introducing ... the Ramen Burger

[Wiggs Dannyboy]

Hmmmm.....chuck eye..

That actually rings a bell...that might be the cut that was talked about in the original article I read all those years ago.

Thanks for the info Yort!

 

[pappy masonjar]

Isnt wagyu just the american version of kobe? i.e. low stress, beer fed, hand massaged cows.

If i had to be any animal, id be a cow that is destined to be kobe. Its apparently so good Kobe Bryant's mom named her son after it. and thats not a lame joke.

 

[Wiggs Dannyboy]

In case you are wondering...the cut of meat that ATK recommended for burgers, in the past was referred to as "flat steak," or "flat meat," but nowadays is often referred to as "sirlon tip steak."

I did a bit more researching and discovered I had misheard the meat name on the show...it is called a "flap steak," not a flat steak.

Here is a description:

http://en.wikipedia.org/wiki/Flap_steak

 

[Stoner4Life]

There you go. Who gives a fuck. I got it....I'm out.

it was a joke bro, not a dick,
don't take it so friggin' hard.......



and that sandwich STILL needs bacon!

 

[tehmaster]

Any pack of brick type ramen can be soaked in hot water for about twenty seconds and then pulled apart like two slices of bread. Makes for a mean sloppy joe bun.

I was taught this by the boys who came out the correctional system time and again!

 

[dagnabit]

Kobe is a region. Wagyu is the breed abd treatment of animal.

 

[dagnabit]

Try dry aging your whole cuts before cutting and cooking.
You will wonder at the garbage you have been calling beef all these years. .

 

[bigherb]

Wagyu means japanese beef/cow ,Kobe beef is wagyu breeds raised in Kobe . American wagyu is a cross of wagyu n black angus an is not rated by the same standards as Japan


1luvbigherb

 

[Stoner4Life]

awesome ground beef can be found outside of metro areas. city folk only need to take a drive into farm country & check in the small general stores or convenience stores (no, not the BP or Sunoco stations).

Check the freezer sections looking for packaging like this. The white plastic or paper w/red printing is the standard of the industry for packaging local beef coast to coast.

btw that is a large assortment of beef, must be a popular spot to shop meats, this would be an ideal place to purchase from; I'm assuming it has quality & turnover going for it.

Finding a nice farmers market is another. Going to your local health food store will get you beef w/a pedigree and too high a price.

Want a real treat? Google up buffalo farms close enough that you can make a day run out of, I'm lucky enough to have a buffalo farm very nearby me, truth is though I don't shop there nearly enough.

 

[Dr. Purpur]

Lol. That would be me that posted one on food porn

I made a double Angus ramen burger. It was good.

How yuh doin Yort?

 

[Wiggs Dannyboy]

OK, ramen burger people....I made one.

First off, anybody who plans on cooking one of these up for themselves, I advise that you proceed with caution. It's not as simple as it looks in that video that S4L posted. I consider my first attempt to be a failure....and I'm not a bad cook.

I used Maruchan Ramen (I believe the asian hottie in the video was using Top Ramen). I hadn't cooked any ramen in a longgg time, so I cooked according to the directions on the package...boil for 3 minutes, remove from heat, add the flavor packet (I had beef) to the water, let sit for 1 minute.

My ramen, after cooking, looked quite different than the ramen in the video. My ramen looked much more cooked than the video ramen. I think the video ramen may have been cooked less to get a result with more body. The difference could potentially be due to using a different product. Anyway, in the video, when the woman lifts the ramen out of the bowl, you can still see the little curls that the dried ramen possesses. I think that is probably important.

I also mixed the egg into the noodles when the ramen noodles were still hot....I'm guessing hitting the cooked noodles with cold water to cool them off is the way to go, otherwise the egg might begin to cook when it hits the heat of the noodles. Not sure how important that is, but it might be.

Placed the ramen noodles into 2 smallish cereal bowls, put plastic wrap on top and then pressed down with some deli containers...just like she did in the video.

Let them set for about 30 minutes. Got the pan hot, added some oil, and then transferred the noodles into the pan. Had to give the bottom of the bowls some pretty hard raps to get the noodles to come out. When they got finished frying up, they looked pretty good, though not as nice as the ones in the video. This could be due to the difference in cooking time done on the noodles.

Meantime...I had a burger cooking in another pan, just regular ground beef, couldn't find the stuff I had mentioned previously. I ended up forming my burger pretty thick, when it finished cooking it was about 1" thick (I think the uncooked burger weight was .63 lbs.). Next time I think I would make the burger thinner.

So....here comes the first bite....hmmmmmm...very very different. Noodles are definitely noticeable, very different texture and mouth-feel from a bun. Tell the truth...not sure if I dig it. But I'm also fairly certain that I didn't do the ramen burger justice. I would definitely change a few things the next time I make it.

- I'd cook the noodles less, so that the curlies in the noodles were still visible. They would have more body and probably stand up to the pan heat better. I hadn't considered this before I started cooking the noodles, but the directions on the package are designed to make the noodles edible when they come out of the water. These noodles have a whole 'nother cooking phase coming at them in the frying pan...another reason to under cook them from what the instructions say.

- I have heard of similar "pasta bakes" using spaghetti and mixing in an egg, and these recipes typically call for the dish to be baked in the oven. I gotta wonder if these ramen noodle buns would be better baked in the oven...

- observation: the texture of the noodle bun is very different from the texture of a bread bun, the noodle bun is much closer to the texture of the burger than bread buns are. I'm wondering if the slightly-more-similar in texture/mouth-feel is something that takes away from the final product. When I made mine, I didn't put anything else on it like she did in the video, no cheese, no greens, etc. I didn't even have any Sriracha sauce! Thought I had some but I had run out a month ago and had never replaced it. I would definitely make sure to have those extra things to add to burger to add different textures.

Bottom line, for me, on the ramen burger: I'm going to wait and find some restaurant or food truck that is making them to see what a well done example tastes like. Like I said above, I'm not certain I dig the combo. The reason I got excited about this at first is because I love the fuck out of noodles...all different kinds. I just assumed because I love noodles so much that I would love the ramen burger. But as sometimes happens, initial assumptions can be wrong.

I'll be interested to see if anyone else slaps one of these together and how it turns out.

 

[SirSteely]

WOW!
Thats just what we used Ramen in prison for.

Open a pack of ramen carefully along one side and remove the season pack. Pour in one cup boiling water, carefully holding the upper corners. Count to 12 and then pour out the water. Let the ramen sit folded closed for 2-3 minutes. Open the wrapper completely and "unfold" the ramen. It makes a perfect pita type pouch for any type of ingredients.

But I would never eat that shit now .LMAO

 

[Harry Gypsna]

For our next lesson, I will show how to make a "hobo microwave" using 3 empty beer cans and a candle

 

[Smurfette4:21]

The Ramen Burger made the cut all ready....

The Ramen Burger made the cut all ready....

http://www.buzzfeed.com/dray/the-top-ten-most-important-hybrid-foods-of-all-tim-4666

 

[Wiggs Dannyboy]

Oh man....what the hell is that Loco Moco thing? I WANT IT NOW!