Matt Preston's Ramen Burgers

In this month's issue

It's the amazing Curtis Stone issue! Get set for his get-ahead Christmas menu, fresh summer ideas and easy weeknights.

You’ll need both hands to eat Matt Preston’s mouth-watering Ramen Burger!

This month, Matt Preston explores the lip-smacking history of ramen in our Retro Revival feature. Grab the November issue of taste mag to hear his take on how these simple noodles became a worldwide hit, along with his recipe for an incredible Ramen Burger - piled high with crispy pickled vegies, beef and pork patties and a fried egg, it'll hit the spot!

Can't wait for a taste? Here's a sneak peek!

Ramen Burgers

serves 4 | prep 15 mins (+ 1 hour chilling time) |  cooking 30 mins

4 x 100g pkts Nissin Ramen Noodle
1 tbs soy sauce
300g beef mince
200g piece Kaiserfleisch (smoked pork),  very finely chopped
2 tbs mirin seasoning
3 tsp white miso
85g (1⁄3 cup) Kewpie Mayonnaise
2 tsp wasabi
2 green shallots, thinly sliced
1⁄2 tsp 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 tbs rice wine vinegar
55g (1⁄4 cup) caster sugar
1 tsp salt

1. Grease eight 9.5cm (base measurement) round ramekins or ovenproof dishes with oil.
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. Meanwhile, for the pickled vegies, toss the ingredients in a bowl. Set aside for 1 hour.
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. Heat 3 tbs vegetable oil in a non-stick frying pan over medium heat. Use a flat-bladed 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. Reduce heat to medium. Cook patties  for 5 minutes each side or until cooked through. Transfer to a plate. Keep warm.
7. Heat remaining oil in pan over medium-high heat. Add the eggs. Cook for 2 minutes for soft yolks or cooked to your liking.
8. Top half the buns with wasabi mayo, pickled vegies, patties, eggs and shallot mixture. Top with remaining buns.