INGREDIENTS
kosher salt
2 packages ramen, seasoning packets discarded
2 large eggs, lightly beaten
Freshly ground black pepper
1 lb. ground beef
1 jalapeño, finely chopped
1/2 onion, chopped
1 green onion, thinly sliced
1/2 tsp. garlic powder
4 Monterey Jack slices
Lettuce, for serving
1 tomato, sliced
Vegetable oil, for pan
Sriracha, for drizzling (optional)
DIRECTIONS
  1. Make ramen “buns”: In a large pot of salted boiling water, cook ramen according to package instructions. Drain and rinse 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 pan clean.
  4. Make burgers: In a large bowl, combine ground beef, jalapeño, onion, green onion and garlic powder. Mix until just combined. Form the mixture into 4 patties, then season both sides of each patty with salt and pepper.
  5. Return pan to medium-high heat and pour a thin layer of oil to coat the bottom of the pan. When the oil is hot, add the beef patties. Cook until the meat is cooked to your liking, about 4 minutes per side for medium. For the last minute of cooking, top each patty with a slice of cheese. Cover the pan with a tight-fitting lid and cook until the cheese is melted, about 1 minute.
  6. Assemble burgers: Top 4 of the ramen buns with lettuce, tomato slices, and burger patties. Drizzle with Sriracha, if desired, then top with remaining ramen buns.