Save This hearty Ramen Burger Pasta with Sesame Bun Crumble has become my weekend specialty when I want to impress friends with something unexpected. The dish brilliantly combines the umami-rich flavors of a ramen burger with the comfort of pasta, creating a fusion experience that satisfies multiple cravings at once.
I first created this dish during a rainy weekend when I couldn't decide between making burgers or pasta. The combination was such a hit that it's now requested at nearly every family gathering, especially by my nephew who claims it's "the coolest pasta ever."
Ingredients
- Spaghetti or ramen noodles: form the base of this dish and provide that satisfying carb foundation. Look for quality noodles with good texture that will hold up to the sauce.
- Ground beef: brings the classic burger flavor. Choose 80/20 lean to fat ratio for the best flavor and juiciness.
- Soy sauce: adds that essential umami depth. Use low sodium if possible so you can control the saltiness.
- Sesame oil: provides that distinctive nutty flavor that makes this dish special. A little goes a long way.
- Sesame burger buns: transform into an addictive crunchy topping. Fresh bakery buns will give you the best flavor and texture.
- Oyster sauce: contributes rich savory notes. Look for premium brands without MSG for the best taste.
- Hoisin sauce: adds sweet and tangy complexity. It's worth finding a good quality brand.
- Spring onions: bring freshness and color. Choose bright green ones with firm stalks.
Instructions
- Prepare the sesame bun crumble:
- Tear those sesame buns into small rustic pieces about the size of a quarter. Spread them evenly on a baking sheet without overcrowding so they can get properly crispy. Drizzle with melted butter making sure to coat each piece for maximum flavor and golden color. Bake at 180°C for 8 to 10 minutes until they turn golden brown and crisp up nicely. Keep an eye on them around the 7 minute mark as they can go from perfect to burnt quickly.
- Cook the noodles:
- Bring a large pot of water to a rolling boil and add a generous tablespoon of salt. The water should taste like seawater for proper pasta seasoning. Add your noodles and cook according to package directions until al dente. For spaghetti this is typically 8 to 10 minutes while ramen may only need 2 to 3 minutes. Before draining reserve about half a cup of the starchy cooking water to help bind your sauce later. Drain but do not rinse the noodles as the starch helps the sauce adhere.
- Prepare the beef patties:
- In a mixing bowl combine your ground beef with soy sauce sesame oil minced garlic black pepper and salt. Use your hands to gently mix everything together without overworking the meat which can make it tough. Form into four equal patties about half an inch thick pressing a slight dimple in the center of each to prevent them from puffing up during cooking.
- Cook the beef patties:
- Heat a large skillet over medium high heat until hot but not smoking. Place the patties in the skillet without overcrowding and cook for 3 to 4 minutes on the first side until a nice crust forms. Flip once and cook for another 3 to 4 minutes for medium doneness. Remove to a plate and tent loosely with foil to keep warm while retaining all those flavorful drippings in the pan.
- Make the sauce:
- In the same skillet with the beef drippings add all your sauce ingredients low sodium soy sauce oyster sauce hoisin sauce mirin brown sugar and toasted sesame oil. Whisk together and let simmer for 2 to 3 minutes until it thickens slightly and becomes glossy. The sauce should coat the back of a spoon but still remain pourable.
- Combine noodles and sauce:
- Add your drained noodles directly to the skillet with the sauce. Using tongs toss everything together making sure each strand gets evenly coated. If the sauce seems too thick add a splash of the reserved cooking water to loosen it up. The starchy water will help the sauce cling to the noodles beautifully.
- Assemble and serve:
- Divide the sauced noodles among four bowls twirling them with tongs to create height. Place a beef patty on top of each noodle mound. Sprinkle generously with the sesame bun crumble allowing it to cascade down the sides. Finish with a scattering of sliced spring onions toasted sesame seeds and if desired a drizzle of sriracha or chili oil for heat.
Save The sesame bun crumble is truly the game changer in this recipe. I discovered it by accident when I had some leftover burger buns getting stale. Rather than waste them I decided to try creating a crunchy topping similar to pangrattato in Italian cooking. The transformation was magical and now I sometimes make extra just to snack on while cooking.
Storage Tips
This dish is best enjoyed immediately after preparation when all the textures are at their peak. However if you need to store leftovers keep the components separate. Store the noodles and sauce mixture in an airtight container in the refrigerator for up to 3 days. The beef patties can be refrigerated separately for up to 2 days. Keep the sesame bun crumble in a separate airtight container at room temperature where it will stay crisp for up to 3 days. To reheat gently warm the noodles and sauce in a skillet with a splash of water or broth to revive the sauce. Heat the beef patties separately either in a microwave or in a skillet. Only add the crumble topping after reheating to maintain its crunch.
Ingredient Substitutions
For a lighter version you can substitute ground chicken or turkey for the beef. Just add an extra teaspoon of oil to compensate for the lower fat content. No sesame buns available? Regular hamburger buns or even brioche will work beautifully. Simply sprinkle with sesame seeds before baking for that signature flavor. Vegetarians can enjoy this dish by replacing the beef with crumbled firm tofu or plant based meat alternatives. Marinate the tofu in the same beef seasoning mixture for at least 30 minutes before cooking. For a gluten free version use rice noodles or gluten free pasta and replace the buns with gluten free bread. Also ensure you use tamari instead of traditional soy sauce and check that your hoisin and oyster sauces are gluten free as many contain wheat.
Serving Suggestions
This hearty dish pairs beautifully with a simple side salad dressed with rice vinegar and a touch of sesame oil to complement the Asian flavors in the pasta. For a more substantial meal serve smaller portions as a first course followed by steamed vegetables like bok choy or broccoli tossed with a light garlic sauce. When entertaining I like to set up a DIY Ramen Burger Pasta bar. I serve the noodles and beef separately and let guests build their own bowls with an array of toppings including the bun crumble various sliced vegetables pickled ginger and different heat levels of chili oils.
Save Ensure all components are properly cooled before refrigerating to prevent excess moisture buildup. This will help maintain the integrity of the textures.
Recipe FAQ Section
- → What type of noodles work best for this dish?
Both spaghetti and ramen noodles deliver great texture. Choose based on your preference for traditional pasta bite versus springier ramen noodles.
- → How can I make this meal vegetarian?
Swap the ground beef for plant-based crumbles or marinated tofu, and use vegetarian oyster sauce alternatives to retain the umami depth.
- → Can I prepare the sesame bun crumble ahead?
Yes, make the crumble in advance and store in an airtight container for up to three days to keep it crisp and fresh.
- → Are there gluten-free substitutions?
Opt for gluten-free noodles, gluten-free buns, and tamari in place of soy sauce for a fully gluten-free option.
- → What garnishes go well on top?
Spring onions, toasted sesame seeds, and a drizzle of sriracha or chili oil add color, crunch, and heat to round out each serving.
- → What is the ideal beverage pairing?
A light, crisp lager or freshly brewed green tea balances the richness and enhances the sesame notes beautifully.