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Discover / Regional American

Ramen Burger

George Motz & Keizo Shimamoto
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Illustration created with AIGenerated with ImagineArt (Nano Banana)

The bun is made from formed, griddled ramen noodles.

Beef
The recipe

How to make it

1 serving
Makes1TimeAbout 40 min (with 20 min chill)SourceGeorge Motz & Keizo Shimamoto

Ingredients

Ramen buns

  • 1 package ramen noodles (no seasoning packet)
  • 1 egg
  • Salt and pepper
  • Sesame oil, for browning
  • 2 ramekins, as moulds

Burger

  • A handful of ground beef (amount not given)
  • ½ Vidalia onion, thinly sliced
  • 1 Tbsp shoyu sauce
  • 1 scallion, thinly sliced
  • Fresh arugula

Method

  1. Boil the noodles, drain and cool.
  2. Beat the egg with salt and pepper, mix in the noodles and divide between two ramekins. Cover, press down with a weight such as a can, and chill 15–20 minutes.
  3. Roll the beef into a loose ball. Pile sliced onion in a hot cast iron pan, set the beef on top and smash it flat.
  4. Cook over high heat about 4–5 minutes a side for medium-rare.
  5. Brown the noodle buns gently in a little sesame oil over low heat.
  6. Build: noodle bun, arugula, patty with onions, shoyu sauce, scallions, noodle bun.

Note on the source: Credited to George Motz and ramen burger inventor Keizo Shimamoto, published by the butcher Schweid & Sons. The source calls for “Keizo’s Secret Shoyu Sauce” without giving its recipe, and doesn’t give a beef weight.

Quantities come from the source. The method is written in our own words. See the original ↗

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