Homemade Ramen Burger

There are some mass-produced things in this world that are just too perfect to tamper with; things like Twinkies, Krispy Kreme donuts, and Kit-Kat bars (though, Central Michel Richard gives Nestle somethin’ to think about).

Seriously, Central has perfected perfection. Central’s “Kit Kat Bar.” 

Copyright: New York Times.

Copyright: New York Times.

But for some reason, I’m always a little less reverent of savory concoctions, and this includes the latest trend of the Ramen Burger. If you haven’t already heard of the Ramen Burger, 1) You clearly aren’t an obsessive freak like me; and 2) That’s all about to change right now:

The Ramen Burger, created by Keizo Shimamoto-a 35-year-old ramen blogger turned ramen chef-is being touted as NYC’s new Cronut…or basically NYC’s new ridiculous food creation that people are lining up for by the HUNDREDS. The Daily Beast has a great article about the Ramen Burger here.

Usually I read about something like the cronut and shudder in awe at the modernity and technical perfection of something, clearly, only a master chef could create. But with the Ramen Burger (and no offense to Shimamoto) I thought…”I could homemade that shiz. For reals.”

After taking time out of my real job to scour the internet for techniques associated with Ramen Burgers, it turns out that it’s not that involved. Also, thanks to my recent inner fat girl obsession with Ramen (I blame Toki Underground), I had a pretty decent idea what should go on this “burger.” And let me tell you: From the sriracha ketchup to the ginger-sauteed bok choy, and from the 50% ground pork burger to the sesame oil-fried ramen buns, this burger gives The Luther Burger a legit run for its money. [Other things that make this the best burger ever? Toasted sesame seeds, fried eggs, green onions, shoyu sauce and hoisin. What Whaaaaaat.]

Is this a pastry? Cupcake? Tart? Homemade Twinkie? No. But in a random post I hope some will enjoy, I decided to go a little savory.



[Makes 2 burgers]


  • 2 round containers or ramekins
  • A heavy can or weight that fits inside your containers or ramekins
  • Saran wrap


  • 2 (3 oz.) packs cheap ramen [I used Maruchan]
  • 2 Tbl. sesame oil, divided
  • 4 Tbl. veggie oil, divided
  • 2 Tbl. toasted sesame seeds
  • 1 small head of bok choy, seperated into pieces
  • 2 Tbl. minced fresh ginger
  • 3-4 stalks of green onions, chopped
  • 1/4 cup ketchup
  • 2 Tbl. sriracha
  • 3 eggs [one of the 3 eggs needs to be beaten in a small dish]
  • 1 Tbl. dark soy
  • 1/2 tsp. Chinese five spice
  • 2 tsp. minced garlic
  • Some crushed black pepper
  • 1/4 lb. ground pork
  • 1/4 lb. ground beef
  • 2 Tbl. hoisin, divided
  • 1 Tbl. Shoyu sauce

Chop chop.


Make your ramen buns first! Cook the 2 packs of ramen noodles according to the package instructions for boiling. Drain the noodles when cooked and immediately rinse in cold water-just enough to stop additional cooking, but still warm. Add the 2 seasoning packets included with the ramen and the 1 beaten egg.

Line the bottom of one round container with saran wrap. Place 1/4 of the ramen noodles in the bottom of the container, flattening to make it round and stick together. Try to make it as flat as possible. Cover this with saran wrap. Take another 1/4 of the ramen noodles and create another flat patty on top. Cover with Saran wrap.

Using the 2nd round container, repeat the above steps. Once you have both containers completed and all the ramen noodles are used, place one container on top of the other container. Place your heavy can or weight on top of both containers.

Here’s a visual:


Place the container/weight stack in the fridge for 30 min. to 1 hour.

In the meantime, make your burgers. In a medium bowl, add the beef, pork, Chinese five spice, 1 Tbl. hoisin, dark soy, minced garlic, and some crushed black pepper. Using your hands [I used disposable gloves], mush all the ingredients together and form 2 patties a little bit bigger in circumference than the ramen buns. Let sit out about 20 min. to come to room temp [this ensures good grilling time].

Now it’s time to make your sauces. Mix your ketchup with the sriracha in a small bowl and set aside. In another small bowl, mix 1 Tbl. hoisin sauce with 1 Tbl. shoyu sauce. Set aside.

Heat a grill or pan on med-high with 2 Tbl. veggie oil and 1 Tbl. sesame oil. In another large pan, heat 2 Tbl. veggie oil and 1 Tbl. sesame oil on medium. Cook the burgers on the grill [or in a pan] until cooked through. While the burgers are cooking, gently release the ramen buns from the containers and fry in the pan set on medium heat. Before turning burgers, sprinkle 2 Tbl. of toasted sesame seeds on the 4 buns.  Flip the buns over carefully, and cook until the tops and bottoms of the ramen buns are crispy and dark brown.

Place buns on a  plate and top two of the buns [sesame seeds down] with the sriracha ketchup. Place the burgers on top of the ketchup-covered buns. Top the burger with chopped green onions.

Quickly, so that your burgers don’t lose too much heat, use the hot pan you used to cook the ramen burgers buns to stir-fry your bok choy with the minced ginger. Stir the bok choy and ginger until the bok choy is slightly wilted-about 2-4 min. Place the bok choy and minced ginger on top of the green onions and burgers. Drizzle the bok choy and burgers with the shoyu/hoisin sauce.

With the pan still hot, quickly fry 2 eggs [you can have the eggs runny or hard. I liked my yolks hard for this recipe]. Place the eggs on top of the shoyu/hoisin. Top the burgers with the 2 remaining buns, sesame seeds-up.

You haunt my dreams.





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