When I first heard of a ramen burger, the only thing I could think was “How come I was never that creative back in my college days with my booze-fueled 2am ramen noodle feasts?” I mean, I discovered that ramen made one crazy-good mac n’ cheese. Oh and if I was feeling healthy, I threw in some frozen veggies, but that’s about as far as my creative culinary juices took me. Clearly, someone else was a lot more clever after a couple vodka-tonics than I ever was. I mean the ramen burger?! Consider my mind blown. By the burger, and also the fact that some culinary wizard has grown adults running back to their college staple. Obviously, if you had told me in college that I would be eating ramen AFTER college, I would have said you were drunk (which you very well could have been). And yet here I am, eating crazy culinary ramen concoctions, and reminiscing about a time when I could survive off cheap food and little sleep. Now I need things like ramen burgers and a deep 3 month hibernation to even half-way function. Such is life…
1 package of ramen noodles (I use the chicken flavor; do not break up the noodles)
1/2 pound ground turkey or beef
3 tablespoons of teriyaki sauce (soy sauce would work fine too)
2 slices of cheddar cheese
1/2 cup of ketchup
2 tablespoons of sriracha (more or less depending on how spicy you like it)
Extras: Arugula, Fried Egg, Sauteed Onions, Wilted Bok Choy, Bacon, Avocado (my favorite combo is the arugula and fried egg)
Start by making the ramen bun. Cook the ramen noodles in boiling water just until tender (about 3 minutes). Drain the noodles and then, using a fork, or your hands, mix the noodles with the egg and about 1/3 of the packet of ramen seasoning. Divide the noodles between two ramekins (or any other round container that is similar to bun size). Cover each ramekin with plastic wrap and then firmly press everything in place with another ramekin or heavy object on top. Refrigerate for 20 minutes.
Meanwhile, prepare your sriracha ketcup (mix the sriracha and ketchup together) and your toppings (i.e. fry the onions or the eggs). Next, combine the ground meat with the teriyaki sauce as well as 1/3 of the ramen seasoning packet. Set aside.
Once your “buns” are set, heat a greased pan over medium heat. Gently loosen and flip the ramen buns into the pan. Cook for about 3-5 minutes per side, or until they are golden brown and crispy. Set the buns aside. Cook the burger patties and finish them off by melting the cheese on top.
To assemble the ramen burger, first lay out your bun. Next add in whichever extra toppings you choose. Top that off with the burger patty and finish it with a generous drizzle of sriracha ketchup. Proceed to stuff your face.
*Please note you can make this with two ramen buns by obviously using two packages of ramen noodles, 2 eggs, and 4 ramekins. However, Mr. RC and I decided having two ramen buns was just too much ramen so we now make ours as open-faced burgers instead.