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    Mini Ramen Burger Sliders Recipe

    Published January 8, 2016. This post may contain affiliate links. Please read my disclosure policy.

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    I’m sure you’ve seen the craze so I had to hop on it and whip up these Mini Ramen Burger Sliders.  They are actually pretty simple and super dang tasty.

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    Start by cooking your ramen noodles, drain them, and then mix in some eggs.  This will help stabilize them.  Next, spray some ramekins with PAM Original No-Stick Spray and add in a bit of ramen and press them a bit.  Chill them in the refrigerator for 15 minutes so the shape will solidify.

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    From there, fry’em up in a little vegetable oil and set them aside.  Here is where you can add in a little flavor if you’d like.  Pour a little La Choy soy sauce on the ramen noodles to give them some delicious umami flavor.

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    When it comes to burgers I’m a big fan of using 80/20 beef.  You need a certain amount of fat to help keep them together and of course make them delicious.

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    To finish off the burgers, serve with butter leaf lettuce, onions, bacon, tomato, Hunt’s Ketchup and Gulden’s Mustard.

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    They are only a fe bites but dang are they good!

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    Let's Cook - Chef Billy Parisi

    Mini Ramen Burger Sliders Recipe

    5 from 1 vote
    Wow your guests at your next get together with these unique tasty mini ramen sliders that are loaded up with all the fixin's.
    Servings: 4
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Total Time: 45 minutes

    Ingredients 

    • 1 can of PAM® Non-Stick Cooking Spray
    • 1 bottle of Hunt’s Ketchup
    • 1 bottle of Gulden’s® Spicy Mustard
    • 1 bottle of La Choy® Soy Sauce
    • 4 packages of ramen noodles
    • 4 eggs
    • 1 tablespoons of vegetable oil
    • 1 ½ pounds of ground beef
    • 9 leaves of butter leaf lettuce
    • 9 strips of cooked crisp bacon
    • 2 thinly sliced tomatoes
    • 1 thinly sliced sweet onion
    • Kosher salt and fresh cracked pepper to taste

    Instructions

    • In a large pot of boiling salted water cook the ramen noodles just until done, about 2 minutes.
    • Immediately strain the noodles and add them back to the pot along with the eggs and mix until they are completely mixed in.
    • Next, spray the inside of 18 ramekins or something that is a small circle and can mold.
    • Place a small amount of the cooked noodles into each round mold and refrigerate for 15 minutes or until completely solid.
    • While the noodles are cooling form 1 ½ pounds of ground beef into 9 small patties and season them with salt and pepper and set aside.
    • In a large cast iron skillet on high heat with vegetable oil sear each ramen noodle bun on each side until lightly browned, about 2 to 3 minutes on each side and set aside until they are all finished. Drizzle a small amount of La Choy® Soy Sauce over each seared ramen noodle bun and let sit.
    • In the same pan cook the 9 hamburger patties until they are seared to your desired internal temperature and set aside.
    • To Plate: Place a leaf of butter leaf lettuce on top of a ramen noodle bun and later on a cooked hamburger patty, sweet onion slices, 1 piece of crispy bacon, sliced tomatoes, Hunt’s® Ketchup, Gulden’s® Mustard and lastly another ramen noodle bun. Enjoy!

    Nutrition

    Calories: 780kcalCarbohydrates: 11gProtein: 43gFat: 62gSaturated Fat: 24gCholesterol: 317mgSodium: 555mgPotassium: 943mgFiber: 2gSugar: 6gVitamin A: 1885IUVitamin C: 13.6mgCalcium: 90mgIron: 5.1mg
    Course: dinner, lunch, Main
    Cuisine: American
    Author: Chef Billy Parisi