By now, you’ve probably heard the online buzz around the latest crazy food creation: the Ramen Burger. With a bun made of, you guessed it, ramen noodles, this special burger first originated at Brooklyn’s Smorgasburg and has since been taking the internet by storm. And, like any good foodie craze, we wanted to try it — although we were a bit iffy about the MSG and preservatives found in most ramen. So when we got this Ramen Burger recipe from our buds at Annie Chun, we knew we had to share it! With no MSG and ripe for boundless culinary creativity when it comes to toppings, you just gotta try it!
Ramen Burger Recipe
- Annie Chun’s Ramen House, any flavor
- 1 egg (or egg white substitute)
- Burger (your favorite --- veggie, beef, turkey, bison, whatever you love)
- Assorted toppings (fried egg, tomato, pickles, lettuce, onion ... the sky is the limit!)
- In a sauce pan, bring 1.5 cups of water to a rolling boil. Cook noodles for 1 minute, then remove from heat and drain noodles.
- In a small bowl, whisk one egg. Add cooked ramen and stir until ramen in thoroughly coated in raw egg.
- Divide eggy ramen into two portions, and place each half into ramekins or other patty-shaped containers.
- Cover the ramen with plastic wrap and weigh it down with a can of soup to compress into bun shape. Refrigerate for 15 minutes or more.
- Carefully remove ramen “buns” from ramekins and cook over medium-high heat until the patties are dark golden brown on both sides. Enjoy with your favorite burger and toppings!
Have you ever had a Ramen Burger? Will you now? So easy to make! —Jenn