cold water. Toss the noodles with the eggs in a large mixing dish until they are uniformly covered. Season with salt and pepper if desired. Pour enough vegetable oil into a large nonstick pan to thinly cover the bottom of the pan and heat over medium heat until hot. Place the rings of four mason jar lids in a shallow baking pan. Make use of tongs to fill each ring halfway with the noodle mixture, then press down on each to compact the noodles even further. Cook until golden brown on both sides, about 4 minutes each side. Repeat the process, then wipe the pan clean. Make burgers as follows: Mix together the ground beef, jalapeo peppers, onion, green onions and garlic powder in a large mixing basin. Combine just until everything is well-combined. Season both sides of each burger with salt and pepper once it has been formed into four patties from the ingredients. Return the pan to medium-high heat and drizzle a thin coating of oil over the bottom of the pan to coat the bottom of the pan. When the oil is heated, add the meat patties and cook until done. Using a medium-rare setting, cook the meat for about 4 minutes per side until it is cooked to your preference. Finish by placing a piece of cheese on top of each burger in the last few minutes of cooking. Remove from the heat and cover the pan with a tight-fitting lid for about 1 minute, or until the cheese melts. Assemble the burgers as follows: Top the ramen buns with lettuce, tomato slices, and burger patties to make a 4-bun sandwich. Top with the remaining ramen buns and drizzle with Sriracha if desired
- Serve immediately.
Jonathan Boulton is a British actor who was born in the United Kingdom. Former Food Director, Lauren Miyashiro is a contributing recipe creator at Delish as well as a former Food Director for the company. This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration. You may be able to discover further information on this and other related items at the website piano.io.
Ramen Burger Recipe
- Instant ramen noodles
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 8 ounces freshly ground beef, shaped into two 4-ounce patties
- 1 package instant ramen noodles (2) American, Cheddar or Swiss cheese (two pieces)
- Various toppings to taste
- Cook the noodles according to the package recommendations, draining them 1 minute before the time suggested on the packaging instructions. Transfer to a baking sheet with a rim and spread out to enable them to dry a little bit more. Season with salt and pepper to your liking. Separate the noodles into four piles. Heat the oil in a large nonstick or cast iron pan over medium-high heat until it shimmers, about 5 minutes. On one side of the pan, place a ring mold or an empty 28-ounce can with both ends cut off and set aside. Place 1 pile of noodles into the mold and gently push down with a rubber spatula to make a thin, equal layer. Repeat with the remaining noodles. Carefully remove the mold. Repeat the process with the remaining piles of noodles until you have four circular heaps of noodles to cook. Cook without moving for about 3 minutes, or until the first side is nicely browned. Carefully flip the pan over and brown the other side for about 3 minutes longer. Transfer to a platter and set aside. Season the beef with the ramen seasoning package, adjusting with more salt and pepper to your liking. Prepare skillet by wiping it out with a paper towel and heating it over high heat until it begins to smoke. Add the burger patties and push them down with a firm spatula as soon as they are added so that they make contact with the griddle. Cook without moving for about 2 minutes, or until the first side is seared. Patties should be carefully scraped up and then flipped. Finish by topping with cheese and continuing to cook until desired doneness is attained, about 1 minute for medium rare. Top the bottom ramen buns with anything you like, then add the burger patties and top with the second ramen buns
- Serve immediately.
4-inch ring mold or a 28-ounce can that has been emptied
This Recipe Appears In
DISABLE IMAGES Step 1Prepare theRamen Noodles (1 pckg) according to the package directions (including the seasoning), then drain out the excess liquid from the noodles. Allow for cooling to reach room temperature. Second, whisk half of theEggs (2) in a small mixing basin, making sure there are no streaks of yolk remaining. Toss the ramen in the egg mixture until it is fully coated. Place each half of the egg-dressed ramen into a ramekin, and repeat the process with the other half. Then cover it tightly with plastic wrap and weigh it down with a soup can to form it into a bun shape.
- Step 4Heat the Canola Oil (2 tablespoons) in a pan over medium-high heat until shimmering.
- Step 5Flip both of the patties and heat until they are a dark golden brown on both sides, about 3 minutes per side.
- Remove the burger from the skillet and cook it over medium-high heat until it is medium rare, or until it reaches your desired degree of doneness.
- Step 8Wipe the skillet clean and turn the heat down to medium-low.
- Making Sriracha Ketchup: In a small mixing bowl, whisk together the Sriracha (1/2 tbsp) and Ketchup (1 tbsp) until smooth.
To assemble the burger, start with one ramen bread, then add Arugula (1/2 cup) and Sriracha-Ketchup, then the burger patties, the eggs, and the thinly sliced scallions (1) before topping with the second ramen bun. Wrap in wax paper to make eating simpler, then serve while still hot.
Make the Famous Ramen Burger at Home with This Sauce, Burger and Bun Recipe
The United States is home to around 320 million people at any given time. I looked into the statistics and found that less than 4% of people live in New York or Los Angeles, the birthplaces of the fabledRamen Burger. So what are the options for the rest of us? Surely, the solution cannot be as simple as simply refusing to consume them and making do with sad, packaged wheat buns. No, not at all. You may now prepare the *best burger on the planet* in the comfort of your own home. Even better, this dish takes a snack-sized burger and transforms it into a filling and filling supper.
Alternatively, you may say “don’t.” * A scientific fact that has been established
- 15 minutes total
- 1 1/2 cups servings
- Preparation time: 5 minutes
- Cooking time: 10 minutes
- Total time: 15 minutes
- 4 1/4 cups soy sauce
- 1 cup water
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 5 tablespoons dark brown sugar (packed)
- 2 tablespoons corn starch
- 1/4 cup cold water
- 1 tablespoonSriracha
- 1 1/2 tablespoons honey
- In a small saucepan over medium heat, combine one cup water, the soy sauce, the sugar, the honey, and the spices
- Cook until the soy sauce is reduced by half.
- In a small bowl, whisk together the corn starch and 14 cup cold water until smooth, then pour into the pot.
- Heat until the sauce has reached the appropriate thickness, which should take around 10 minutes. Allow to cool before stirring in the Sriracha. Remove from consideration
- Prepare time: 2 minutes
- Cook time: 8 minutes
- Total time: 10 minutes
- Serves 4 patties
- Quick and simple to prepare.
- 1/2 pound fresh ground chuck
- 1/2 pound fresh ground sirloin
- Splashsoy sauce
- Splashsesame oil
- Sea salt
- Black pepper
- Swiss cheese, sliced
- 1/2 pound fresh ground chuck
- Season ground meats liberally with freshly ground black pepper and sea salt before grilling or baking. A dash of soy sauce and sesame oil should be added.
- Grill the beef to medium-rare doneness since anything less is a smack in the face to the animal who dedicated his life to provide you with your meal. Cooking time is around 3-4 minutes each side @ 400oF.
- Grill the beef to medium-rare doneness, for anything less is a smack in the face to the animal who gave his life to provide you with your meal! Cooking time is approximately 3-4 minutes each side at 400 degrees F.
- Preparation time is 35 minutes
- Cooking time is 15 minutes
- Total time is 50 minutes. Servings: 4 sets of medium-sized buns.
- Ramen noodles
- 4 big eggs, beaten
- PAM nonstick frying spray
- Canola oil
- 4 packets ramen noodles
- Cook the noodles according to the directions on the package. You may either throw away or retain the flavour packet that comes with your ramen noodles for further use. Thank you so much for your assistance
- We will determine how we want this to taste.
- Drain and rinse well with cool water before adding the egg.
- Separate the noodles into 8 equal heaps and place them into ramekins that have been coated with PAM. Wrap the container securely in plastic wrap.
- Refrigerate for at least 15 minutes if the container is heavy with canned items. Whatever you happen to have on hand will suffice. Tips from the spoon: Steps 1-4 may be completed hours or days in advance, allowing you to save time.
- Remove the buns from the oven and place them in a large pan coated with canola oil over medium heat. Cook until the bottom is golden brown (about 2 to 3 minutes) and then turn it over to finish cooking. Remove from consideration
- Prepare time: 5 minutes
- Cook time: 0 minutes
- Total time: 5 minutes
- Serves 4 burgers
- Preparation time: 5 minutes.
- The following items are included: Ramen buns, Burger patties, Burger sauce, Scallions, Baby Arugula.
- Carefully place the burger on top of the arugula, ladle on a sufficient amount of sauce, and garnish with scallions. Taylor Widom captured this image.
Greetings, Friends! My huge Ramen Bun Burgers were featured on my Instagram Stories a couple of weeks ago, as many of you may have already seen. I decided to put the recipe on the blog so that you don’t have to go through each segment of the tale in order to obtain the whole ingredients list. They’ve been a big hit, so I thought I’d share it here. In case you missed it, Nikki Limo (whom I’ve admired for years) demonstrated how to make these Ramen Bun Burgers on her YouTube channel as part of this week’s chapter of her Tasty Tuesday series this week.
- Warning: SPOILER ALERT: It was obvious that they thought it was delectably delicious.
- yet it’s simply too nice to pass up.
- As always, if you decide to cook these Ramen Bun Burgers, please take a picture and tag me on Instagram.
- Until next time, my dear friends!
- Wassabi Mayo (vegan and gluten-free) Type of recipe: Vegetarian Asian Fusion is the cuisine served.
- 2 tablespoons vegan mayo
- 1 tablespoon unsweetened peanut butter
- 2-3 tablespoons kimchi paste (I use Mama O’s, which can be found at Whole Foods)
- 3 tablespoons rice wine vinegar
- 3 tablespoons sesame oil
- 3 tablespoons tamari
- 3 tablespoons coconut sugar (brown sugar or maple syrup will work, too)
- 2 tablespoons sesame seeds
- 2 tablespoons sesame oil
- 2 tablespoon 3 cups each of thinly sliced red and green cabbage (or 6 cups of one or the other)
- 3 cups each of thinly sliced red and green cabbage 1 big carrot, shredded
- 12 cup finely chopped green onion
- 1 red bell pepper, thinly sliced
- 12 cup cilantro
- 1 large carrot, shredded
- 1 vegan egg, such as Bob’s Red Mill’s, or you may use one flax egg for the vegan egg (I made the consistency a bit more runny, so I added an extra teaspoon of water to my egg mixture.)
- 2-blocks of gluten-free ramen, such as those made by Lotus Foods 1 tablespoon plus 2 tablespoons avocado oil (or any other oil of your choice), divided
- Season with salt and pepper to taste 1 tablespoon each of white sesame seeds, black sesame seeds, and fried garlic (I get this at an Asian grocery shop). If you are unable to locate fried garlic, you are under no obligation to include it.)
- Beyond Meat vegan burger patties (I used their Beyond Meat brand)
- Minced cucumber (thinly cut)
- A vegan egg, such as one from Bob’s Red Mill (or a flax egg in place of one vegan egg) (I made the consistency a bit more runny, so I added an extra teaspoon of water to my egg mixture.)
- 2-blocks of gluten-free ramen (for example, Lotus Foods)
- Avocado oil (or any other oil of your choice): 1 tablespoon plus 2 tablespoons (split)
- To taste with salt and pepper Each of the following: 1 tablespoon white sesame seeds, 1 tablespoon black sesame seeds, 1 tablespoon fried garlic (I get this from an Asian market). If you are unable to locate fried garlic, you are under no obligation to include it. )
- There were two Beyond Meat vegan burger patties, which I utilized. Thinly sliced cucumber is served with the meal.
- Combine all of the ingredients in a small mixing dish. Refrigerate until needed.
- In a large mixing basin, combine vegan egg and water. Remove from consideration
- Cook the Ramen noodles according to the directions on the package. Drain and combine with vegan egg and put aside. 12 tsp salt and pepper are added to taste. In a large nonstick skillet, heat 1 tablespoon of oil over medium heat. In a baking sheet, place four round cookie molds or mason jar lids. Make use of tongs to fill each ring halfway with the noodle mixture, then press down on each to compact the noodles even further. Cook until golden brown on both sides, about 4 minutes each side. Repeat the process, then wipe the pan clean. Sesame seeds and fried garlic should be combined in a large shallow mixing dish. Using your hands, add patties to the bowl and carefully press the sesame seed mixture into the burger, covering all sides
- In the same nonstick pan on medium heat, pour the remaining oil. Cook the patties for 5-6 minutes per side, or until it is well cooked. Assemble the burgers by layering the Ramen buns with wasabi mayo, a sesame-coated patty, thinly sliced cucumber, and Asian Slaw.
It’s simple to make aramen burgers, and the odd noodle-like bun is likely to confound and please your taste senses (as well as those of your friends). Because the noodles are soft and have a nice texture, you may season these noodle “buns” in any manner you desire, just like you would traditional ramen noodles. Keizo Shimamoto is the creator of the ramen burger and maintains a blog detailing all of his ramen escapades. When he introduced the burger this year at a food market in Brooklyn, New York, customers stood in lengthy lines for hours to get their hands on his unique, noodle-y take on the standard burger.
Creating your own ramen burger at home has never been easier! To create your own ramen burger buns, all you need is a package of ramen noodles and an egg to get started. One package of ramen nooodles yields four “buns.” Let’s build an aramen burger together!
Open 1 packet of ramen noodles and set aside the soup power that came with it. Place the noodles in a saucepan of boiling water, cover with a lid, and let sit for about 2 minutes before draining. Remove the noodles from the water and set them aside to cool fully, about 5-10 minutes.
Step 2: Mix in Egg and Beef Base
As soon as the noodles are cold enough to handle, crack an egg into them and sprinkle with the soup powder. Gently fold in until everything is well-combined.
Step 3: Forming the Buns
To make the buns, line a small round-bottomed dish with plastic wrap and set it aside to rest. For this project, I used small disposable baking pans, but coffee cups or bowls with little taper would also be suitable. Line the containers with plastic food wrap and scoop in a piece of noodles, folding the plastic wrap over the noodle to seal the container. I was able to stack my tins and weigh them down with a huge glass jar to keep them from falling over. In addition to adding weight to the noodles, placing them in the jar will help them maintain their puck-like form.
Step 4: Cook Buns
Preheat a frying pan on a high heat on the range or in the oven. Toss in a drop or two of olive oil before flipping the noodle container onto the frying pan. Allow the noodles to simmer for approximately 5-7 minutes before carefully flipping them with a spatula. Allow for one additional minute of cooking time if your noodle puck is breaking apart. Allow your noodles to thoroughly boil the egg, resulting in a lovely golden brown color and crisp texture. Don’t be discouraged if your first noodle bun doesn’t come out perfectly; it may take several attempts to get the buns to cook properly.
Step 5: Assemble Burger
However, I decided for the basic bacon cheeseburger instead of the exotic green onion, arugula, and soy sauce called for in the recipe. Make your burger according to your preferences. Eating a ramen burger is a unique and memorable experience. With its crispy outside and delectably soft interior, this pan-fried noodle bun is the perfect accompaniment to any hamburger. In addition to the saltiness of the power soup base, the beef flavor of the broth pairs well with my all-beef hamburger patty for an excellent hamburger patty.
I guarantee that you will not be disappointed by this burger.
I’m interested in seeing it!
4 People Made This Project!
With its shoyu-glazed patties snuggled between two eggy ramen buns, the Ramen Burger created by Keizo Shimamoto and offered at Brooklyn, NY’s Smorgasburg has inspired legions of admirers to stand in line for a taste. We were inspired by this extravagant treat and created a version that is suitable for the home kitchen – give it a try and see what all the fuss is about!
To form the ramen into a bun, place it in ramekins that are approximately the same size as the burger patty.
If you don’t have any ramekins on hand, you may use pint-size deli containers instead.
- 1 packet of instant ramen noodles 2 tablespoons neutral oil (such as canola or grapeseed)2 eggs, split 1-tablespoon ketchup (optional) 1/2 tablespoon hot sauce (sriracha) 1 beef burger patty (around 1 pound) Soy sauce is a type of condiment. Sesame oil is a kind of vegetable oil. 1 piece of smoked American cheese 1-scallion finely cut on the bias
- 1/2 cup arugula
- 1 tablespoon olive oil
- Cook the ramen according to the package directions (including the seasoning), then drain off the excess liquid before serving. Allow for cooling to reach room temperature. A small mixing dish should have no streaks of yolk remaining after whisking 1 egg. Toss the ramen in the egg mixture until it is fully coated. Dividing the egg-dressed ramen into two halves, divide each half into two ramekins, and serve immediately. Put some plastic wrap over the ramen and weigh it down with a can of soup in order to compress it into a bun shape. Refrigerate for at least 15 minutes before serving. Heat the oil in a skillet over medium-high heat until shimmering. Once the oil has begun to shimmer, carefully unmold the ramen buns into the pan and cook until the bottoms are a dark golden brown, about 5 minutes. Cook both patties until they are a dark golden brown on both sides, flipping them halfway through. Small bowl: whisk together the sriracha and ketchup until well combined. Season the hamburger patty with salt, pepper, a splash of soy sauce, and a drizzle of sesame oil before grilling or baking. Remove the burger from the skillet and cook it over medium-high heat until it is medium rare, or until it reaches your desired degree of doneness. A dash of soy sauce and sesame oil can be added towards the end to finish it off. Remove the pan from the heat and decrease the heat to medium. Top with a piece of cheese. Fry 1 egg sunny side up in 1 tablespoon of oil in a skillet over medium heat. The burger should be assembled as follows: ramen bun, arugula, ketchup, hamburger patties (cheese side up), fried egg, scallions, and the second ramen bun (if desired). Wrap in wax paper to make eating simpler, then serve while still hot.
North American Cuisine, Beef Dishes, Main Dishes 1 burger per serving
Grilled Ramen Burgers
Seriously, how did I miss this opportunity while in college? Ramen noodles were my go-to ingredient for creating whole dinners, but I had never considered utilizing them as sandwich components until now. Someone with more foresight than I did came up with the idea, and now ramen burgers are popping up in restaurants all over the place. Essentially, a compressed ramen bread is used to create a ramen burger with curly hair, which is similar to a regular burger. As with any other burger, there are a plethora of topping possibilities that pair well with this carb and protein bomb (did I mention how thick this thing is?
I’m not going to go into detail about the toppings this time; instead, I’m going to concentrate on the “ramen” in ramen burgers (the buns).
Even though I find the whole procedure to be a pain in the noodle, people seem to enjoy them and they make a fantastic impact at cookouts, so keep them in your grilling arsenal for when you want to wow a group of people.
How to Make a Ramen Burger
Ramen burgers are just regular hamburgers that have been stuffed with compressed ramen noodles.
- Ramen burgers are just regular hamburgers that have been stuffed with compressed ramen noodle buns to make them look insane.
- The ramen noodles should be cooked according to the package recommendations (including the beef flavor packet). So that they aren’t all mushy and gummy, I prefer to cook them until they are almost done. Once the noodles are done, drain them and set them aside to cool for around 10 – 15 minutes so that we don’t end up with scrambled eggs in the following step. One egg should be beaten in a separate dish before being added to the noodles. To fully blend the noodles and egg, fold and mix them together. Take two similar bowls with the bottoms that are the same size as the bun you are attempting to build. Because my sons enjoy ramen noodle sliders, I prepare them in a tiny dish. Non-stick cooking spray should be used to coat the bottoms of the bowls, and then enough noodles should be distributed in the bottom of the bowl to make it approximately 3/4 inch deep. To make the bowls, tear off a tiny piece of plastic wrap and set it on top of the ramen in them. Squish the noodles together to compact them into the form of the bowls. Our objective is to collect ramen pucks in this area: In order for the noodles to solidify into our bun shape, we must place the bowls in the refrigerator for at least 30 minutes. Over medium-high heat, melt a tablespoon of butter in a pan
- Remove the ramen noodles from their dish and place them in the heated pan
- On the first side, cook for 5 minutes over a medium heat. A good brown crust on both side of the “bun” is desired for textural reasons. Cook for a further 3 – 4 minutes on the other side, or until the noodles are cooked through. Repeat the process to cook the remaining buns, transferring each ramen bun to a dish to cool before serving. Prepare your hamburger patties and toppings before serving.
With this one-of-a-kind recipe, you can transform your kitchen into a hipster food truck.
- 3 packages of Maruchan Beef Flavor Ramen
- 5 eggs
- 3/4 pound ground beef
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 3 slices American cheese
- 1 1/2 cups arugula
- 1/4 cup ketchup
- 2 tablespoons Sriracha
- Salt and pepper
- 3 packages of Maruchan Beef Flavor Ramen
Obtain a copy of the shopping list
Boil the Maruchan Beef Ramen noodles for 3 minutes, or until they are soft. Remove the flavor packets from the heat and set them aside. Drain the noodles and set them aside.
Mix the eggs into the noodles until they are equally covered. Divide the mixture into 6 small bowls (ramekins are suggested), making sure that the noodles are smoothed down as much as possible. Refrigerate for 20 minutes after covering with plastic wrap.
2 eggs should be beaten. Season with a bit of salt and pepper to taste.
Cook the ramen for 3 minutes on each side, or until it is crisp, in a skillet with vegetable oil over medium heat.
Prepare Beef Patties
In a large mixing bowl, combine the meat, soy sauce, and sesame oil. Form the mixture into three patties.
Cook Beef Patties
Heat a skillet over medium heat and cook beef patties for 3 to 5 minutes on each side, or until the center is faintly pink (or as desired). Cook for a further 1 minute after adding 1 piece of American cheese on top.
Fry three eggs in a skillet until the yolks are solid, then set one on top of each patty.
Mix Ketchup and Sriracha
Combine the ketchup and Sriracha in a small mixing bowl.
Assemble and Serve
Create your hamburger by layering ramen buns, Sriracha-ketchup mixture, romaine lettuce, ground beef, and an egg on top of each other. Serve. Please read the following disclaimer: Consuming raw or undercooked eggs, meat, poultry, seafood, or shellfish may increase your risk of contracting a foodborne disease, especially if you have a medical condition that makes you more susceptible.
Ramen Buns & Vegan Burgers
With ramen noodles serving as buns, these are the ultimate Asian-inspired burgers.
These vegan burgers are not only delectable, but they are also shockingly simple to make. Course Course I: The Main Course Keyword Preparation time: 20 minutes Approximately 10 minutes of cooking time Time allotted: 30 minutes Servings2
- 2 tablespoons vegan mayo
- 1 tablespoon unsweetened peanut butter
- 2-3 tablespoons kimchi paste
- 3 tablespoons rice wine vinegar
- 3 tablespoons sesame oil
- 3 tablespoons soy sauce
- 3 tablespoons coconut sugarbrown sugar (or maple syrup will work)
- 3 cups each – red and green cabbagethinly sliced
- 1 large carrotshredded
- 12 cup chopped green onion
- 1 red bell pepperthinly sliced
- 12 cup chopped cilantro
- 2 tablespoons vegan mayo
- 1 tablespoon unsweetened
- 1 vegan egg
- 2 vegan cakes Ramen made using organic millet and brown rice from Lotus Foods
- 1 tbsp+ 2 tbsp avocado oil (or any other oil you choose, split)
- Season with salt and pepper to taste
- 1 tablespoon each of peach white sesame seeds and black sesame seeds, as well as fried garlic
- 2 vegan burger patties
- Finely sliced cucumber
- Using a small mixing bowl, combine the mayonnaise, peanut butter, kimchi paste, rice wine vinaigrette, sesame oil, Tamari, and coconut sugar until well combined. Combine the cabbage, carrot, green onion, bell pepper, and cilantro in a large mixing bowl. Toss everything together
- Refrigerate until needed.
- In a small mixing dish, combine all of the ingredients
- Set away in the refrigerator.
- In a large mixing basin, whisk together the vegan egg. Remove from consideration
- The noodles should be cooked in accordance with the package guidelines
- Pour off excess liquid and combine with 1 12 teaspoons of salt and pepper
- Put aside to cool. In a large nonstick skillet, heat 1 tablespoon of oil
- With tongs, fill four round cookie molds or mason jar lids with the noodle mixture in the pan
- Press down on each ring to compact the noodles
- Repeat with the remaining noodles. Cook until golden brown on both sides (about 4 minutes each side). Repeat the process twice more, then wipe the pan clean. In a large shallow dish, combine the sesame seeds and fried garlic
- Set aside. Toss burgers into the bowl and gently push the sesame seed mixture into the patty, covering all sides
- Set aside. On a medium heat, add the remaining oil to the same nonstick pan and cook through. Cook the patties until it is well cooked (about 5-6 minutes per side). Assembly: Assemble the burgers by layering the ramen buns with wasabi mayo, a sesame coated patty, sliced cucumber, and Asian Slaw
Ramen Burger Recipe
Bring a saucepan of water to a boil, then add the ramen noodles and cook until al dente. Continuing to cook while stirring periodically until the noodles are cooked, about 3 minutes, then drain. Allow noodles to cool slightly after adding the spice package. In a mixing dish, whisk together 2 eggs and season with salt and pepper. Toss the noodles in the eggs until they are uniformly covered. Using a burger-size ramekin or dish, divide the noodles into six halves. To flatten noodles, place a piece of plastic wrap directly over them and put another dish on top of them.
- In a large mixing bowl, combine the meat, green onions, soy sauce, and sesame oil.
- In a large pan, heat 1 tablespoon vegetable oil over medium-high heat until shimmering.
- Heat the oil in a frying pan and fry each ramen bun, without stirring the noodles, until golden brown, about 3 minutes.
- It is preferable for the ramen bread to be crispy on one side and somewhat softer on the other.
- In the same skillet that was used to sauté the ramen, heat approximately 1 tablespoon vegetable oil over medium heat.
- Place a piece of American cheese on top of each burger and continue to cook until the cheese is melted, about 1 minute longer than before.
- Place arugula on the bottoms of three ramen buns, then top with burgers.
- Place the egg on top of the patty and cover with the remaining bread.
The Ramen Bun Veggie Burger
Make a change from the standard buns for something fun and different – organic ramen noodles in buns. Your summer get-togethers will be elevated to a new level with these crunchy, crispy, and spicy finger foods. KeyServes 4Intermediate level of service
- To begin, prepare the sriracha mayo sauce. In a small bowl, combine the vegan mayo, garlic, sriracha, and lemon juice until well combined. Taste and season with salt and pepper to your liking. To prepare the ramen buns, whisk together the vegetable oil, baking powder, water, salt, and pepper in a medium-sized mixing bowl until well combined. Both ramen packets should be cooked for 4 minutes in boiling water (you will not need the spice package). Pour drained noodles into a large mixing basin, along with the baking powder mixture, and combine thoroughly. Place 4 412-inch tart forms in a large nonstick skillet over medium heat and cook until hot but not smoking (the same size as the veggie burgers). Pour a small amount of oil into the center of each mold. Fill the tart molds to the brim and push down with a tiny rubber spatula to ensure that the tarts are firm. Cook for about 4 minutes per side, or until the chicken is well browned. Remove the baked buns from the oven and keep them warm
- Cook the vegetable burgers in a hot pan with a sprinkle of oil until they are golden brown. After you’ve flipped the first side, you may put the cheese on top. Cook until the patties are done and the cheese has melted. To assemble, lay one half of the ramen bun on a platter and spread sriracha mayo on top of the bun half. Combine the lettuce, veggie burger, tomato, and onion in a large mixing bowl. More mayo sauce should be spread on the opposite side of the ramen bun before serving
Gluten, soy, sesame, egg, and wheat are all possible ingredients in this recipe. Using these savory noodle buns and soy-sesame flavored beef patties, you can put an Asian twist on the standard beefburger. Recipe ideas that are new and exciting. Coles shops and the Coles website are both offering free shipping.
- Three 85-gram packets of Instant Noodles
- Two Coles Brand Australian Free Range Eggs, softly beaten
- And a little salt and pepper. 1 1/2 tablespoons soy sauce with salt decreased
- 2 spring onions, finely sliced
- 2 tbsp olive oil
- 40g baby spinach leaves
- 1 carrot, peeled and chopped into matchsticks
- 1/3 cup barbeque sauce (80ml)
- 1/4 teaspoon sesame oil
- Make a list of all the components.
6 Method Steps
- Remove the seasoning from the thenoodle(3 x 85g pkts instant noodles) packages and set aside. Cook the noodles according to the package guidelines. Drain the water well. Place all of the ingredients in a large mixing basin. Set aside for 10 minutes to allow the mixture to cool somewhat. In a separate bowl, mix together 2 Coles Brand Australian Free Range Eggs until lightly whipped. 8 servings of the noodle mixture should be made. Separate the ingredients into 10cm round ramekins or small dishes. Wrap the dish with oiled plastic wrap. Place cans or other ramekins on top of the noodles to flatten and shape them into a bun shape. Allow for 30 minutes of chilling time while you prepare the mince (400g Coles Australian 4 Star Beef Mince), soy sauce (1 1/2 tbsp salt-reduced soy sauce), and sesame oil (1/4 tsp sesame oil) in a medium-sized mixing bowl. Make four 10cm circular patties out of the mixture by dividing it in half. In a basin of icy water, place the spring onion (about 2 spring onions, thinly sliced). Leave to curl while heating the olive oil (2 tablespoons olive oil) in a large frying pan over high heat until shimmering. Remove the noodle buns from the ramekins or bowls using tongs or tongs to carefully remove them. Coat each side with cooking spray and cook for 2-3 minutes each side, or until golden and cooked through. Place on a serving dish. Cover loosely with aluminum foil to keep warm
- Heat the same pan over medium-high heat to finish the dish. Alternatively, cook patties for 2-3 minutes per side, or until they are cooked through. Half of the noodle buns should be placed on serving platters. Top with spinach (40g baby spinach leaves), carrot (one carrot, peeled and sliced into matchsticks), patties, and barbecue sauce (one-third cup (80ml) barbecue sauce), and serve immediately after preparing the dish. Drain the spring onion curls and set them aside. Place the toppings on the burgers and then sandwich with the remaining noodle rolls.
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- 603 calories
- 2522 kilojoules
- 33 grams of fat
- 12 grams of saturated fat
- 7 grams of fiber
- 34 grams of protein
- 1186 milligrams of sodium
- 39 grams of carbohydrates
- 3 grams of sugar
All of the numbers shown above are averages. Image courtesy of (N/A).
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Easy Ramen Burger Recipe: This Ramen Noodle Bun Recipe Is a Thing
If you’re wondering what all the fuss is about, ramen burger buns are available at some of the most fashionable eateries. Here’s a recipe for ramen burger buns that you can make at home in no time. Preparation time: 5 minutesCooking time: 15 minutesTotal time: 20 minutesIngredients: 2American CuisinePreparation time: 5 minutesCooking time: 15 minutesTotal time: 20 minutesServings: 2American CuisinePreparation time: 5 minutesCooking time: 15 minutesTotal time: 20 minutesIngredients: 2
- (Discard the spice packets or save them for another dish.) 2 packages ramen noodles (discard the seasoning packs or save them for another recipe.) 2 beaten eggs
- 2 tablespoons vegetable oil
- 2 teaspoons salt
How to create it is as follows:
- Prepare a saucepan of salted water by bringing it to a boil. Cook the ramen noodles according to the directions on the package. The noodles should be drained and rinsed under cold water
- Add the noodles and eggs in a mixing dish. Season with salt and pepper if desired. Using a nonstick frying pan, cook the ingredients over medium heat. Add the vegetable oil and mix well. Fill the pan halfway with four mason jar lids or equivalent spherical molds. Put some of the ramen noodles in each of the rings and press the noodles down so that they are as compact as possible
- Cook the ramen burgers for about 4 minutes per side, or until they are golden brown. Repeat the process with the remaining noodles.”>
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How To Make A Ramen Burger
A single packet of instant Ramen noodles is used in this recipe. 2 quail eggs 7 ounces (200g) beef drippings 2 scallions (optional) With a dash of soy sauce The use of sesame oil is optional. 1 head of bok choyTomato ketchup squeezed on top a little amount of spicy sauce A slice of American cheese is shown here. Fry with a splash of oil Cook the noodles in salted water according to package directions, omitting the spice packet. TO ASSEMBLE Drain the water and let it aside to cool gently for a minute.
- Stir up the noodles and beaten egg until well combined, then divide and press each half into a mold lined with plastic wrap the same size as you want your burgers to be (4-5″ across).
- Slice the scallions and combine them with the meat, noodle seasoning, soy sauce, and sesame oil in a large mixing bowl.
- Preheat three frying pans on the stovetop.
- Discard the plastic wrap from the cooled ramen burger buns and fry them in a shot of oil in a second pan for 2 minutes on each side, or until they are brown and crispy.
- Combine the ketchup and spicy sauce in a mixing bowl and taste to see if it needs to be adjusted.
- Drain all of the cooking grease onto a piece of kitchen paper before assembling the Ramen burgers by placing a slice of cheddar on top of each burger patty.
SPAM® Ramen Burger
Skip to the main content Suggestions for How to Serve Ramen noodles and hamburgers, two of the world’s best cuisines, have now been combined in a single recipe: ramen noodles and burgers! The burger is produced quickly and easily with a SPAM® Single, which is then topped with a ramen patty and seasoned with kimchi to complete the dish.
Greatness awaits you if you keep your eyes wide open. Servings 1Preparation time: 15 minutes Cooking Time: 10 minutes Time allotted: 25 minutes Ingredients
- 1 packet (3 ounces) of ramen noodles 1. 1 medium-sized egg (lightly beaten)
- 1 tablespoon canola oil
- 1 (3-ounce) container SPAM® Single
- 2. 2 tablespoons kimchi (drained)
- 2 teaspoons soy sauce
- Prepare the noodles according to the package directions, including the spice packet. Liquid should be drained and discarded. Allow noodles to sit for 15 minutes before stirring in the egg and dividing the mixture in half. Bowls should be lined with two pieces of plastic wrap and a layer of noodles. Wrap the noodles in plastic wrap and weigh them down with similar-sized dishes. Refrigerate for 2 hours before removing the noodles from the plastic wrap. Heat the oil in a large skillet over medium heat. Cook ramen patties in oil for 2 to 3 minutes on each side, depending on how thick they are. Using caution, transfer to a plate. Cook the SPAM® slice for 2 to 3 minutes, or until it begins to color. One ramen patty should be topped with a spam slice and kimchi. Add the remaining ramen patty on top
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