Ramen burgers have been a sensation in New York and as a treat the city's Japan Society has posted an instructional video with Moto Creative Services guiding you through how to make your own. And, along those lines, they've followed up recipe with one for a rice burger.
The ramen burger has become an instant sensation in New York, bringing together the delicious flavors and texture of ramen noodles with the quintessential delicious burger. Achieved by replacing the normal bun with a ramen noodle bun and flavoring the beef patty with the ramen noodle soup base, this is the essence of ramen in burger form!
Ramen noodles (Preferably uncooked packs. They are available at refrigerated sections of Japanese grocery stores)
Liquid ramen soup base (included with the noodles)
Boil noodles for about 2 minutes (this will vary depending on the type of noodle you purchase. Remember, you will be frying later, so don't cook for the full length on the package (example, if it says to cook for 2:30 cook for 2:00 instead). Meanwhile, stir an egg. It will be used as a binder to set noodles into bun shapes. Add 1 tablespoon of liquid soup base to the noodles and egg mixture for flavoring. Mix them well.
Line some restaurant takeaway containers (or anything suitable you can find) with seran wrap. Put the mixture into the containers. Use your hand to spread it evenly. We find that one package of ramen tends to make around 3 containers full, but if you don't mind thicker buns, then simply split in half. Fold the seran wrap up, and push the mixture down a bit with another container. Finally, refrigerate everything for at least 15 minutes.
In this episode we are using half and half ground beef and pork to make the patties, but you can replace with whatever meat you prefer. The fattier the meat, the better as it will produce juicier burgers that won't dry out when cooking. Mix the meat together with one egg yolk and a little pepper. Don't add salt yet! We'll add the salty component later with the ramen soup base. Mix together. Form into patty shape and make each slightly bigger than the bun to account for shrinkage when you cook the patty.
Heat up pan and add sesame oil. On medium heat, put the ramen buns in the pan. It should take around 3 minutes on each side, look for a golden color to tell when it is done. You're looking for a crispy outside, but noodle like texture on the inside.
In the same pan, add more sesame oil and fry the patties you have made. While cooking the patties, create a mixture to glaze them with. In our case, we're using the ramen soup liquid base and 1/2 cup of water (slightly less than the package says). It should taste salty, so adjust accordingly. Mix together and pour over the patties that are cooking. Let the glaze cook down a bit and be absorbed into the patty. Cook to your desired rareness.
On a ramen noodle bun, place shiso leaves (you can use other forms of leaves like arugula if desired). Next place the burger patty and top with scallions and the top of the ramen noodle bun. Enjoy your ramen in burger form!
- If your ramen noodles are sticking together after boiling, just rinse them off quickly in cold water and it should settle the problem.
- A fattier meat is ideal for the patties. While we're using a pork and beef mix, you can substitute with whatever you desire. Form into fairly thin patties that are slightly bigger than the buns you have created.
Along the same lines as the ramen burger, envision taking one of your favorite dishes, chicken teriyaki and rice and putting it in a burger form.
Cooked Rice (Japanese short-grain rice preferred)
Start with a pound of ground chicken in a bowl then mix in chopped onions, an egg and chopped shiso leaves (about ten leaves). Shiso leaves will add a subtle basil flavor. Now add the seasoning which consists of salt, pepper (we used white pepper, but black pepper can be used as well), a tsp of soy sauce, tsp of sugar, and a tbsp of starch (corn or potato starch). Mix the seasoning thoroughly with the ingredients until it becomes very sticky, that's when you'll know the mixture is ready.
Next we make the rice buns. Start with a cup of cooked rice in a bowl. It is important to do this process quickly. Sprinkle about a tbsp of starch, this will act as the binder. Next you want to add a pinch of salt for taste and sprinkle in sesame as well. Mix thoroughly so the starch can act as a glue for the rice, but do avoid mashing the rice. Now we will make the bun shape. Using saran wrap, place a desired portion of the rice mixture down. With another piece of saran wrap over top, begin molding the rice into the familiar bun shape. You're looking for the rice to be packed fairly tightly to ensure it will stay together. Peel the saran wrap away and now you have your first bun. Repeat the process with the saran wrap to make the other half of your bun.
Now we will cook the patty. Start by heating the pan then add a little bit of oil. Scoop out the chicken mixture from the bowl (we used a ice cream scoop so it forms an even shape) and place it on the pan. Using the spatula, push down the meat into the pan so it will cook evenly. Cook each side for about five minutes (this may vary depending on the size of your patty). After both sides are fully cooked, we will add in the teriyaki sauce mixture, which consists of two tbsp of soy sauce, sake, mirin and sugar. Glaze both sides of the chicken patties with the sauce, making sure they thoroughly absorb the mixture.
Create your burger! You may use any burger ingredients you have such as lettuce or tomato. In this video, shiso leaves are added instead of lettuce, but feel free to adapt to your own tastes. Enjoy your rice burger!
- Japanese short-grain rice is generally stickier than common long-grain rice and sushi rice. So definitely use it to make rice burger buns if it is available to you.
- Similar to sake, mirin is also a kind of Japanese rice wine. However, it is lower in alcohol and sweeter than regular sake. It will add a nice aroma and hint of sweetness to your dish.
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