- 1 package (130g) Shin Black Ramen (use noodles and seasoning packet)
- 2 eggs, beaten
- 1 ½ Tbsp (22ml) canola oil
- 5 oz (141g) ground beef, rolled into two 2 ½ oz (70g) balls
- Kosher salt and pepper to taste
- 2 slices American Cheese
- Spicy mustard, for topping
- Kewpie mayo, for topping
- 2 Tbsp (6.5g) finely diced sweet onion
Ramen Burger
Joshua Weissman thinks outside the box (literally) when it comes to instant ramen.
Prep:
Overnight
Cook:
15 minutes
Serves:
1
people
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Ingredients
Directions
- Cook ramen noodles according to package directions, until just al dente. Drain noodles.
- Add the drained noodles to a large mixing bowl and season with the seasoning packet to taste. Whisk your two eggs together and stir into your noodles.
- Place half the ramen noodle-egg mixture into a bun sized ramekin covered with plastic wrap and weigh down with a can of soup. Repeat with the other half of the noodles. Refrigerate for at least 3 hours or ideally overnight.
- Heat a large non-stick sauté pan over medium high heat. Add a bit of oil to coat the pan and pan sear the “ramen buns” on both sides until golden, about 2-3 minutes per side. Set aside.
- Place the pan over medium-high heat and coat with a bit of oil. Place the ground beef balls down and press down with a wide spatula. Season with salt and freshly cracked black pepper, to taste. Cook until browned, about 1-2 minutes. Flip, season with salt to taste, top with cheese and let it melt.
- Build your burger: ramen bun, mustard, kewpie mayo, diced onions, your two burger patties, and cover. Plate, serve, and enjoy!
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