This over the top ramen burger takes ramen noodles to the next level. It offers a ton of flavor with Asian flare and is very filling. You’re going to want a fork for this one!
Over the Top Ramen Burger
For Ramen Buns:
1 packet Top Ramen Noodles, beef flavor
1 large egg, beaten
Vegetable oil for frying
For Burger Topping Sauce:
2 tablespoons hoisin sauce
2 teaspoons sambal oelek sauce (Thai chili paste)
Water for thinning the sauce
For the Burger:
1 tablespoon soy sauce
1 teaspoon sesame oil
Sliced white cheddar, American or other cheese of choice
2 meaty slices of bacon
1/3 pound ground chuck, formed into a patty slightly larger than ramen buns
Kosher salt & freshly ground pepper
1 large egg
Kale leaves, arugula or other leafy green
1 green onion, sliced on the bias
Cook the ramen noodles according to package directions and drain thoroughly, reserving the broth for another use. Set aside to cool briefly. Make the burger sauce by combining the hoisin, sambal oelek, and enough water to thin it out a bit.
To form the ramen buns, place the cooked noodles in a bowl and add the beaten egg. Mix thoroughly with a fork, then pull the fork through the noodles lifting them up throughout to ensure even coating.
Divide noodles between two ramekins or flat-bottom bowls to form a burger bun shape; press down firmly to evenly compress the noodles.
Cover with plastic wrap, pressing wrap onto the surface of noodles. Weigh down the tops with cans or something similar and refrigerate for at least 30 minutes.
In the meantime, combine the soy sauce and sesame oil. Cook the bacon in a skillet until crisp; reserve the bacon fat. Drain bacon on paper towels.
In another skillet, preferably cast-iron, add enough vegetable oil to lightly coat the surface and heat over medium-low heat. Gently loosen the sides of the noodles from the ramekins. When the pan is hot, turn the ramekins over into the pan, tapping to release if necessary.
Alternately, turn the ramekins out onto small plates and then transfer to the skillet. Cook until golden brown on both sides, turning only once. Remove to a plate.
Add more oil to the cast iron pan, if necessary. Season the top side of the burger patty with kosher salt and freshly ground pepper; place patty, top side down in hot pan and season again with salt and pepper.
Cook for 3-4 minutes; flip the burger and pour over the soy sauce and sesame oil mixture and lower the heat. Top the burger with cheese and tent with foil. Cook for 3 more minutes or until cooked through; turn off the heat and keep covered.
While the burger is cooking, heat the skillet with the reserved bacon fat over low heat. When hot, carefully crack an egg into it, cover and cook to desired doneness. Season with a bit of salt.
For burger assembly, place a ramen bun down, top with the kale and bacon, then the burger and sauce. Sprinkle with sliced green onions and top with the fried egg and remaining ramen bun. Enjoy!
Yield: 1 burger
📷 Photo & Recipe Submitted by Kellie Braddell
via our Ramen Recipe Contest held 2017
