Ramen burgers

"It's the best of both worlds - soupy ramen flavours, all packaged up in the convenience of a burger" - Matt Preston

• 4 x 100g pkts Nissin Ramen Noodle
• 1 tablespoon soy sauce
• 300g beef mince
• 200g piece Kaiserfleisch (smoked pork), very finely chopped
• 2 tablespoons mirin seasoning
• 3 teaspoons white miso
• 85g (1/3 cup) Kewpie Mayonnaise
• 2 teaspoons wasabi
• 2 green shallots, thinly sliced
• 1/2 teaspoon sesame oil
• 80ml (1/3 cup) vegetable oil
• 4 eggs

Pickled vegies

• 1/2 small daikon, peeled, cut into batons
• 1 small carrot, peeled, cut into batons
• 2 tablespoons rice wine vinegar
• 55g (1/4 cup) caster sugar
• 1 teaspoon salt

1. Step 1

   Grease eight 9.5cm (base measurement) round ramekins or ovenproof dishes with oil.

2. Step 2

   Discard noodle seasoning. Cook noodles in a saucepan of boiling water for 3 minutes or until tender. Drain. Divide among ramekins. Cover surface with plastic wrap. Place cans in dishes to press down. Place in fridge for 1 hour.

3. Step 3

   Meanwhile, for the pickled vegies, toss the ingredients in a bowl. Set aside for 1 hour.

4. Step 4

   Place soy in a bowl. Combine mince, pork, mirin and miso in a large bowl. Roll into 4 balls. Dip in soy. Flatten into patties. Place on a plate. Combine mayo and wasabi in a bowl. Combine shallot and sesame oil in a bowl.

5. Step 5

   Heat 3 tbs vegetable oil in a non-stick frying pan over medium heat. Use a flatbladed knife to loosen the noodles. Invert dish into pan to release buns. Cook, in batches, for 3-4 minutes each side or until golden. Drain on paper towel. Keep warm.

6. Step 6

   Reduce heat to medium. Cook patties for 5 minutes each side or until cooked through. Transfer to a plate. Keep warm.

7. Step 7

   Heat remaining oil in pan over mediumhigh heat. Add the eggs. Cook for 2 minutes for soft yolks or cooked to your liking.

8. Step 8

   Top half the buns with wasabi mayo, pickled vegies, patties, eggs and shallot mixture. Top with remaining buns.

The infamous ramen burger was invented in Brooklyn by Keizo Shimsmoto in 2013, and introduced to Australia by chef Hiromi Hanzawa in Melbourne. The bun is made of tightly packed ramen noodles – it is one of those dishes that is so wrong it must be right!