Welcome to the glorious, slightly chaotic world of the ramen bun. If you like noodles, burgers, and the thrill of eating something your parents would cautiously nod at then Google, this is your dream dinner. The ramen burger swaps a traditional bread bun for pan-fried ramen patties that are crispy on the outside and noodle-y in the middle — it’s crunchy, slurpy, saucy, and utterly ridiculous in the best way.
This recipe riffs on the NYC cult classic but leans into umami chaos: miso-scallion mayo, toasted sesame, and a quick soy-ginger glaze to make the beef or mushroom patty sing. It’s a perfect project for a weekend when you want to impress friends, defy expectations, or just eat something that makes you say, “Wait, what? Yes.”
Ingredients
- For the ramen buns: 2 (3 oz) packets instant ramen (discard seasoning packets)
- 1 large egg, beaten
- 2 tbsp all-purpose flour
- 1 tsp toasted sesame oil
- Neutral oil for frying (vegetable or canola)
- For the patties: 1/2 lb ground beef (80/20) or 1 block extra-firm tofu, pressed and crumbled for vegetarian option
- 1 tsp soy sauce
- 1/2 tsp freshly ground black pepper
- 1 small shallot, finely minced
- 1 clove garlic, minced
- For the glaze and sauce: 2 tbsp soy sauce, 1 tbsp mirin or rice vinegar, 1 tsp honey
- Miso-Scallion Mayo: 3 tbsp mayonnaise, 1 tsp white miso, 2 scallions finely sliced, squeeze of lemon
- Optional toppings: butter lettuce or shredded cabbage, sliced pickles, toasted sesame seeds, chili oil
- Salt to taste