Ingredients

• 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

1. Boil water and cook ramen (without flavoring) for 3 minutes stirring occassionaly 
2. Drain and let cool for 10 minutes 
3. In small bowl, crack egg and mix with 1/2 tbs of soy sauce and 1/2 tbs of teryaki sauce – whisk together 
4. Mix egg marinade into ramen, cover mixture and let set in fridge for 15 minutes 
5. While ramen sets, mix pork and beef together 
6. Crack the remaining egg, soy sauce and teriyaki sauce into meat mixture and mix with hands adding 1 tsp of salt and pepper 
7. Roll meat between hands like a meatball and using your two hands, squeeze to make a patty
8. 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 
9. 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
10. Take two medium pans, add olive oil to each (about 1/4 cup) and bring to medium heat
11. 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) 
12. 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) 
13. Remove patty and buns once complete- on one bun, top with arugala/scallion mixture, add patty and top with remaining bun
14. 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!