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Ramen Burger

Ramen Burger

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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.


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

Make the Famous Ramen Burger at Home with This Sauce, Burger and Bun Recipe

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Nearly 320 million people currently live in the United States. Less than four percent of those live in New York or LA, the homes of the famed Ramen Burger – I Googled the numbers.

So what are the rest of us to do? Surely the answer cannot simply be to live without them, contented with sad, bagged wheat buns. Oh, no. You can now make the *world’s best burger in your very own home. Better yet, this recipe takes a snack-sized burger and makes one hell of a meal out of it. Share them with your friends. Or, you know, don’t.

*Recognized scientific fact

1 packet of instant Ramen noodles

Squeeze of tomato ketchup

Boil the noodles in salted water according to instructions, but do not add the seasoning packet. Drain and leave to cool slightly for a minute.

Crack an egg into a bowl and beat together. Toss the noodles into the beaten egg, divide in two, and press each half into a plastic-wrap-lined mold the same size as you want your burgers to be (4-5" across). Fold the plastic wrap back over the noodles and place a weight on top to compress as they cool.

Slice the scallions and mix into the beef with the noodle seasoning, soy sauce, and sesame oil. Form two burger patties, a similar size to your buns, keeping them pretty thin.

Heat up three frying pans. Fry the burgers in one pan with a shot of oil for a minute or so on each side. Remove the chilled ramen burger buns from the plastic wrap and fry in a shot of oil in the second pan for 2 minutes on each side so that they get golden and crispy.

Crack the egg into the third pan and fry. Mix together the ketchup and hot sauce and adjust to suit your taste. Wash and quarter the bok choy and steam very quickly in a pan with a dash of water. Drain all the frying greasy items on kitchen paper and construct your Ramen burger with a slice of cheese on top of each burger patty.

From the Competition to Your Kitchen: How to Make a Ramen Noodle Burger Bun

We 100 percent loved Arnold’s ramen sliders from this week’s food truck challenge. We’ve been seeing those around New York City for a bit lately, thanks to Keizo Shimamoto — a second-generation Japanese-American blogger turned ramen chef — who premiered his ramen burger at the outdoor Brooklyn-based food market Smorgasburg. It’s been almost two years since the first ramen burger was served, and the love affair is still not over — but you no longer have to go to Brooklyn to get one.

Make them at home just follow our pictogram recipe below. We used two regular muffin trays as molds, so you don’t have to buy any special equipment. Sandwich your favorite slider combo between two ramen "bun" halves. We made a Vietnamese-inspired slider with a ground pork patty, vegetables and nuoc cham — a common fish-sauce-and-lime-juice sauce.

For more recipe ideas inspired by Food Network Star, check out all of Food Network Kitchen's ideas.

Ramen Burger Recipe: How To Make This New Food Trend (VIDEO)

Just as the world is tiring of the Cronut, another hybrid food trend steps up to the plate to inundate us with the news of its existence: the ramen burger.

In case you haven't heard of it yet, the ramen burger is a beef patty tucked between two "buns" that are made of fried ramen noodles. It's the creation of Keizo Shimimoto, who served them up and sold them out to a vulturous crowd at Brooklyn's Smorgasburg back in July. Apparently they were worth the wait in a torturously long line, because they've continued to draw crowds.

We have great news for those of you who don't live in Brooklyn or enjoy waiting in ridiculously long lines. The folks at PopSugar Food have figured out how to make one in the comfort of your very own home. Watch to video above to see how an egg can turn otherwise run-of-the-mill ramen into a vehicle for arguably one of the most delicious burgers ever.

We're not sure what the greatest thing about a homemade ramen burger is: avoiding the lines or completely blowing the minds of the friends who eat your homemade ramen burgers.

Want to read more from HuffPost Taste? Follow us on Twitter, Facebook, Pinterest and Tumblr.

How to Make a Ramen Burger

If food trucks have become test kitchens for culinary entrepreneurs with tight budgets and a wealth of ideas, Keizo Shimamoto receives high scores with the success of his Original Ramen Burger .

RELATED: The Ultimate Sriracha Taste Test

"When my brother Keizo left his cushy finance job to study ramen in Japan, everyone followed his story," Jeff Shimamoto, owner of The Original Ramen Burger brick-and-mortar in Los Angeles, said about the ramen burger boom. "It was every food lover's dream to drop everything and follow your passion."

It's approaching two years since Keizo launched his idea for a modern mash-up of Japanese and American fast food in the U.S. The ramen burger is still going strong on the menu at three New York locations, including Shimamoto’s own Ramen.Co , and at the brick-and-mortar that opened in Los Angeles’s Koreatown late last year.

According to the menu, the Original Ramen Burger is fresh ramen noodle buns, baby arugula, Angus beef patty, secret shoyu glaze, and green onions. "The bun making technique is a closely guarded secret, as is the sauce, which makes it the Original Ramen Burger," said Jeff.

But not to worry if you're freezing in a Milwaukee outpost, far from Shimamoto's burgers. As long as you can get your hands on some ramen and ground chuck, you can enjoy this unusual hybrid and make it your own.

Tonkotsu-style Ramen Burger

(The Original Ramen Burger uses fresh noodles, but a dried noodle method is included since the dried variety is easier to find.)

You may prep each noodle square separately to keep them evenly divided, but eyeballing it works as well. Marinate your egg (see below) while you set your noodle buns in the fridge. Both take an hour.

Fresh Ramen Method: Quick-rinse noodles under cool water. Mold into buns by gently packing each into oiled ramekins or another similarly-shaped container. Set in refrigerator for 1 hour. Carefully remove from ramekins and steam noodle buns for about five minutes. Lightly brush both sides of the noodle bun with oil and flash sear on a hot frying pan. Work quickly to avoid sticking and use more oil if you have to. (Note: too much oil will degrade the bun into a sponge resembling polenta.)

Dried Ramen Method: Cook noodles in boiling water for about 1 minute. Immediately strain and rinse with cool water. Transfer the noodles to a medium bowl. Lightly beat egg and toss with noodles. Mold into buns by evenly packing each serving into ramekins or another similarly-shaped container. Set in refrigerator for 1 hour. Heat 1 tbsp of peanut oil on frying pan and fry bun until light brown. Refresh oil in pan if necessary and repeat on other side. (Note: sacrilege aside, I preferred the dried ramen because it made for a firmer, stabler bun that could contend with the patty.)

  • 1 heaping tbsp miso paste
  • 1 tbsp rice vinegar
  • 1 tbsp mirin
  • 1 tsp grated ginger
  • ½ tsp sesame oil
  • granulated garlic

In a small bowl, whisk miso paste, rice vinegar, mirin, ginger, sesame oil, and garlic. Set aside until ready to use.

In a medium bowl, season ground beef with salt and pepper to taste. Form into four patties and cook on grill pan or grill to preference.

  • ½ cup soybean sprouts
  • ½ tsp sesame oil
  • salt
  • 1 stalk scallion
  • 2 pieces thin-sliced black pork belly
  • 2 eggs
  • ¼ cup shoyu
  1. In a medium bowl, toss sprouts, sesame oil, and salt. Set aside until ready to use.
  2. Grease skillet and fry pork belly until crisp on each side and set aside on paper towel to drain.
  3. Thinly slice green part of scallion.
  4. Boil eggs. Peel and place in small container with shoyu. Do this the night before to let them marinate, if possible. If not, even 30 minutes to an hour will do. Roll the eggs in the shoyu to coat evenly.

Preparation: Stack bun and meat. Smear miso sauce directly on burger patty, and top with pork belly, scallions, and seasoned sprouts.

Tip: Jeff Shimamoto says the Spicy Ramen Burger, which uses La Sriracha Macha , topped with a fried egg is a popular choice at The Original Ramen Burger. Why not?

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!


  • 2 cups water
  • 1 (3 ounce) package beef-flavored ramen noodles, seasoning packet reserved
  • 1 small egg
  • cooking spray
  • 4 ounces ground beef

Pour water into a large saucepan and bring to a boil over high heat. Drop noodles in and boil for 3 minutes. Remove from heat and let sit for 2 minutes. Drain.

Preheat an air fryer to 400 degrees F (200 degrees C).

Meanwhile, whisk egg and 1/2 of the reserved seasoning packet together in a bowl. Gently stir in noodles until they are evenly coated. Divide noodles into 2 small round containers, which helps make more uniform buns.

Spray the basket of the air fryer with nonstick spray. Dump one portion of noodles into the basket. Flatten the noodle mixture with a spatula to form the bun. Cook for 4 minutes. Flip the bun over using a spatula and cook until desired brownness, about 4 minutes more. Transfer to a plate and repeat with remaining noodles.

Sprinkle remaining seasoning over the beef and form into a patty. Air fry for 4 minutes. Flip and cook for 4 minutes more. Sandwich the patty between the ramen buns.

Mini Ramen Burger Sliders Recipe

I’m sure you’ve seen the craze so I had to hop on it and whip up these Mini Ramen Burger Sliders. They are actually pretty simple and super dang tasty.

Start by cooking your ramen noodles, drain them, and then mix in some eggs. This will help stabilize them. Next, spray some ramekins with PAM Original No-Stick Spray and add in a bit of ramen and press them a bit. Chill them in the refrigerator for 15 minutes so the shape will solidify.

From there, fry’em up in a little vegetable oil and set them aside. Here is where you can add in a little flavor if you’d like. Pour a little La Choy soy sauce on the ramen noodles to give them some delicious umami flavor.

When it comes to burgers I’m a big fan of using 80/20 beef. You need a certain amount of fat to help keep them together and of course make them delicious.

To finish off the burgers, serve with butter leaf lettuce, onions, bacon, tomato, Hunt’s Ketchup and Gulden’s Mustard.

Boil ramen noodles for 3 minutes then drain and rinse in cold water. Mix 1 egg in the cooked ramen along with about half of the flavor packet the ramen comes with.

Cover a round mold such as mason jar rings or burger mold with plastic wrap and place the noodles in the mold, pressing down and wrapping up completely. Place both ramen “buns” in the freezer for 15 minutes to firm up.

In a frying pan over medium heat add vegetable oil. Remove the ramen “buns” from the plastic wrap and cook until golden on each side, about 4 minutes per.

Now to make Hoff's Wake Up Call Yum Yum Sauce. In a small bowl whisk together mayonnaise, Hoff's Wake Up Call Hot Sauce, and sugar. Set aside to top burger.

Cook your burger to your preference and top with cheese and a fried egg. Garnish with Hoff’s quick asian pickles and Wake Up call Yum Yum sauce!

Watch the video: How to Cook a Ramen Burger with George Motz. Burger Scholar Sessions


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