Ramen Burger

East meets west with the ramen burger

It’s the food trend that has swallowed up New York and pushed the cronut off the It list. Go Ramen food blogger Keizo Shimamoto is credited with the development of the east-meets-west hybrid, having completely sold out of his ramen burgers just moments after he launched them at the Smorgasburg market in New York. It’s a questionable creation sure to challenge the tastebuds, but if you’re still reading, you might just be brave enough to see what all the fuss is about by whipping one up yourself.


1 packet of instant ramen noodles
2 eggs
200 g lean minced beef
1/4 cup breadcrumbs
salt and pepper
splash of soy sauce
cooking oil
rocket leaves
sauce of choice


Cook the ramen noodles as per packet instructions. Drain and set aside.

In a small bowl, whisk one egg, then pour over the cooked noodles.

Find two bowls, egg rings or moulds the right size for your ramen ‘buns’, line them with plastic wrap and firmly push the eggy noodles into the hollows. Cover with plastic wrap, top with a weight and store in the fridge for 30 minutes until the noodles have cooled.

Meanwhile, in a separate bowl, whisk the second egg, then add the beef and breadcrumbs. Season with salt, pepper and soy sauce. Use your hands to shape the beef into a patty.

Grab the noodles from the fridge, heat the oil in a pan and fry the noodle buns for a few minutes each side until lightly crispy. Place on a paper towel to drain, then transfer to a serving plate.

Fry the burger patty on both sides until cooked through, then drain on a paper towel. Layer the patty on a ramen noodle bun, add the rocket leaves, your sauce of choice and top with the second ramen bun. Serve in a napkin for easy handling. Follow Keizo’s lead and get as inventive as you like with the fillings – check out this video care of Chennibus for inspiration!

Image via Darlene Phan / The Lemon Cookie.

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