Crunchy Ramen Burger
Wine Recommendation
Sutter Home Pinot Grigio
Ingredients
- 2 pkg beef instant ramen
- 1 (8-oz) pkg cream cheese, softened
- 2 pkg bok choy
- 5 red Fresno peppers
- 4 Tbsp grated fresh ginger
- 2 pkg green onions, diced
- 2 Tbsp vegetable oil
- 2 lb 80% lean ground beef
- 2 tsp granulated garlic
- 1 tsp salt
- 1 tsp pepper
- 2 Tbsp butter
- 1 cup soy sauce
- ¼ cup sesame oil
- ¼ cup Thai chili sauce
- 6 sesame seed buns
- 3 cups shredded lettuce
Instructions
- Boil ramen noodles according to package directions. Drain and drizzle with oil, make sure that all of the noodles are coated.
- Blend cream cheese with ramen seasoning packets.
- Roughly chop bok choy, and finely slice red Fresno peppers.
- Heat wok or medium sized pot over grill or stove, medium high heat. Lightly oil the pan and add the bok choy, peppers, ginger and onions. Stir occasionally and cook down until bok choy is soft.
- Heat oil in saucepan to 325˚F and drop small handfuls of cooked ramen into oil; cook for 30 seconds.
- Using metal tongs, form ramen into a circular shape that matches the size of your buns and burgers. Fry until crunchy and place on paper towels to drain.
- Heat grill to medium-high heat. Combine beef, garlic, salt, and pepper, and form into 6 evenly sized burgers.
- Grill burgers for approximately 7 minutes on each side or until the internal temperature is 165˚F.
- Butter buns and grill or fry until crispy.
- Combine soy sauce, sesame oil, and Thai chili sauce.
- Spread cream cheese mixture on bottom bun and top with shredded lettuce, burger, fried vegetables, sauce, fried ramen bundle and top bun.
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