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Vegan Ramen Burger with Kimchi Slaw

Vegan Ramen Burger with Kimchi Slaw

When you want some ramen, but you also want a juicy burger *๐™ž๐™ฃ๐™จ๐™š๐™ง๐™ฉ ๐™ข๐™ฎ ๐˜ผ๐™จ๐™ž๐™–๐™ฃ ๐™„๐™ฃ๐™จ๐™ฅ๐™ž๐™ง๐™š๐™™ ๐™๐™–๐™ข๐™š๐™ฃ ๐˜ฝ๐™ช๐™ง๐™œ๐™š๐™ง ๐™ฌ๐™ž๐™ฉ๐™ ๐™†๐™ž๐™ข๐™˜๐™๐™ž ๐™Ž๐™ก๐™–๐™ฌ ๐™–๐™ฃ๐™™ ๐™’๐™–๐™จ๐™จ๐™–๐™—๐™ž ๐™ˆ๐™–๐™ฎ๐™ค* ๐Ÿ‘…๐Ÿ’ฆ

Donโ€™t let the Ramen bun scare you โ€” theyโ€™re surprisingly super easy to prepare! Seriously, all the flavors in this burger are amazing!

Vegan Ramen Burger with Kimchi Slaw

Vegan Ramen Burger with Kimchi Slaw

The ultimate asian inspired burger, using ramen noodles as buns! This burger is not only delicious, but fun & creative, and surprisingly easy to prepare!
5 from 1 vote
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Course: Dinner, Lunch, Snack
Cuisine: Asian
Keyword: Noodles, Vegan
Servings: 2 burgers

Ingredients

Asian Slaw:

  • 2 TBS vegan mayo
  • 1 TBS unsweetened peanut butter
  • 2-3 tsp kimchi paste brand is Mama Oโ€™s and I find it at Whole Foods
  • 3 TBS rice wine vinegar
  • 3 TBS Sesame oil
  • 3 TBS Tamari
  • 3 TBS coconut sugar brown sugar or maple syrup will work, too
  • 3 cups each Red and Green Cabbage thinly sliced (or 6 cups of one or the other)
  • 1 large carrot shredded
  • ยฝ cup green onion chopped
  • 1 red bell pepper thinly sliced
  • ยฝ cup chopped cilantro

Wassabi Mayo:

  • 2 TBS vegan mayo
  • 2 tsp Wasabi

Ramen Burgers:

  • 1 vegan egg such as Bobโ€™s Red Mill- or you can use one flax egg in replacement (I made the consistency a bit more runny, so I added an extra teaspoon of water to my egg mixture.)
  • 2 blocks of Gluten Free Ramen such as Lotus Foods
  • 1 TBS + 2 tsp avocado oil or any oil you prefer, divided
  • Salt and pepper to taste
  • 1 TBS each white sesame seeds, black sesame seeds, fried garlic (I buy it from the Asian store. If you canโ€™t find fried garlic, you definitely donโ€™t have to add it.)
  • 2 vegan burger patties I used Beyond Meat
  • Cucumber thinly sliced

Instructions

Asian Slaw:

  • In a small bowl, mix together mayo, peanut butter, kimchi paste, rice wine vin, sesame oil, Tamari, and coconut sugar. Toss with cabbage, carrot, green onion, bell pepper, and cilantro. Toss to combine. Set aside in fridge.

Wassabi Mayo:

  • In a small bowl, mix ingredients together. Set aside in fridge.

Ramen Burgers:

  • In a large bowl, mix together vegan egg. Set aside.
  • Cook Ramen noodles according to package directions. Drain and toss with vegan egg and set aside. Season with ยฝ tsp salt and pepper.
  • Heat 1 TBS oil in a large non-stick pan. Using 4 round cookie molds or mason jar lids in the pan. Using tongs, fill each ring with the noodle mixture, then press down on each to make the noodles more compact. Cook until golden, about 4 minutes per side. Repeat, then wipe pan clean.
  • In a wide shallow bowl, mix together sesame seeds and fried garlic. Using your hands, add patties to the bowl and gently press the sesame seed mixture into the patty, coating both sides.
  • In the same nonstick pan on medium heat, add the remaining oil. Cook patty until heated through, about 5-6 minutes per side.
  • Assemble burgers with Ramen buns, wassabi mayo, sesame coated patty, thinly sliced cucumber, and Asian Slaw.
Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

Make sure to check out Ashley’s Instagram and website for more tasty recipes!

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