Despite their reputation as the staple of starving university students, ramen noodles can be quite delicious when prepared with flair. Beef miso with ramen buns is a Japanese twist on a Western favourite. Sure to confuse and delight your taste buds, give this fun, tasty spin on the traditional burger a try.
Recipe by Thulisa Martins
Beef miso with ramen buns
- 500g lean beef mince
- 50ml miso paste
- 1 red onion, peeled and finely chopped
- 2 eggs, beaten
- 100g breadcrumbs
- salt and freshly ground black pepper, to taste
- 1 x quantity cooked basic ramen noodles (click here)
- 1 egg
- 15ml (1 tbsp) sesame oil
- 50ml teriyaki sauce
- 50ml thick soya sauce
- 45ml (3 tbsp) honey
- fresh lettuce, to serve
- 6 radishes, thinly sliced, to serve
For the beef patties, mix all of the ingredients together until combined. Shape into six 8cm patties, place on a lined baking tray, cover and refrigerate, at least 30 minutes. This can be done overnight to save time when needed.
For the noodles, mix the noodles with the egg, divide into six 8cm ramekins and refrigerate to rest, 30 minutes. Heat a non-stick pan over medium heat and add some of the sesame oil. Invert the noodle containing ramekin, place in the pan and fry, keeping the ramekin over the noodles to hold a round shape, until golden brown, 2 minutes.
Remove the ramekin and turn the noodles to fry on the other side, 2 minutes. Repeat with the remaining ramekins of noodles.
For the sauce, mix all of the ingredients together and set aside.
Fry the patties in the remaining sesame oil over medium heat until cooked and golden brown, 5 – 8 minutes on each side. Remove from heat and coat thoroughly with the sauce. Serve the patties between the noodle buns with lettuce and radishes. Drizzle with leftover sauce.