Ramen Sliders Recipes

THE BEST SMASH BURGER RECIPE EVER

Steps:

• In a large bowl thoroughly mix the beef, bacon, Worcestershire, salt, pepper, paprika, and Tabasco sauce.
• Create 8 equal size meat balls and place them on a sheet tray lined with parchment paper and quickly cook in the refrigerator for 10 to 15 minutes.
• Preheat a cast iron pan or griddle to medium to medium-high heat and add on the oil.
• Add the burger meat balls to the hot surface and immediately press down using a burger press and cook for 2 to 3 minutes or until juices start to appear on the top of the uncooked side of the burger. See video.
• Flip the burger over and immediately add on the cheese and cook for 1 to 2 minutes or until cooked through and the cheese is melted.
• To assemble: Layer with bottom toasted bun, lettuce, tomatoes, pickles, onions, cheeseburger patties, dijonnaise, and top bun, and serve.

RAMEN SLIDERS

Steps:

• Preheat oven to 350°. Grease 20 muffin cups. Cook noodles according to package directions, saving seasoning packet for meat mixture. Drain; divide noodles among prepared muffin cups. Bake until crisp and light golden brown, 20-25 minutes. Remove from pans to wire racks to cool., Meanwhile, combine beef, green onions and reserved seasoning packet, mixing lightly but thoroughly. Shape into ten 2-1/2-in.-round patties., In a large nonstick skillet, cook burgers over medium heat until a thermometer reads 160°, 4-6 minutes on each side. Cut each egg into 5 slices. Serve burgers on ramen buns with egg slices, chili sauce and, if desired, kimchi.

RAMEN SLIDERS AND KIMCHI KETCHUP WITH POTATO CHIPS AND SRIRACHA AIOLI

Steps:

• For the ramen bun: Cook the ramen noodles as instructed on the package. Drain the excess water. In a large bowl, mix together the egg, package of ramen spice seasoning and the noodles until combined and the noodles are coated well.
• Evenly divide the noodles among 8 souffle cups. Allow them to set in the refrigerator for 30 minutes to 1 hour.
• Heat a saute pan over medium-high heat. Add enough oil to coat the pan's surface. Tap the souffle cups upside down to release the ramen noodles and sear the patties on both sides until golden brown.
• For the Kimchi Ketchup: combine the ketchup and Korean chili paste in a bowl, mix to combine and set aside.
• For the beef patty: Heat a grill to medium-high heat. Combine the beef, cilantro, chili sauce, ketchup, soy sauce and cumin in a bowl. Form the mixture into four 4-ounce rounds, and grill to desired doneness.
• For the potato chips: Thinly slice the potatoes and keep them in a bowl of cold water until ready to fry. Preheat the oil in a deep fryer to 350 degrees F. Remove the potato slices from the water and pat dry. Fry the potatoes until they start to turn tan in color, then transfer to a paper towel and allow to rest for 5 minutes. Once the chips are cool, fry them a second time until golden brown. Drain on a paper towel and season with salt.
• For the sriracha aioli: Combine the mayonnaise, sriracha, honey and paprika in a bowl and set aside.
• To serve: Place a beef slider on a ramen bun. Top with some kimchi ketchup, pickled ginger and a second bun. Repeat with the remaining ingredients. Serve with the potato chips and sriracha aioli for dipping.

RAMEN SLIDERS

Steps:

• Preheat oven to 350°. Grease 20 muffin cups. Cook noodles according to package directions, saving seasoning packet for meat mixture. Drain; divide noodles among prepared muffin cups. Bake until crisp and light golden brown, 20-25 minutes. Remove from pans to wire racks to cool., Meanwhile, combine beef, green onions and reserved seasoning packet, mixing lightly but thoroughly. Shape into ten 2-1/2-in.-round patties., In a large nonstick skillet, cook burgers over medium heat until a thermometer reads 160°, 4-6 minutes on each side. Cut each egg into 5 slices. Serve burgers on ramen buns with egg slices, chili sauce and, if desired, kimchi.