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I absolutely love trying ridiculous, unexpected combinations of things. Donut sandwich? Check. KFC’s Double Down? Downed. Fat Sandy from Muchies 420? You know it. But when I heard the latest trend combines a burger with ramen noodles AS A BUN, it was something I KNEW I had to try. Legit Japanese ramen is one of my favorite things to eat and a go to when I’m not feeling great. And who doesn’t love burgers?! What better way than to make it myself.

This recipe seems like a pretty daunting task. I know I pushed back making it because I couldn’t figure out how the hell I was going to make a bun out of ramen noodles. Lucky for me, the prep was relatively painless. The ramen buns took about five minutes, took me another five to make the burgers, and like 3 minutes to make either sauce. That’s it. It’s a super simple recipe that is HUGE on flavor.

Gochujang (Korean chili paste) is pretty much my favorite way to add spice right now. Sriracha is great, but only really hits one note. The depth of flavor with the gochujang just compliments food so well. Because I wanted to incorporate gochujang somehow, I decided on a Korean BBQ flair. Yes, I do know that ramen is a traditional Japanese meal, but I loved the idea of grilling up a Korean BBQ-style burger and putting it on ramen noodles.

A couple of things to note while you’re making this:
1. I used a charcoal grill to cook the meat. I feel like it really enhanced the flavor. If you only have a gas grill or a pan, no worries. It should still turn out great.
2. Make sure there is enough oil to cook the ramen “buns”. The last thing you want is your smoke detector to go off as you’re tending to the buns. As you can see, my bun got a little crispy. It still tasted fantastic. I guarantee they will not fall apart if you do it right.
3. You can combine the four elements of the burger ahead of time and then just cook when you’re ready. In this case, the extra time in the fridge for the ramen buns most likely helps it and the flavors combined with the meat can really meld together and create a flavorful patty.

This recipe is top five on things I’ve ever made, and if I’m being really honest, probably top three. It’s really that good. And since there’s not a whole lot of time that goes into it, you should be able to make it and taste the amazingness that is the ramen burger! Hope you enjoy!

Print Recipe
The BEST Ramen Burger
Korean BBQ-style burger with ramen noodles as a bun.
Course Main Dish
Cuisine American, Asian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Ramen Buns
Burger Patties
Korean BBQ Glaze
Gochujang Mayo
Course Main Dish
Cuisine American, Asian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Ramen Buns
Burger Patties
Korean BBQ Glaze
Gochujang Mayo
Instructions
Ramen Buns
  1. Bring a pot of water to a boil. Cook the noodles according to the directions. Drain and rinse the noodles under cold water. Make sure the noodles are drained well.
  2. Combine the drained, cool ramen in a bowl with the beaten eggs. Mix the eggs and noodles together until the ramen is sufficiently coated.
  3. Place the coated noodles into ramekins or Chinese to-go containers (the smallest clear, round ones). There should be enough for about 16 containers worth. Stack each one on top of the other and weigh down with a can of soup or something. Wrap in Saran wrap and place in refrigerator for at least 30 mins.
  4. After the ramen buns have been in the fridge for at least 30 mins, heat some oil in a pan (I used a combination of mostly peanut oil and a splash of sesame oil) on medium high heat. When hot, and fry the ramen until lightly browned, about 3 minutes. Flip and fry for 3 minutes on the other side.
  5. TIP: You'll want to have the ramen bun as fresh as possible, so cook the buns and burgers around the same time. Don't make them too far in advance (i.e. 30 mins).
Burger Patties
  1. In a large bowl, combine the ground beef, ground pork, white miso, mirin, green onions, garlic, ginger, sesame seeds, sesame oil, and flavor sachets. Mix until combined. You can do this an hour or two ahead of time if you would really like the flavors to meld.
  2. Form the burger patties (there should be enough for 8). You're going to want to make big burgers, but remember that the ramen bun is more dense and heavier than a regular bun.
  3. Preheat either a grill or a pan. I prefer cooking the burgers over charcoal because of the extra smokiness it provides. Grease the pan or grill grates and cook the burgers for about 5 minutes on each side. Brush on the Korean BBQ Glaze on both sides and cook for another 1-2 minutes on either side.
Korean BBQ Glaze
  1. Add the garlic, ginger, hoisin, and sesame oil to a bowl and stir to combine.
Gochujang Mayo
  1. Add the Japanese mayo, gochujang, rice vinegar, and honey to a bowl. Stir to combine
For Assembly
  1. Take a ramen bun and slather it with the gochujang mayo, to taste (it can be spicy). Place a burger patty on top and stack a slice of tomato and a leaf of lettuce. Top with a second ramen bun. Enjoy!
Recipe Notes

Recipe adapted from Not Quite Nigella and Beyond Meat.

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