Why It Works
- This eggless version yields a much more ramen-y bun.
- Cooked instant noodles are pressed into the bottom of a can opened up on both sides and fried in oil until the noodles bind together.
So you've read a ramen burger review and you perhaps are thinking of trying it out for yourself. What can you do?
Thus far my closest run-in with a ramen burger in the wild was at the San Francisco Street Food Festival. I didn't actually get a chance to taste one due to the hour-long line, but considering that diners reported the end product being so-so, I don't think I missed out on much.
Instead, we're going to introduce ourselves to the domesticated version, the one that you can cook on your own stovetop so that you can come to your own conclusions about whether or not the concept is worth it.
Now, there are "ramen burgers" in which the ramen part replaces the beef, essentially becoming a noodle sandwich. But what we're talking here is a burger in which the buns are made from ramen. Frankly, it's a much more appealing concept, replacing one starch with another and adding a bit of Japanese flavor to the mix.
Most ramen burgers combine a seasoned, glazed burger patty with scallions and slip it into a bun made with ramen bound together with eggs and cooked on a flat-top. For my version, which starts with instant ramen, I replace the glaze with a bit of the seasoning mix from the packet, and forgo the eggs altogether, giving you a much more ramen-y bun.
The only tricky part is getting that bun to stay in shape. With egg-based versions, you shape the bun in the bottom of a plastic container, with the egg giving it enough structure to maintain that shape as you fry it. With my egg-free version, we've got to use a different approach. Pressing the noodles into the bottom of a can opened up on both sides and frying it in oil until the noodles bind together works perfectly.
Once the ramen patties are cooked, all you've got to do is cook the burger (seasoned with ramen packet seasoning, of course), top it, and eat. You can go Japanese with the toppings and use scallions and a sweet soy sauce, but for this version I decided to go a bit more Western.
Final verdict? As Erin mentioned, eating a ramen burger doesn't satisfy your craving for a burger or for ramen, leaving you doubly unsatisfied. It's a funny-looking, mildly interesting novelty at best. Let's leave it at that, shall we?
September 2013
Recipe Details
Ramen Burger Recipe
Ingredients
1 pack instant ramen noodles
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
8 ounces freshly ground beef, formed into two 4-ounce patties
2 slices American, Cheddar, or Swiss cheese
Toppings as desired
Directions
Cook noodles according to package directions, draining 1 minute before time indicated on package. Transfer to a rimmed baking sheet and spread out to allow them to dry slightly. Season to taste with salt and pepper.
Divide noodles into 4 piles. Heat oil in a large non-stick or cast iron skillet over medium-high heat until shimmering. Place ring mold or empty 28-ounce can with both ends cut off on one side of pan. Place 1 pile of noodles into mold and press down gently with a rubber spatula to form a thin, even layer.
Carefully lift mold. Repeat with other piles of noodles until you have 4 circular piles of noodles cooking. Cook without moving until well browned on first side, about 3 minutes. Carefully flip and brown on second side, about 3 minutes longer. Transfer to a plate and set aside.
Season meat with ramen seasoning packet, adding additional salt and pepper to taste. Wipe out skillet with paper towel and heat over high heat until lightly smoking. Add burger patties and press down immediately with a stiff spatula so that patties make contact with skillet. Cook without moving until seared on first side, about 2 minutes. Carefully scrape up patties and flip. Top with cheese and continue to cook until desired doneness is achieved, about 1 minute for medium rare.
Top bottom ramen buns as desired, add burger patties, top with second ramen buns, and serve immediately.
Special Equipment
4-inch ring mold or empty 28-ounce can
Read More
Nutrition Facts (per serving) | |
---|---|
674 | Calories |
45g | Fat |
30g | Carbs |
35g | Protein |
Nutrition Facts | |
---|---|
Servings: 2 | |
Amount per serving | |
Calories | 674 |
% Daily Value* | |
Total Fat 45g | 58% |
Saturated Fat 16g | 78% |
Cholesterol 108mg | 36% |
Sodium 1601mg | 70% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 2g | 5% |
Total Sugars 3g | |
Protein 35g | |
Vitamin C 0mg | 0% |
Calcium 603mg | 46% |
Iron 4mg | 21% |
Potassium 479mg | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |