Vegan Ramen Burger

Vegan Ramen Burger – Sushi Style! vibrantly flavored with classic sushi flavors, this crispy chicken burger is sandwiched inside the unique ramen bun – yum!

Vegan Ramen Burger

Can you believe it is September?

I cannot believe it is September.

There. Cliches out of the way, I want to take a moment to thank you.

All of you who visit me here every day, even when I have been too busy these last two years to connect, reply to your very appreciated comments, or visit your blogs often. There have been times I so truly missed the community of blogging, have felt so out of touch from that community, and I miss it.

I am coming back. Right now, I have been taking time.

To mourn. To celebrate. To remember. To express gratitude. Lots of gratitude.

Thank you, dear readers. So many of you have shown me such generous friendship, and have helped to make a difficult time a bit easier, a bit brighter. I am overwhelmed by the thoughtfulness.

Vegan Mofo

Vegan MoFo is here again – this is my third year participating. The plant based version of NaNoWriMo is a fun month of themes and inspiration. I honestly didn’t know if I had it in me this year, but much like a major kitchen renovation being the best distraction for me right now, I am ready to tackle Vegan MoFo.

I already have some fun ideas.

I am kicking off Vegan MoFo 2013 with a super fun recipe that tastes amazing.

Ramen Burger

Definitely not my idea! The ramen burger originates from the genius Keizo Shimamoto in Brooklyn. Maybe you’ve heard of it? It’s the latest trend to hit the summer food scene, edging out my fascination for the cronut. I needed to try this myself.

The original ramen bun method is simple – cooked ramen noodles mixed with egg, molded into a bun shape, fried in a pan.

Watch this HuffPost video of making a ramen bun.

I already had my flavor ideas – you cannot go wrong with sriracha, wasabi and pickled ginger – but how to make this ramen bun without egg?

To make a Vegan Ramen Burger bun, you can use the many vegan egg replacers available. Since this recipe writing, I have made ramen burgers several times. In addition to the flax gel mixture I used in the recipe, I have also used aquafaba and VeganEgg with my ramekin method, with good results.

Here is my plant based version of the ramen burger – sushi style.

Vegan Ramen Burger

YIELD: 2 sliders

dairy, egg, soy and gluten free, vegan

INGREDIENTS:

3 tablespoons ground flax seed
3 tablespoons hot water
1 package gluten free ramen noodles
1 tablespoon coconut oil
vegan chicken patties
sriracha mayo (sriracha + vegan mayonnaise)
wasabi mayo (wasabi powder + vegan mayonnaise)
pickled sushi ginger
1/2 avocado, sliced

INSTRUCTIONS:

In a small bowl, combine ground flax with warm water and stir. Set aside.

Cook ramen noodles (add flavor packet after draining for additional flavor). Allow to cool.

Add flax gel to ramen noodles, combine completely (using hands or fork).

For (one serving) full size bun, divide ramen equally between two large (greased / sprayed) ramekins. For (two servings) two smaller slider size buns, divide equally between four small ramekins. Transfer ramekins to refrigerator to set, 30 minutes.

Preheat oven to 350 °F.

Remove ramekins from refrigerator, set on a baking sheet and bake ramen buns inside ramekins for 15 minutes. Remove and cool to touch.

Using a fork or flexible spatula, gently remove each ramen bun from ramekin. In pan over medium high heat, melt coconut oil. Place ramen buns in sizzling oil, cook until lightly browned on each side (2-3 minutes).

Assemble the burgers: spread sriracha mayo on bottom bun, top with avocado and chicken patty. Add wasabi mayo and pickled ginger, top with the other ramen bun. Enjoy.

Such good flavor, and so fun to eat.

and it really does hold together well.

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about Kristina:

Kristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days – sharing how flavorful and vibrant vegan food is! She loves dachshunds, karaoke, drums, and travel.

printable Vegan Ramen Burger recipe:

Yield: 2 servings

Vegan Ramen Burger

Print

Vegan Ramen Burger - Sushi Style! vibrantly flavored with classic sushi flavors, this crispy chicken burger is sandwiched inside the unique ramen bun

Prep Time 7 minutes

Cook Time 5 minutes

Additional Time 30 minutes

Total Time 42 minutes

Ingredients

• 3 tablespoons ground flax seed
• 3 tablespoons hot water
• 1 package gluten free ramen noodles
• 1 tablespoon coconut oil
• vegan chicken patties
• sriracha mayo (sriracha + vegan mayonnaise)
• wasabi mayo (wasabi powder + vegan mayonnaise)
• pickled sushi ginger
• 1/2 avocado, sliced

Instructions

1. In a small bowl, combine ground flax with warm water and stir. Set aside.
2. Cook ramen noodles (add flavor packet after draining for additional flavor). Allow to cool.
3. Add flax gel to ramen noodles, combine completely (using hands or fork).
4. For (one serving) full size bun, divide ramen equally between two large (greased / sprayed) ramekins. For (two servings) two smaller slider size buns, divide equally between four small ramekins. Transfer ramekins to refrigerator to set, 30 minutes.
5. Preheat oven to 350 °F.
6. Remove ramekins from refrigerator, set on a baking sheet and bake ramen buns inside ramekins for 15 minutes. Remove and cool to touch.
7. Using a fork or flexible spatula, gently remove each ramen bun from ramekin. In pan over medium high heat, melt coconut oil. Place ramen buns in sizzling oil, cook until lightly browned on each side (2-3 minutes).
8. Assemble the burgers: spread sriracha mayo on bottom bun, top with avocado and chicken patty. Add wasabi mayo and pickled ginger, top with the other ramen bun. Enjoy.

Notes

dairy, egg, soy and gluten free, vegan

Recommended Products

• 
  Spectrum Essentials Organic Ground Flaxseed, 24 Ounce
• 
  Lotus Foods Gourmet Jade Pearl Rice Ramen and Miso Soup, Lower Sodium, 10 Count
• 
  365 Everyday Value, Organic Coconut Oil, 14 Fluid Ounce
• 
  Huy Fong Sriracha Hot Sauce, 28 oz
• 
  S&B Wasabi Powder, 1.06-Ounce
• 
  Ginger People, Pickled Sushi Ginger, 6.7 oz

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving:Calories: 306 Total Fat: 7g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 202mg Carbohydrates: 14g Fiber: 7g Sugar: 4g Protein: 12g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.