There’s something magical about taking two comfort foods and smashing them together—especially when it involves ramen and burgers. This ramen burger is the kind of dish that makes you pause mid-bite just to appreciate the genius of it all. Crispy, golden ramen buns hugging a juicy, umami-glazed patty? Yes, please. Let’s dive in.
Nothing beats a great Ramen Burger. Whether you're a fan of Burgers or want to try something from our Crockpot Recipes selection, keep scrolling!
Essential Ingredients & Tools
Ingredients
Serves 4 | Prep: 20 min | Cook: 15 min | Total: 35 min
For the Ramen Buns:
- 2 packs ramen noodles (discard seasoning packets)
- 2 large eggs, beaten
- 1 tbsp neutral oil (like vegetable or canola)
For the Umami Sauce:
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp mirin (or 1 tbsp honey + 1 tbsp water)
- 1 tbsp brown sugar
- 1 tsp sesame oil
For the Patties:
- 1 lb ground beef (or ground pork/chicken)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
For Assembly:
- 4 lettuce leaves
- 2 scallions, thinly sliced
Tools You’ll Need
- Medium pot
- Non-stick skillet
- Ring molds (or clean tuna cans with tops/bottoms removed)
- Paper towels
- Tongs
How to Make The Ultimate Ramen Burger
Step 1: Cook the Noodles Just Right
Bring a pot of water to a furious boil—the kind that bubbles like a mini volcano. Toss in the 2 packs ramen noodles (save those seasoning packets for another snack attack) and cook for just 2 minutes. You want them al dente—firm enough to hold their shape when pressed into buns. Drain them fast, then give them a cold shower (rinse under cold water) to stop the cooking. Now, here’s the crucial part: pat them dry like you’re prepping them for a photoshoot. Wet noodles = sad, soggy buns.
Step 2: Whip Up That Umami Glaze
In a small saucepan, combine 3 tbsp soy sauce, 2 tbsp mirin, and 1 tbsp brown sugar. Let it simmer over medium-low heat for 3–4 minutes, stirring until it transforms into a glossy, sticky sauce that clings to your spoon. A splash of 1 tsp sesame oil at the end? Chef’s kiss. This stuff is liquid gold—brush it on your patty, drizzle it over the burger, maybe even sneak a spoonful straight into your mouth. No judgment.
Step 3: Shape the Perfect Patty
Grab your 1 lb ground beef and gently mix in 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Don’t overwork it—think of it like kneading bread dough too much; you’ll end up with a tough, sad patty. Divide the meat into four equal portions (pro tip: use a kitchen scale if you’re a perfectionist). Shape them slightly wider than your bun molds—they’ll shrink as they cook. Press a thumbprint into the center to keep them from puffing up like a balloon. Pop them in the fridge for 10 minutes to firm up.
Step 4: Turn Noodles into Buns
Toss those cooled noodles with 2 large beaten eggs until every strand is coated. Let them sit for a couple minutes—this lets the eggs work their magic as a binder. Now, heat up 1 tbsp neutral oil in a non-stick skillet over medium heat, drop in your oiled ring molds, and pack the noodle mixture in tight. Press down firmly with a spoon—no air pockets allowed. Fry for 4–5 minutes per side until they’re deep golden brown and crispy. That sizzle? That’s the sound of deliciousness happening.
Step 5: Sear the Patties Like a Pro
Crank the heat up to medium-high and sear those patties—lay them in the pan away from you to avoid oil splatter burns (trust me, I’ve learned the hard way). Cook for 3–4 minutes per side, then brush on that umami glaze in the last minute for a caramelized finish. Let them rest for 2 minutes—carryover cooking keeps them juicy.
Step 6: Assemble with Care
Place a ramen bun down, layer on some 4 lettuce leaves (this keeps the bottom bun from getting soggy), then the glazed patty. Drizzle extra sauce, sprinkle 2 thinly sliced scallions, and top it all off with the second bun. Press gently—just enough to hold everything together without crushing your masterpiece.
Pro Technique
The Secret to Sturdy Buns
Packing the noodles tightly is key. Work in layers, pressing each one firmly to eliminate gaps. Keep the oil at 325–350°F—too hot and they’ll burn before setting, too low and they’ll soak up oil like a sponge.
Timing the Sauce Right
Brush the glaze on the patties only in the last 60 seconds of cooking. Sugar burns fast, and you want that glossy finish, not a charred mess. Save a little extra to drizzle at the end for maximum flavor impact.
Chef’s Wisdom
Soggy Bun Syndrome
If your buns are falling apart, you didn’t dry the noodles enough. After rinsing, spread them on a towel and press hard. For extra insurance, toss them in a dry skillet for a minute to evaporate any lingering moisture.
The Patty Problem
A dry patty is a tragedy. Start with cold meat—warm fat renders too fast, leaving you with a hockey puck. Sear in a ripping hot pan to lock in juices, and never press down—that’s just squeezing out the good stuff.
Storage & Freshness Guide
Leftovers? Here’s How to Keep ‘Em Tasty
Store buns and patties separately in airtight containers with parchment between layers. Reheat buns in a toaster oven at 350°F for 5 minutes to bring back the crunch. Patties do best in a covered skillet with a splash of water to keep them juicy.
Sauce & Toppings
Keep the sauce in a glass jar—it thickens when cold but loosens up when reheated. Store lettuce and scallions unwashed in a ventilated bag with a paper towel to absorb excess moisture.
Freezing for Future Cravings
Freeze uncooked patties on a parchment-lined tray before transferring to a freezer bag. Buns don’t freeze well—they turn rubbery. The sauce freezes great for up to a month; just thaw it overnight in the fridge.
Nutrition Profile
- Calories: 750
- Protein: 35g
- Carbs: 65g
- Fat: 40g
- Fiber: 3g
Ingredient Variations and Their Impact
- Pork or Chicken Swap: Lighter but still delicious. Pork adds richness; chicken benefits from a little panko to stay moist.
- Gluten-Free Hack: Use rice ramen and tamari instead of soy sauce. Add xanthan gum to the egg mix for better binding.
- Teriyaki Shortcut: Swap in store-bought teriyaki for a sweeter finish—simmer it with garlic for extra depth.
- Vegan Version: Flax eggs + mushroom-walnut patties. Brush buns with coconut aminos for a caramelized crust.
- Spicy Kimchi Kick: Skip the lettuce and pile on kimchi for tangy heat. Mix gochujang into the sauce for extra fire.
Perfect Pairings
Complementary Dishes
- Quick-Pickled Cucumbers: Their sharp acidity cuts through the burger’s richness. Thinly slice cucumbers and soak in rice vinegar, sugar, and salt for 15 minutes.
- Miso Soup: A warm, savory sip balances the crispy-crunchy texture. Use white miso for mild sweetness.
Drinks
- Iced Barley Tea: Its nutty, caffeine-free flavor cleanses the palate without overpowering.
- Yuzu Soda: Citrusy and effervescent, it contrasts the umami-heavy profile.
Something Sweet
- Matcha Ice Cream: Bitter matcha offsets the burger’s savoriness. Serve with a drizzle of honey.
- Black Sesame Cookies: Their toasty notes echo the ramen’s nuttiness.
The Ultimate Ramen Burger: A Noodle-Lover’s Dream Come True
Make a show-stopping Ramen Burger with crispy noodle buns and a juicy umami-glazed patty. Perfect for adventurous eaters—try this fusion favorite today!
Ingredients
For the Ramen Buns
-
2 packs ramen noodles (discard seasoning packets)
-
2 large eggs (beaten)
-
1 tbsp neutral oil
For the Umami Sauce
-
3 tbsp soy sauce
-
2 tbsp mirin
-
1 tbsp brown sugar
-
1 tsp sesame oil
For the Patties
-
1 lb ground beef
-
1 tsp salt
-
1/2 tsp black pepper
-
1/2 tsp garlic powder
-
1/2 tsp onion powder
For Assembly
-
4 lettuce leaves
-
2 scallions (thinly sliced)
Instructions
-
Cook 2 packs ramen noodles for 2 minutes, rinse under cold water, and pat dry thoroughly.01
-
Simmer 3 tbsp soy sauce, 2 tbsp mirin, and 1 tbsp brown sugar for 3–4 minutes, then stir in 1 tsp sesame oil.02
-
Mix 1 lb ground beef with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Shape into patties with a thumb dimple and chill for 10 minutes.03
-
Toss noodles with 2 beaten eggs, then pack into oiled ring molds in a skillet. Fry for 4–5 minutes per side until golden.04
-
Sear patties for 3–4 minutes per side, brushing with sauce in the last minute. Let rest for 2 minutes.05
-
Assemble with 4 lettuce leaves, patty, extra sauce, 2 thinly sliced scallions, and top bun.06
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