Ramen Sliders (Windy City Live Pairing)


Ramen Sliders (Windy City Live Pairing)

By Jesse Valenciana

If you’re Philadelphia- and New England-agnostic, or even if you’re one of those god-awful people who says “sportsball” with ironic detachment, we’ve got the perfect neutral dish for your Super Bowl party. Pats fans, Eagles fans, hipsters with neck tattoos – almost everyone loves ramen burgers.

Makes 10 sliders

Kosher salt
2 packages instant ramen noodles, seasoning packets removed
2 large eggs, lightly beaten
Freshly ground black pepper
Chili oil
1 large egg yolk
1 small garlic clove, finely grated
Pinch of Kosher salt
2 teaspoons cold water
1/2 cup olive oil
1 1/2 tablespoons brown miso paste
2 teaspoons lemon juice
1 pound ground beef
6 slices of aged cheddar
Vegetable oil, for pan
Minced dried seaweed for garnish to your liking
Dried bonito flakes for garnish to your liking
1 cup of Kimchi relish (run Kimchi through food processor until you get a chunky paste consistency)

Make the ramen buns

1. In a large pot of salted boiling water, cook the ramen according to the package instructions, then drain and rinse the noodles with cold water.

2. In a large bowl, toss noodles with eggs until evenly coated. Season with salt and pepper.

3. In a large nonstick pan over medium heat, pour enough vegetable oil to thinly coat the bottom of the pan. Place the rings of 4 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 the pan clean.

Make the miso aioli

1. Whisk together egg yolk, garlic, small pinch of salt, and cold water in a small bowl.

2. Whisk until well blended, then drizzle in a little bit of olive oil, continuing to whisk.

3. Continue to drizzle olive oil in until fully integrated and the aioli is thick and emulsified.

4. Whisk in the miso paste and lemon juice. Season with salt to taste.

Make the burgers

1. Bring the pan back to medium-high heat and pour a thin layer of oil to coat the bottom. When the oil is hot, add the beef patties. Cook about 4 minutes per side for medium, or adjust for how done you like them. For the last minute of cooking, top each patty with a slice of cheese, add a drop of water to the pan, cover the pan with a tight-fitting lid, and cook until the cheese is melted – about 1 minute.

2. Add the miso aioli to the top ramen bun piece.

3. Top the ramen buns with the burgers, along with minced seaweed, bonito flakes, and kimchi relish.

Beer Pairing – IPA

A good, juicy IPA would be perfect with these sliders. I would even dare to say you should pair it with a hazy New England-style IPA. The citrusy hops cut through the rich umami flavors of the slider. The beer leans on the tropical side, so it balances out the chili spice and salty miso. For local options, we like Maplewood’s Juice Pants, or Marz Brewing’s Crazy Straws.

Check out our appearance on Windy City Live here: