Photo of Ramyun Burgers

Instant ramyun becomes an instant burger bun in this fun, and tasty spin on a traditional hamburger. Seasoned with soy sauce and sesame oil

The Recipe
“A burger with a unique twist! The classic burger gets a tasty update with the addition of ramyun buns.”


  • 1 package ramyun noodles
  • 2 eggs, divided
  • 2 tbsp of Canola or Grapeseed Oil
  • 1 tbsp of Ketchup
  • ½ tbsp of Sriracha Hot Sauce
  • 1 beef burger patty
  • Soy sauce
  • Sesame oil
  • 1 slice American cheese
  • 1 scallion, thinly sliced on the bias
  • ½ cup of Arugula

Cooking Direction

  • 1) Cook the ramyun according to the directions on the package (including the seasoning), then drain off the liquid. Let cool to room temperature. In a small mixing bowl, whisk 1 egg until no streaks of yolk remain. Add the ramyun, tossing thoroughly to coat with the egg. Divide the egg-dressed ramyun into two portions, and place each half into a ramekin.

  • 2) Cover the ramyun with plastic wrap, and weigh it down with a can of soup to compress it into a bun shape. Refrigerate for at least 15 minutes.

  • 3) Add the oil to a skillet, and set over medium-high heat. Once the oil begins to shimmer, unmold the ramyun buns into the pan, and cook until the bottom is a dark golden brown. Flip both of the patties, and cook until a dark golden brown on both sides.

  • 4) Whisk together the sriracha and ketchup in a small bowl.

  • 5) Season the hamburger patty with salt, pepper, a splash of soy sauce, and sesame oil. Wipe out the skillet, and cook the burger over medium-high heat until medium rare, or to your preferred degree of doneness. Finish with a splash of soy sauce and sesame oil. Top with a slice of cheese.

  • 6) Wipe out the skillet, and lower the heat to medium. Add 1 tablespoon of oil to the pan, and fry 1 egg sunny side up.

  • 7) Assemble the burger in this order: ramyun bun, arugula, ketchup, burger patty (cheese side up), fried egg, scallions, and the second ramyun bun. Wrap in wax paper for easier eating, and serve hot.