So one of the hottest food trends now here in Hawaii, is the Ramen Burger, I didn’t want to wait in line for a restaurant sample, so I made my own. I"d like to share my version with you. Hope you like it! Here’s what you need :
(This recipe makes up to 2 slider size burgers)
1 pack of Ramen noodles with flavor packet
3 tbsp. vegetable oil (for frying)
1 lb. ground beef
1 egg (for patty mixture)
Crushed garlic to taste
1 c. crushed Potato chips
Shoyu (to taste)
2- 4 Romaine lettuce leaves
1 c. Purple cabbage (chopped)
2 slices of Tomato
Yellow hot pepper
2 fried eggs, sunny side up
In a separate small bowl, mix together the sauce ingredients listed below, and set aside.
1.5 tbsp. Mayonnaise
1.5 tbsp. Siracha (hot sauce)
1.5 tbsp. Shoyu
Bring a pot of water to a boil; add ramen noodles and ramen flavor packet, stirring occasionally, until noodles are tender, about 3 minutes. Drain soup broth away from noodles. Soup broth is not needed for this recipe. Allow noodles to cool slightly in a bowl, in refrigerator (1-2 minutes).
Stir 1 egg into cooled noodles until evenly coated- the egg will "bind" the noodles together to hold the shape. Divide noodles into 4 sliders-size ramekin bowls to create the round shape. Place a sheet of plastic wrap directly over noodles and stack another bowl on top to flatten noodles. Refrigerate ramen buns until firm (about 20 minutes).
Mix 1 lb. of ground beef, 1 egg, garlic, shoyu, crushed potato chips, and in a bowl. Divide ground beef mixture into 2 equal portions and shape into patties.
Heat about 3 tablespoon vegetable oil in a large non stick skillet over medium-high heat.
Remove ramen bun ramekin bowls from refrigerator, and invert each ramen bowl directly onto skillet, gently tapping the bottom of the bowl until ramen loosens, careful to maintain bun shape. Remove the ramekin bowl from skillet, to have bun cook on their own.
Fry each ramen bun (one bun at a time), without further reshaping noodles, in hot oil until golden brown, about 3 minutes. Flip each bun and continue frying until crisp, 3 to 5 minutes more. Ramen bun should be crispy on one side and slightly softer on the other. Transfer the ramen buns to large plate with the crispy side up.
Use the same non stick skillet to cook 2 beef patties until burgers are lightly pink in the center, 3 to 5 minute per side.
Mix Mayonnaise, shoyu, and shiracha in a small bowl to create the sauce. Spoon the sauce onto the inside of each ramen bun. Add purple cabbage, romaine lettuce, tomato, and yellow hot pepper over ramen buns. Place burger patty on top.
Heat about 1 teaspoon oil in a small skillet over medium-high heat; fry remaining eggs one at a time, adding more oil as needed, until yolk is almost firm - sunny side up, about 1 minute. Place egg over patty and top with remaining bun.
Tah-dah !....2 slider style ramen burgers :) Slightly messy to eat because of sunny side egg - but good. Enjoy!
PREP 20 mins
COOK 20 mins
READY IN 1 hr