Beef and Soy Ramen Burger
Ingredients
- 400 gramen noodles (dry)
- 2 pcEgg (beaten)
- 600 gGround beef 15% fat (as patties)
- 1 pcRed onion (thinly sliced into rings)
- 50 gEruca sativa (washed)
- 4 tbspJapanese mayo
- 2 tbspsoy sauce
- 2 tbspSesame oil
- 1 tspGinger powder
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tspShichimi Togarashi
Method
Pan-seared ramen noodle buns, crispy on the outside and soft inside. A juicy beef patty meets the depth of soy sauce and the crunch of red onion. The scent of toasted sesame wakes up the senses from the first bite.
- 1
Plunge the ramen noodles into boiling water. Remove them as soon as they are soft but still firm. Drain them well so they are not spongy.
- 2
In a mixing bowl, beat the eggs. Mix them with the cooled noodles. Divide into eight oiled ramekins, press firmly with a weight and place in the fridge. The mixture must set to hold during cooking.
- 3
Form four patties with the ground beef, without packing the meat too tightly to keep the juices. Season them with the shichimi togarashi. Mix the Japanese mayonnaise with a touch of soy sauce and ginger.
- 4
Heat the sesame oil in a pan. Unmold the noodle cakes and sear them until a golden and crispy crust forms. In parallel, grill the steaks to the desired doneness.
- 5
Spread the sauce on a noodle bun. Place the steak, red onion rings, and a few arugula leaves. Close the burger. The heat from the meat should slightly soften the arugula.
Frequently asked questions
How do you get this dish right?
- Do not rinse the noodles after cooking; the starch helps the egg bind the bun.
- Use a pastry ring in the pan to cook the buns if you want clean edges.
How long does this dish keep?
The noodle buns can be prepared a day ahead and kept chilled under wrap. Once assembled, the burger should be eaten immediately.
