Breakfast Ramen Burger

I’m loving the Breakfast Ramen Burger, a wild fusion I discovered that originated in the US, blending Japanese ramen with American burger vibes for a breakfast twist. It’s made with crispy ramen patties, beaten eggs, soy sauce, beef or plant-based patties, and cheese. I whip it up by cooking everything in a skillet and assembling with fresh greens. Stick around for more insider tips and variations that’ll elevate your next meal.

History

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The Breakfast Ramen Burger is a modern fusion dish that originated in the United States, likely as a creative street food innovation blending Japanese ramen noodles with the classic American burger, possibly emerging from food truck culture or viral social media trends in the early 2010s.

Regional variations include adaptations in Japan, where it might incorporate traditional ramen broth flavors for authenticity, or in the U.S. West Coast with additions like avocado and eggs to highlight local ingredients, signifying a blend of global culinary influences and innovation.

While not tied to traditional occasions, it’s often served at breakfast brunches, food festivals, or casual gatherings, emphasizing its role as a fun, indulgent twist on morning meals.

Ingredients

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• 200g (about 7 oz) of ramen noodles, already cooked, because let’s face it, those chewy strands are the heart of this breakfast adventure, and you might be wondering, what if I skip the prep and just grab some from last night’s leftovers?
• 1 large egg, beaten until it’s nice and smooth, that golden mix that binds everything together, like a secret hug for your burger buns—ever think about how one little egg can make such a big difference in the kitchen?
• 2 tablespoons of soy sauce, that salty umami kick, poured in with a flourish, because without it, things might taste a bit bland, you know, like trying to tell a joke without the punchline.
• 1 tablespoon of sesame oil, for that nutty aroma that lingers, oh, it’s just enough to add a whisper of exotic flair, and me? I’d probably overdo it if I weren’t paying attention, turning the whole thing into a greasy spectacle.
• 2 burger patties, beef or plant-based, around 100g each, the stars of the show here, juicy and ready to sizzle—whether you’re going classic or keeping it veggie, it’s like choosing between a reliable friend and a fun surprise, don’t you think?
• 2 slices of cheese, like cheddar or American, melted to gooey perfection, because who can resist that stretchy goodness, draping over everything like a warm blanket on a chilly morning, and honestly, I might daydream about it a bit too much.
• 1 ripe avocado, sliced into creamy fans, that buttery texture that elevates the whole deal, as if nature’s own spread was invented just for this—slice it just right, and you’ll wonder why you ever settled for plain old toppings.
• 2 fried eggs, sunny-side up or over easy, for that breakfast twist, perched on top like little golden crowns, because adding eggs makes it feel indulgent, almost like you’re treating yourself to a fancy brunch without the fuss.
• Fresh greens, such as spinach or lettuce, for a crisp bite, tossed in to balance the richness, you know, like that voice of reason in a room full of desserts—crunchy and fresh, it’s the part I always forget until the last minute, oops.
• Optional: A dash of Sriracha or hot sauce, if you’re in the mood for some heat, because sometimes you want that fiery edge to wake up your taste buds, and let’s be real, who hasn’t added a little extra just to see what happens, turning mild into memorable?
• 1 tablespoon of fresh dill, finely chopped (around 5g or 0.2 oz), that herby spark that ties it all together, like a unexpected guest who brings the party—chop it fine for maximum flavor, and you might pause to appreciate how something so simple can make the dish sing.

Cooking Steps

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Now, for the main action, divide the ramen mixture into two equal portions and press each one into a patty shape on a piece of parchment paper—aim for about ½ inch thick so they don’t fall apart later, which might happen if you’re as clumsy as I can be sometimes.

Heat a non-stick skillet over medium heat with a little oil, then cook those ramen patties for 3-4 minutes per side until they’re golden and crisp, flipping carefully to keep them intact.

While that’s going, in another pan, cook your 2 burger patties, about 100g each, for 4-5 minutes per side until they’re juicy and done to your liking—beef or plant-based, it’s all about that sizzle that makes your kitchen smell amazing.

Once everything’s cooked, it’s assembly time, and that’s where the magic really happens.

Layer each ramen bun with 2 slices of cheese, letting it melt over the hot burger patty for that gooey goodness.

Add 1 ripe avocado, sliced into creamy fans, some fresh greens like spinach or lettuce for a crisp contrast, and top with 2 fried eggs, sunny-side up for a runny yolk that brings it all together.

If you’re feeling spicy, sprinkle in that optional dash of Sriracha, then finally, garnish with 1 tablespoon of fresh dill, finely chopped, for a herby finish that ties the flavors into a breakfast dream.

And just like that, you’ve got a meal that’s as fun to build as it’s to eat—now, who could resist that?

Tips and Variations

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If you’re whipping up this Breakfast Ramen Burger and wondering about that tablespoon of fresh dill, it’s all about adding a bright, herby pop that cuts through the richness—chop it finely so it doesn’t clump, or if you’re in a pinch and feeling a bit lazy like I might be on a busy morning, try swapping it for parsley for a milder twist.

For variations, consider going veggie by swapping the burger patties for black bean ones to keep things lighter, or amp up the spice with extra Sriracha and some jalapeño slices for a playful kick that might just surprise your taste buds, while always aiming to press those ramen patties a tad thicker if you’re worried about them crumbling into a messy heap.

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