How to Make Your Own Gluten-Free (and Instagram-Worthy!) Ramen Burger

Since 2013, Brooklyn foodies have braved long lines to get their hands on Keizo Shimamoto’s ramen burger. The juicy patty sandwiched between two crispy noodle “buns” debuted at Smorgasburg and has been wowing customers ever since. If you can’t get your hands on the real thing, make a healthier version at home! This recipe pairs classic Asian flavors like tamari and toasted sesame oil with brown rice–millet ramen to keep it strictly gluten-free. Top it all off with tomato, onions, and avocado to make it a complete meal.

Gluten-Free Ramen Burger

Yield: 2 servings
Active Time: 12 minutes
Total Time: 40 minutes

Instructions

For the ramen buns:
2 gluten-free millet and brown rice ramen “bricks” (half the package)
1 pasture-raised egg
2 teaspoons sesame oil

For the burgers:
6 ounces grass-fed beef
1/4 cup onion, diced
2 garlic cloves, minced
1/2 teaspoon tamari
1/2 teaspoon toasted sesame oil
Sea salt, to taste
Black pepper, to taste
1 teaspoon sesame oil

For the toppings:
2 tomato slices
2 red onion slices
1/2 avocado, sliced
1 scallion, sliced
2 pickles, sliced
Sesame seeds

For the sauce:
1 teaspoon tamari
1/2 teaspoon toasted sesame oil
1 teaspoon honey

Ingredients

Cook the ramen
Fill a medium pot with 4 cups water and bring to a boil. Add ramen bricks. Once noodles begin to unfold (about 1 minute), separate gently with a fork and reduce heat to a low boil. Continue to cook for 3 minutes, or until noodles are just soft. Strain and rinse with cold water. Squeeze out any remaining water or dry off with a paper towel to soak up excess water.

Prepare the ramen buns
In a small bowl, whisk egg until scrambled. Divide 1 tablespoon of egg between four other small bowls and reserve remaining. Divide cooked ramen into four portions (about 1/2 cup each) and add to bowls with egg. With clean hands, mix until noodles are fully coated with egg. Each bowl makes one half of a bun. Wrap each portion in plastic wrap and flatten into a bun shape. Place a can of soup or something heavy on top and refrigerate for 20 minutes to set.

Make the burgers
Mix grass-fed beef with remaining egg. Mix in onion, garlic, tamari, toasted sesame oil, sea salt, and pepper. Mold into two flat, round burger patties. Heat sesame oil in skillet and cook burger on medium heat, 2 to 3 minutes on each side until brown on top. Set aside.

Cook the ramen buns
Heat 2 teaspoons sesame oil in saucepan over medium heat. Carefully place noodles on pan to maintain bun shape. Fry 3 to 5 minutes on each side until crispy. Transfer buns to a large plate.

Make the sauce
Whisk the tamari, toasted sesame oil, and honey in a small bowl.

Assemble the burger
Set burger patty on top of one ramen bun, then top with sauce, red onion, tomato, avocado, scallion, pickles, and second ramen bun. Sprinkle sesame seeds on top and serve hot. Wrap it in wax paper for easier handheld eating!

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Photo credit: Arielle Haspel