March 20, 2019

Hey Friends! As many of you  may know, I made these epic Ramen Bun Burgers on my Instagram Stories a couple weeks ago. They’ve been such a hit that I decided to share the recipe to the blog so you don’t have to sift through each clip of the story to get the full ingredients list.

Oh yeah, and if you missed it, Nikki Limo (who I’ve been a fan of FOR-E-VER), made these Ramen Bun Burgers on her YouTube channel for this week’s installment of her Tasty Tuesday series. You can watch the full video here to see if they thought it was tasty or not – SPOILER ALERT: THEY OBVIOUSLY THOUGHT IT WAS TASTY AF.

Anyway, I don’t have a ton of pictures showing how I make this burger, because I made it on whim, and had no intentions of sharing it to the blog…but it’d just too good not to. If you want to see how I make it from start to finish, check out my Instagram @eat_figs_not_pigs and click the story highlight labeled “Ramen Burgers”. These are surprisingly very easy to prepare.

As always, If I’ve inspired you to make these Ramen Bun Burgers, snap a photo and tag me. I love seeing you’re recreations of my recipes! Til next time, friends!

XOXO

5.0 from 2 reviews

Asian Inspired Ramen Bun Burger with Kimchi Slaw & Wassabi Mayo (Vegan + GF)

 

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Prep time

20 mins

Cook time

10 mins

Total time

30 mins

 

The ultimate asian inspired burger, using ramen noodles as buns! This burger is not only delicious, but fun & creative, and surprisingly easy to prepare!

Author: Ashley

Recipe type: Vegan

Cuisine: Asian Fusion

Serves: 2 Ramen Bun Burgers

Ingredients

Asian Slaw:

• 2 TBS vegan mayo
• 1 TBS unsweetened peanut butter
• 2-3 tsp kimchi paste (brand is Mama O’s and I find it at Whole Foods)
• 3 TBS rice wine vinegar
• 3 TBS Sesame oil
• 3 TBS Tamari
• 3 TBS coconut sugar (brown sugar or maple syrup will work, too)
• 3 cups each - Red and Green Cabbage, thinly sliced (or 6 cups of one or the other)
• 1 large carrot, shredded
• ½ cup chopped green onion
• 1 red bell pepper, thinly sliced
• ½ cup chopped cilantro

Wassabi Mayo:

• 2 TBS vegan mayo
• 2 tsp Wassabi

Ramen Burgers:

• 1 vegan egg, such as Bob’s Red Mill- or you can use one flax egg in replacement (I made the consistency a bit more runny, so I added an extra teaspoon of water to my egg mixture.)
• 2 blocks of Gluten Free Ramen, such as Lotus Foods
• 1 TBS + 2 tsp avocado oil (or any oil you prefer), divided
• Salt and pepper to taste
• 1 TBS each - white sesame seeds, black sesame seeds, fried garlic (I buy it from the Asian store. If you can’t find fried garlic, you definitely don’t have to add it.)
• 2 vegan burger patties - I used Beyond Meat
• Cucumber, thinly sliced

Instructions

Asian Slaw:

1. In a small bowl, mix together mayo, peanut butter, kimchi paste, rice wine vin, sesame oil, Tamari, and coconut sugar. Toss with cabbage, carrot, green onion, bell pepper, and cilantro. Toss to combine. Set aside in fridge.

Wassabi Mayo:

1. In a small bowl, mix ingredients together. Set aside in fridge.

Ramen Burgers:

1. In a large bowl, mix together vegan egg. Set aside.
2. Cook Ramen noodles according to package directions. Drain and toss with vegan egg and set aside. Season with ½ tsp salt and pepper.
3. Heat 1 TBS oil in a large non-stick pan. Using 4 round cookie molds or mason jar lids in the pan. Using tongs, fill each ring with the noodle mixture, then press down on each to make the noodles more compact. Cook until golden, about 4 minutes per side. Repeat, then wipe pan clean.
4. In a wide shallow bowl, mix together sesame seeds and fried garlic. Using your hands, add patties to the bowl and gently press the sesame seed mixture into the patty, coating both sides.
5. In the same nonstick pan on medium heat, add the remaining oil. Cook patty until heated through, about 5-6 minutes per side.
6. Assemble burgers with Ramen buns, wassabi mayo, sesame coated patty, thinly sliced cucumber, and Asian Slaw.

3.5.3251