Crazy Hungry Mom

RECIPE: Vegetarian Ramen Burger? YES, PLEASE!

The ramen burger of my vegetarian dreams!

I became a pescatarian a couple years ago and dragged Jon down the same rabbit hole. And for someone who loves corned beef as much as I do, let me tell you, this has been a STRUGGLE. One of my biggest regrets was not trying the famous ramen burger at Ramen Shack before I stopped eating red meat. Like, I’ve had dreams about this burger. I’ve spent hours looking at photos of this burger on Yelp. I’ve gone out of my way to go places where I could watch people eating this burger IRL. And as I’m writing this, I’m realizing I should maybe talk to my therapist about my tendency to obsess about things!

Luckily, Jon is an incredible cook (#MenWhoBake) and decided to adapt a yummy ramen burger recipe to fit our veggie friendly needs. AND OH MY GOD IT WAS DELICIOUS. Enjoy!

Ingredients: (makes 3 burgers)
-Salt & Freshly ground black pepper to taste
-2 (3 ounce) packages ramen noodles (you won’t use the seasoning pouch, but you can keep for later if you’d like!)
-2 large eggs
-1 package beyond meat burger *defrosted* link
-1 tablespoon soy sauce
-1 teaspoon sesame oil
-3 tablespoons vegetable oil, divided
-3 slices American cheese (or cheddar)
-1/4 cup ketchup
-2 tablespoons Sriracha
-1 1/2 cups arugula
-1 tomato, sliced

Step 1: Bring a pot of water to a rolling boil, add ramen noodles, and cook according to the packaging instructions (typically: stir occasionally, 3 minutes) Drain immediately

Step 2: Beat two eggs in a bowl, add salt and pepper to taste. Add noodles and stir in until the noodles are coated in egg. Divide noodles into 6 burger/bun sized ramekins (or small mugs/ bowls…whatever you have). Refrigerate the 6 cups containing the noodles for 20 minutes.

Courtesy of Beyond Meat

Step 3: Remove the beyond meat burgers from their packaging and combine the patties in one bowl. Mix the soy sauce and sesame oil into the ground fake meat. Divide the mixture into three equally sized patties for frying.

Step 4: Heat 1(ish) tablespoon vegetable oil in a large skillet over medium high heat. Invert the ramekins containing the ramen (soon to be buns) on the skillet. Gently tap until the ramen loosens, and make sure the ramen keeps it shape on the frying pan.

Step 5: Fry each ramen bun, trying not to move the noodles until golden brown. Once you’ve flipped the bun, add the cheese on top of each bun as the other side fries. Once both sides have adequately fried, transfer to a large plate, with the cheesy side up.

Step 6: Heat 1(ish) tablespoon of vegetable oil in the same skillet over medium/ high heat. Cook the beyond meat burgers until browned on either side but still pink int he middle. (You could add the cheese on top of the burger while it’s frying if you prefer that to adding the cheese to the bun)

Step 7: Mix ketchup and Sriracha in a small bowl (this, you should do to taste, adding more of either ingredient based on your taste for spice)

Step 8: ASSEMBLY! Add the spicy ketchup (in my case, liberally) to the ramen buns. Add some arugula to each of the ramen buns. Then place the burgers on top of the arugula, throw on a slice of tomato, and add the other ramen buns to complete the sandwiches.

Step 9: Gram, tag us, and let us know what you think!

Step 10: EAT!

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