Yummy Ramen Burger Recipe| Quick & Crispy

The unique use of ramen noodles as a bun helped the New York City-born ramen burger become famous. After cooking, the noodles are formed into buns and grilled to obtain a crispy outside. Sandwiched between the ramen bun and the traditional toppings, the burger patties create a special fusion of Japanese and American flavors.

Let’s make the easiest & quickest ramen burger, it will take just 30 to 40 minutes.

Ingredients:

For Patty:

• 2 cups grounded boneless chicken
• 1 tbsp. light soy sauce
• 1 tsp. grated onion (optional)
• 1 tsp. of ginger paste
• 1 tsp. of garlic paste
• Half a tsp. of hot paprika
• 1 tsp. of hot sauce
• Salt and ground black pepper to taste
• 3 tablespoons vegetable oil

For Bun:

• 2 packages of instant ramen noodles (avoid flavored ones)
• 2 large eggs
• Pinch of salt & pepper
• 1 tbsp. oil

For Assemble:

• 3 to 6 slices of American cheese (I prefer 6 slices since I love my burger so cheesy)
• Tomato slices
• ¼ cup ketchup
• 2 teaspoons of chile-garlic sauce (e.g., Sriracha)
• Lettuce
• 1 tbsp. vegetable oil
• 3 big eggs (optional)
• 1 tablespoon oil

Instructions:

1. Heat a saucepan of water to boiling. Once the water is boiling, add the ramen noodles. Boil for 3 minutes or until noodles are soft, stirring periodically. Empty. Let the noodles cool a little.
2. In a bowl, beat two eggs; add salt and pepper to taste. Toss noodles in eggs until they are covered evenly. Spoon noodles into six bowls or ramekins the size of hamburgers. To flatten the noodles, place a sheet of plastic wrap directly over them and put another bowl on top of it. Chill for approximately 20 minutes or until solid.
3. In a bowl, combine chicken with all the ingredients we kept for the chicken patties. Shape the chicken mixture into patties by dividing it into three equal parts.
4. Drizzle about 1 tablespoon of vegetable oil over medium-high heat in a large pan. Flip each ramen bowl, gently touching the bottom to loosen the ramen while maintaining the bun shape.
5. Fry each ramen bun, without stirring the noodles, in heated oil until golden brown, about 3 minutes. Stir each bun and cook until crisp, about 3 to 5 minutes more. The Ramen bun should be crunchy on one side but somewhat softer on the other. Transfer the buns to a large plate, crispy side up.
6. In the same pan that was used to sauté the ramen, heat roughly 2 tablespoons of vegetable oil over medium heat. Put the chicken patties & cook for 3 to 5 minutes on each side, or until the chicken patties are just beginning to turn pink in the middle. An instant-read thermometer examines 140 degrees Fahrenheit (60 degrees Celsius) when positioned in the center.
7. Place a slice of American cheese on top of every burger and cook for a further minute or so, or until the cheese melts.
8. In a small bowl, combine the ketchup and chile-garlic sauce; coat each ramen bun’s crispy side with the mixture. Arrange the chicken patties and lettuce.
9. In a small pan over medium-high heat, heat approximately 1 tablespoon of oil. Fry the eggs one at a time, adding extra oil as required, until the yolks are almost solid, about 1 minute on each side. Over the patties, place the egg and tomato slices, then cover with the other bun.

Now enjoy your yummy & crispy ramen burger.

Cheers to Fusion Cooking!