I know this because our apartment complex is now swarming with youths that are, quite frankly, REALLY LOUD. And drunk. Mostly drunk.
Ramen is a food that has been noted as a dorm room staple, thanks to its being so easy to make and so cheap to buy. Some of us, however, still partake in consuming it even after our school days have been well over.
I’m here to tell you that there’s no shame in that. Not only has HuffPo written an article that contains awesome Ramen-centric recipes, I’ve found a way to work it into a burger.
Yes, it sounds gross, but it is so tasty. After the cut!
Just a little ditty I wrote for the Times Leader a while back.
Not on bread alone
Buns are so yesterday.
Just ask the various restaurants that have started sandwiching patties between two grilled cheese sandwiches. Or Paleo fanatics who have given up bread and now sub sweet-potato pancakes as a way to hold their burgers together.
But have you heard of the Ramen-noodle bun?
That’s right, the done-in-three-minutes staple of college dorms everywhere can be turned into a bun for your burger, and it’s actually quite delicious.
For one burger, you’ll need a single packet of Ramen, one beef patty, one egg, vegetable oil, and whatever you’d like to top your burger with. I went with the classic lettuce, tomato, and cheese.
The first step is to make the Ramen, which is pretty much chucking a block of hard noodles into boiling water for three minutes. There are various Ramen flavors out there, but I went with beef, figuring that would work best with the type of patty I was using. If you want to make a chicken sandwich, chicken-flavored Ramen would probably be better.
After the three-minute cook time, drain the Ramen and dump it into a bowl along with the seasoning packet, then stir until all is mixed thoroughly.
Though the original recipe for this (found on mashable.com) says to let the noodles cool for 15 minutes before mixing in an egg, I dove right in and threw the egg in as soon as the noodles were ready.
Because I did go to college once, and I know what Ramen looks like after cooling down a while: A giant noodle brick that’s impossible to untangle.
After mixing the egg in with the noodle, use Saran wrap to line two bowls, with a circumference at least slightly bigger than your patty (unless you don’t mind meat hanging out of your burger). Divide the noodle mixture in half, putting one half in each bowl. Press the noodles into the bottoms of the bowls to form discs, then wrap the Saran wrap to enclose them completely.
Put something heavy on top of the covered buns, such as another bowl, to weigh them down and press them into shape.
Put both buns in the fridge. Though the minimum time to leave them in there is 15 minutes, I left mine in for a half hour. The longer they set, the easier they will be to transfer to the pan.
Heat one tablespoon of vegetable oil in a non-stick skillet on medium-high heat. Remove the Ramen from the refrigerator and unwrap one bun, then flip it onto the pan (in one piece, with any luck). Cook for four to five minutes, until golden brown. Flip and cook until the other side is also golden brown. Repeat the same steps with the other Ramen bun.
Prepare the meat patty to your liking, place it on one of the buns, top it with whatever you’d like, then finish it off with the other Ramen bun.
I know it looks strange – the noodles themselves appear worm-like when pressed into a cake form – but trust me when I say the flavor of this is awesome.
Who needs bread anyway?