I love trying unusual things so when I heard about burger using a ramen bun, I thought I would give it a try. I used 2 packages of ramen for the bun and infused it with garlic and onion powder, then fried it in peanut oil for even more flavor. The bun can be fried for a more, crispy, cracker type bun or left somewhat soft with a crisp outside for a more classic bun. The burger has is spicy taste with a ginger-apricot topping. This recipe combines two classic favorites in one tasty sandwich.
Place plastic wrap in the bottom of 4-4½ inch crocks. Cut plastic wrap big enough so it fits inside of the crock with about 2-3 inches hanging over the sides
Cook Ramen according to package instructions. (Do not add seasoning. Save 1 packet and discard remaining packet.) Drain noodles and rinse under cold water. In a large bowl, beat egg. Add ramen, garlic and onion powder. Divide Ramen into 4 portions and press into bottom of plastic lined crocks. Cover Ramen with overhanging plastic wrap and refrigerate for 1 hour.
Place peanut oil in a large skillet. Fry Ramen patties over medium heat until crispy and browned on both sides. (About 3 or 4 minutes on each side) Place on paper towel until ready to assemble burger.
In a bowl combine ground beef, seasoning mix, sriracha, minced garlic and onion powder. Form mixture into 2 patties. Fry patties in a large skillet over medium heat for 4 minutes on each side or until desired doneness is achieved. Remove patties to paper towel lined plate.
In a small bowl combine mustard, apricot preserves, teriyaki sauce and ginger. Stir until well mixed. Set aside 2 tablespoons of mixture. Add slaw mix and carrots to remaining dressing and toss to coat.
To Assemble: Place 2 Ramen buns on plate and top with a burger patty. Top each burger with 1 tablespoon reserved sauce, radish slices and ½ of the slaw mix. Top with remaining buns. Makes 2 burgers