With the recent trend of hybrid foods like duffins and cronuts making the news, the one that took my fancy is the Ramen Burger. Seeing that Go Ramen! is really making a name for himself with it, thought I give it a try to see if the hype is of any substance.
The idea of using ramen noodles to form the bun of a burger is not rocket science. Back when I was in Singapore (Yes, back when policeman wear shorts!), Mos Burger, a Japanese burger chain already has a burger with a bun made from compressed sticky rice. Without stretching the imagination too much, it’s called a rice burger and is fairly popular amongst the rice eating population of Singapore. Yo! Sushi had a similar limited edition rice burger as well!
After reading a couple of how-to articles, this was what I’ve done. First, cook the noodles as per instructions. I thought the bacon flavoured Bachelor’s Super Noodles will work well since it’s a burger. I know that the Bachelor’s noodles soaks up loads of water and is of a mushy consistency which will only help when it comes to forming the burger bun.
Gooey mixture after adding 2 beaten egg as binding agent. Make sure the noodles have cooled down before mixing the egg or the egg might scrambled.
2 packet of noodles into 4 portions. 2 buns for each burger. I used a mixture of tapas ramekin and cookie ring. Any round shaped container will work fine. I lined the base of the container with cling film to help with removing the noodle bun.
Fold over cling film and weigh it slightly to help the bun firm up. Tuna tins were perfect as they are the correct size and not too heavy that it will sink into the mixture. Place in the fridge for at least 20 minutes to chill and firm.
Pan fry the noodle bun. Make sure you use a non-stick pan and do not turn the bun over till you are sure the bottom is well browned.
Like this! A couple of heart stopping moment while trying to flip the bun.
Made up burger. The rest of the burger were made up of typical ingredients, stored bought burger patty, caramelised onions, Kewpie mayo (keeping it Japanese), gherkin, raw chopped onions, sliced tomatoes etc….
So how was the experiment, was it worth it? Taste wise, the noodle bun is slightly crispy on the outside and slightly mushy/chewy on the inside, much like the consistency of an okonomiyaki batter. Surprisingly, you can’t taste the strands of the noodles after pan frying. The bacon flavour of the noodles added a smoky taste overall and perhaps a better quality noodle odd to be used so it still retains the ramen identity.
The Boom was all carbed out after the burger and oven fries. He agreed with me that this was a fun experiment but overall just a fad.
Somewhere in West London
Strictly by invitation