Ingredients

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George Motz & Chef Keizo Shimamoto's Smashed Ramen Burger

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• CourseBurgers
• CuisineAmerican, Asian

Servings

1 Serving

Servings 1 Serving

George Motz & Chef Keizo Shimamoto's Smashed Ramen Burger Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseBurgers CuisineAmerican, Asian Servings 1 Serving Servings 1 Serving

Ingredients

• Schweid & Sons "The Prime Burger"
• 1 Package Ramen Noodles (For buns)
• 1 TBSP Keizo's Secret Shoyu Sauce
• 1/2 Vidalia Onion
• 1 Scallion
• Fresh Arugula to taste
• salt & pepper to taste
• 1 egg
• 2 Ramekins (Or other small, round container to be used as a mold)

Servings: Serving

Units:MetricUS Imperial

Instructions

1. Bring a pot of water to a boil and cook ramen as normal without adding seasoning packet. Drain and let cool.
2. Beat together salt, pepper, egg, and ramen noodles. Divide the now coated noodles into two separate, even portions.
3. Place the portions into the ramekins and cover with plastic wrap. Place a weight, like a can of soda or soup, on the noodles to create an indent for the buns. Let chill for 15-20 minutes.
4. Prepare the vegetables by thinly slicing the Vidalia onion and scallion. Set aside.
5. Take a handful of the Schweid & Sons Prime Burger and roll into a loose ball in the palm of your hands.
6. Place the rolled Burger patty in a cast iron pan with a large wad of paper-thin sliced onions and smash it with a spatula, preferably one of Motz's craft Smashulas. Cook Burger to order (4-5 minutes per side on high heat will usually yield Medium Rare).
7. Remove ramen buns from fridge and heat on low-flame pan with sesame oil until slightly browned.
8. Build your Burger: Top ramen bun, fresh arugula, smashed onion Burger, Keizo's secret shoyu sauce, scallions, bottom ramen bun.

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Instructions

1. Bring a pot of water to a boil and cook ramen as normal without adding seasoning packet. Drain and let cool.
2. Beat together salt, pepper, egg, and ramen noodles. Divide the now coated noodles into two separate, even portions.
3. Place the portions into the ramekins and cover with plastic wrap. Place a weight, like a can of soda or soup, on the noodles to create an indent for the buns. Let chill for 15-20 minutes.
4. Prepare the vegetables by thinly slicing the Vidalia onion and scallion. Set aside.
5. Take a handful of the Schweid & Sons Prime Burger and roll into a loose ball in the palm of your hands.
6. Place the rolled Burger patty in a cast iron pan with a large wad of paper-thin sliced onions and smash it with a spatula, preferably one of Motz's craft Smashulas. Cook Burger to order (4-5 minutes per side on high heat will usually yield Medium Rare).
7. Remove ramen buns from fridge and heat on low-flame pan with sesame oil until slightly browned.
8. Build your Burger: Top ramen bun, fresh arugula, smashed onion Burger, Keizo's secret shoyu sauce, scallions, bottom ramen bun.