Ramen Burgers with Tonkatsu Sauce
A Japanese beef burger that replaces the burger bun with a noodle bun! Tomato sauce is replaced with a tonkatsu sauce made with red onions, mustard, light soy sauce, tomato ketchup and fresh root ginger.
- 450g/1lb beef mince
- 2 x 100g packs instant ramen noodles, flavour sachets discarded
- 2 eggs, beaten
- Salt and freshly milled black pepper
- 30ml/2tbsp sunflower oil
- For the Tonkatsu Sauce:
- 5ml/1tsp dry mustard powder
- 200ml/7 fl oz tomato ketchup
- 60ml/4tbsp Worcestershire sauce
- 20ml/4tsp light soy sauce
- 1.25cm/½inch fresh root ginger, peeled and grated
- 1 small red onion, peeled and grated
- To serve:
- Baby spinach leaves
- Grated carrot
Prep Time: 30 mins
Total Time: 50 mins
Prepare the ramen noodles; bring a large saucepan of water to the boil. Add the noodles and cook for 3-4 minutes or according to the packet instructions. Drain and transfer to a large bowl to cool.
Add the eggs and seasoning, stir gently until combined. Line 8 shallow round dishes (10-13cm/4-5 inches) with cling film and divide the noodles equally between them. Cover with more cling film and weigh down to flatten and mould the noodles. Chill for 20 minutes.
To prepare the tonkatsu sauce; in a small bowl mix all the ingredients together and set aside.
Put the mince in a large bowl and add 45ml/3tbsp of the tonkatsu sauce. Using slightly damp hands shape the mixture into four 9cm/3½inch burgers. Cover and chill for 20 minutes.
Cook the burgers under a preheated moderate grill or on a prepared barbecue for 6-8 minutes on each side until thoroughly cooked or until any meat juices run clear.
Heat the oil in a large non-stick frying pan. Carefully remove the ramen buns from their moulds. Cook each noodle `bun’ for 3 minutes on each side until crisp. Transfer to a large plate.
Serve the burgers in the noodle buns with baby spinach leaves, grated carrot and extra tonkatsu sauce.