New York Ramenburger

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 1 ½ bag noodles, (ramen noodles)
  • 2 egg (s)
  • 1 handful rocket
  • 1 large tomato (s)
  • 1 large onion (s)
  • 2 tablespoon sauce, (garlic sauce)
  • 3 tablespoon balsamic vinegar
  • some oil
  • 2 thin meatball (s), (vegetable cakes or meatballs)
  • 2 slices cheese, (toasted cheese)
New York Ramenburger
New York Ramenburger

Instructions

  1. First you cut the large onion into half rings and then dice the tomato. Then you fry the onions and add the tomatoes. When the pan is really hot, you extinguish everything with the balsamic vinegar. Don`t forget the spices. A little salt and pepper works just fine. You can also put the tomato chutney in a mason jar afterwards. So you can still use it in case you don`t need everything.
  2. Then you take the pasta out of the packaging. You don`t need the spice mix. You pour hot water over the pasta according to the instructions on the packet. You can get to the meatball while the noodles are brewing.
  3. I used ready-made vegetable cakes. You can also knead the mince with an egg and onions and then season everything with pepper, salt, herbs and a touch of cinnamon. You shape two burger patties that will later be fried.
  4. Now mix the two eggs that you previously salted and peppered with the finished ramen noodles. You then drape the pasta egg mixture in the hot pan by forming round ramen rolls. With a bit of empathy and a fork, you can do that easily. You repeat this until you have 4 ramen rolls. Fry until the egg is set and don`t forget to turn.
  5. Then your meatballs come in the pan and are fried. When everything is ready, you top the burgers. First a ramen roll, rocket, toast cheese, meatball, tomato chutney, garlic sauce and finally another ramen roll. Fix everything in the middle with a skewer.

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