Ramen BLT

Ramen BLT3
Ramen BLT4
Ramen BLT6

So I know I’m behind the whole ramen burger craze (I still haven’t tried one, but it’s on my list the next time I go to NYC), but I still wanted to try to make one at home.  I was all set to make my own ramen burger, when I saw a video for a ramen blt.  I was sold.  I’m a firm believer that bacon makes everything better.  I decided to get a little fancy with my bacon and make a basket weave for the sandwich (something else I’ve always wanted to try).

I have to say that I was surprised that I liked it.  I love to bake and attempt to cook, but I’m a very picky eater!  I don’t like eggs; never liked the taste in any form other than quiche, and I sometimes have texture issues.  I had a veggie grilled cheese once with avocado and asked the server to add bacon, because I needed a little crunch.  I had a bite that didn’t have crispy bacon and the sandwich was like one soft lump. Ick!

Anyway, I gave the ramen bun a try.  First, I highly recommend that you eat it while it’s hot.  I had one later after taking pics and I really didn’t like it.  This sandwich with a texture adventure.  You start with the crispy outside out the bun then bite into a slightly soft noodle followed by the ripe tomato, crispy bacon and lettuce.  It was great!  My only regret was not adding more bacon. I’ve realized over time that you can never have too much!

I’m looking forward to trying this with a burger.

Ramen BLT

  • 1 package ramen noodles
  • 1 egg
  • salt
  • 5 to 6 sliced of bacon (, cooked crisp (I made a basket weave))
  • sliced tomato
  • lettuce
  • mayonnaise
  • butter

special equipment

  • circle cutters or ramekins
  1. Cook ramen noodles according to instructions on the package without the seasoning packet, but adding a dash of salt to the water, then drain the liquid in a colander. Rinse the noodles in cold water to remove any excess starch. In a small bowl, whisk egg until completely blended. Return the ramen back to the pot and stir in the egg until well combined.
  2. If you have a ramekin, you can divide the ramen equally into the ramekins, cover with plastic wrap and weigh it down with a can of soup to compress them.
  3. If you don’t have a ramekin, line a baking sheet with plastic wrap, place the ramen on top, then cover with plastic wrap and weight it down with a cutting board or pan.
  4. Place the ramen in the refrigerator and let chill for 30 minutes.
  5. If you aren’t using ramekins, take the chilled ramen out of the fridge and using a circle cutter (about the size of a hamburger bun), cut one shape in the ramen. Do not remove the cutter at this point!
  6. Set a skillet over medium-high heat and add butter. When the butter melts, carefully take a spatula and put it under the ramen with the cutter. Transfer to the pan with the cutter, leaving the cutter in place for about one minute. Once the ramen sets, you can remove the cutter (it will be hot), and cut out your other “bun”. Use the same process for the second bun. Cook the buns until they are a dark golden brown (about 4 minutes). Flip the buns and cook on the other side until golden brown.
  7. Assemble the BLT: follow this order, bun, mayo, bacon, lettuce, tomato, mayo (if desired), bun. Enjoy!!!

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