- 1 pack ramen
- 2 egg
- 2 tbs soy sauce
- 2 tbs teriyaki sauce
- 1 tbs salt
- Pepper to taste
- 1/4 cup olive oil
- 1/2 lb pork
- 1/4 lb beef
- Handful of arugala
- 1/2 scallions chopped
Steps
- Boil water and cook ramen (without flavoring) for 3 minutes stirring occassionaly
- Drain and let cool for 10 minutes
- In small bowl, crack egg and mix with 1/2 tbs of soy sauce and 1/2 tbs of teryaki sauce – whisk together
- Mix egg marinade into ramen, cover mixture and let set in fridge for 15 minutes
- While ramen sets, mix pork and beef together
- Crack the remaining egg, soy sauce and teriyaki sauce into meat mixture and mix with hands adding 1 tsp of salt and pepper
- Roll meat between hands like a meatball and using your two hands, squeeze to make a patty
- In small bowl, mix a handful of arugala and chopped scallions – drizzle with a tsp of olive oil and a few drops of soy sauce and teriyaki sauce – sprinkle with salt and pepper
- Remove ramen from fridge and spread into a pie pan (or any other dish) using a circular bowl or mug, create two circles out of the ramen for the buns
- Take two medium pans, add olive oil to each (about 1/4 cup) and bring to medium heat
- In one pan, add patty and cook for 4 minutes on each side for medium rare (cook longer if you’re not a fan of pink meat)
- In other pan, cook both (or one at a time depending on pan size) buns – on each side for 4-5 minutes (or until they turn golden brown) – use a spatial to move from dish to pan to avoid ramen breakage)
- Remove patty and buns once complete- on one bun, top with arugala/scallion mixture, add patty and top with remaining bun
- Optional: drizzle top of petty with favorite Teryaki sauce if desired
Tip: I used baking sheets and a paper town as a burger wrapper to make it easier to eat (pictured below!