The Ramen Bun Veggie Burger
Categories / Main Dish / Made with Veggie Burgers
Swap out traditional buns for something fun and unique —organic ramen noodle buns! They’re crunchy, crispy, spicy and have just the right amount of oomph to bring your summer parties to the next level.
Serves 4
Intermediate
Directions
- First, make the sriracha mayo sauce. In a small bowl, mix together vegan mayo, garlic, sriracha and lemon juice. Season with salt and pepper to taste.
- In a medium bowl, whisk together the vegetable oil, baking powder, water, salt and pepper to make the ramen buns. Cook both ramen packets for 4 minutes in boiling water (you won’t need the seasoning packet). Drain the noodles and add to the bowl with the baking powder mixture and toss with tongs.
- Using a large heated nonstick pan over medium heat, place 4 4½-inch tart molds in the pan (the same size as the veggie burgers). Add a bit of oil to the center of each mold. Fill the tart molds to the top and press down with a small rubber spatula. Cook about 4 minutes per side until nice and golden brown. Place the cooked buns aside and keep warm.
- Cook the veggie burgers in a preheated pan with a drizzle of oil. After flipping the first side, add the cheese. Cook until patties are done and cheese is melted.
- To assemble, place one half of the ramen bun on a plate and spoon sriracha mayo on top. Add lettuce, veggie burger, tomato and onion. Spread more mayo sauce on the other half of the ramen bun and serve.