We’ve watched food trends explode over the past few years. Ones that come to mind – the cupcake frenzy of 2008 singlehandedly instigated by Georgetown Cupcakes, toasts, matcha, kale and cronuts.
I’m a dupe for social media shareables of searing-hot raclette cheese poured over some carb-packed vehicle. Raclette NYC does this right – so right. That, and Momofuku’s Milk Bar, which is – for better or for worse – two blocks from where I live. They dole out the most addictive and sedating cookies and cakes a human being will ever taste.
But of all the food trends I’ve seen come and go, my biggest regret is that I didn’t hop on the ramen burger train when I had the chance.
I had the intent while working part-time in New York to head to the celebrated birthing place of ramen burgers – Smorgasburg in Brooklyn. This never happened.
With no imminent plans to head to New York, I made this at home. I know I’m very late to the party here. I’m like Europeans screening U.S. blockbusters – always lagging behind.
But even though I’m obsessed with food, I’ve embraced my indifference to food trends – & I’m fully aware I’m just as uncool as I always knew I was. 😉
This recipe is fluid – approach it as a good use-up-your-pantry & freezer opportunity. I had frozen ground pork and scallions that I incorporated into the patty mixture to mirror the ingredients you’ll find in a bowl of ramen. The mayonnaise sauce is made from staple Asian condiments I always have stocked on the door of my fridge.
And if you’re familiar with the TV show Bob’s Burgers, I hope you might have picked up on my tribute to his pun-tastic daily burger specials in this recipe title. If you haven’t watched it – do.
I like to think I approach food the same way Bob does – content to cook the same ho-dum thing over and over again. All the while, Jimmy Pesto’s restaurant across the street grasps at the flashiest dish that will bring customers in. Bob refuses to sell out and play that game. He knows good food will always be good food.
You should also know – Thrillist did their homework & compiled a list of every single burger special featured on the show. You’re welcome.
This one’s for you, Bob! You just keep doing you!
I N G R E D I E N T S
Makes 1 ramen burger.
- 1 package ramen noodles
- 1 egg, whisked
- 3 oz. ground pork
- 3 oz. ground beef (80% lean to 20% fat)
- 1 slice American cheese
- 2 oz. microgreens
- 2 oz. mushrooms, sliced
- 1 / 2 teaspoon soy sauce
- 2 tablespoons mayonnaise
- 1 / 4 teaspoon wasabi
- 1 / 4 teaspoon Sriracha
- 1 / 4 teaspoon chili oil
- 1 / 4 teaspoon sesame oil
- 1 / 2 scallion stalk, minced
- 1 tablespoon butter, salted or unsalted
- 1 tablespoon flavorless oil, like canola or vegetable
- Pinch of sugar
- Dash of olive oil
- Salt, as needed
- Pepper, as needed
D I R E C T I O N S
- Cook the noodles according to package instructions, discarding the seasoning packet. Strain the noodles. Once cooled, mix with the beaten egg, pinch of salt and pinch of pepper. Set aside.
- Combine the mayonnaise, wasabi, Sriracha, chili oil & sesame oil. Set aside.
- Combine the pork, beef, scallion, and pinch of salt and a pinch of pepper. Form into a round, large golf-sized ball and set aside.
- Pull the caps off the mushrooms and slice thinly. Sautee on low heat with the soy sauce, a dash of olive oil, and pinches of sugar, salt and pepper. Once browned, set aside.
- In a nonstick skillet, melt 1 tablespoon of butter. Take 1 / 2 of each of the noodle mixture and place them inside two large patty-sized mason jar lids inside the pan. Smush the noodles down to compact them. Cook the noodle buns for 4 minutes on medium heat until golden brown. At this point, remove the lids as the ramen buns should be able to retain their shape. Flip the buns over and finish cooking, about 4 minutes until lightly browned. Set aside for plating.
- Heat a tablespoon of flavorless oil, like canola oil or vegetable oil, in the bottom of a cast iron skillet. Once heated, place the meat in the pan, smashing with the underside of the spatula until it’s as about 1 1 / 2 to 2 inches thick. Cook for 10 minutes on medium-low heat, then flip and brown until cooked through for another 8 to 10 minutes. Place a slice of American cheese on top of the patty and cook for an additional minute until the cheese is completely melted.
- Put 1 tablespoon of the mayonnaise mixture on each of the buns, topping one bun with the burger patty, then the sautéed mushrooms and the microgreens. Serve hot.