The idea for a Ramen Burger came from ramen blogger Keizo Shimamoto. (Gretchen McKay / Newscom)
Behold the ramen burger, a meat patty stuffed between two pan-fried ramen “buns.” It sounded so weird (and fun) when I read about it on Huffington Post that we just had to taste-test one.
Lauded as the “new Cronut,” the dish was created by ramen blogger Keizo Shimamoto, who debuted his beef Shoyu Ramen Burger at the Brooklyn Smorgasburg food festival last month. It was an immediate hit, drawing monstrous lines.
My kids don’t eat red meat or eggs any way but scrambled, so I substituted ground chicken and left off the fried egg on top. All we can say is “Yum!”
Chicken Ramen Burgers
Adapted from yumsugar.com
4 packages ramen noodles (I used chicken flavor)
4 tablespoons neutral oil, such as canola or grapeseed
4 tablespoons ketchup
2 tablespoons sriracha
1 pound ground chicken
Salt and freshly ground black pepper
4 slices provolone cheese
1 cup arugula
4 fried eggs (optional)
4 scallions, thinly sliced on the bias
Cook ramen according to directions on package (including the seasoning), then drain off the liquid. Let cool to room temperature. In a small mixing bowl, whisk eggs until no streaks of yolk remain. Add ramen, tossing thoroughly to coat with the egg. Divide the egg-dressed ramen into 8 portions, and place each portion into a ramekin or bowl.
Cover the ramen with plastic wrap, and weigh it down with a can of soup to compress it into a bun shape. Refrigerate for at least 15 minutes.
Add the oil to a skillet, and set over medium-high heat. Once the oil begins to shimmer, unmold the ramen “buns” into the pan, two at a time, and cook until the bottom is a dark golden brown. Flip both of the patties, and cook until a dark golden brown on both sides. Repeat with remaining ramen buns. You may need to add more oil.
Whisk together the sriracha and ketchup in a small bowl.
Season the ground chicken with salt, pepper and a couple of splashes of soy sauce and sesame oil. Form meat into four patties. Wipe out the skillet, and cook the burgers over medium-high heat until brown and cooked through, about 6 minutes per side. Finish with another splash of soy sauce and sesame oil. Top with a slice of cheese.
Wipe out the skillet, and lower the heat to medium.
Assemble the burger in this order: Ramen bun, arugula, ketchup, burger patty (cheese side up), fried egg (optional), scallions and the second ramen bun. Wrap in wax paper for easier eating, and serve hot.
Makes 4 (huge) burgers.
Per serving: 940 calories; 55 g fat (18 g saturated fat; 53 percent calories from fat); 60 g carbohydrates; 503 mg cholesterol; 2,734 mg sodium; 46 g protein; 2.5 g fiber.
Contact Gretchen McKay at email@example.com or on Twitter @gtmckay