Total Time: 40-50 mins

Prep Time: 10 mins

Cook Time: 30-40 mins

Yield: 6 servings

Dish size: 2, 6-cup muffin pans


  • ¼ cup Sriracha Sauce
  • 2 (3.5-ounce) packages ramen noodles
  • 2 large eggs
  • 1 pound lean ground beef
  • ½ tsp salt
  • 3 Tbsp vegetable oil
  • Seedless cucumber, sliced
  • Red onion, sliced thin
  • Sriracha mayo, for serving


  1. Discard ramen seasoning packet and cook noodles according to package directions. Rinse noodles and drain well.
  2. Transfer noodles to bowl; add eggs and 1 tablespoon Sriracha Sauce. Mix well so that all noodles are coated with egg mixture.
  3. Evenly divide noodle mixture among the cups of a 12-cup muffin tin. Cover with plastic wrap; top with a second 12-cup tin, press down and remove. Freeze filled muffin tin for 20 minutes.
  4. Meanwhile, in a bowl combine ground beef with remaining 3 tablespoons Sriracha Sauce and salt. Divide into 6 equal patties and flatten slightly. Cook burgers in a skillet or on grill to desired doneness.
  5. While burgers are cooking, remove muffin tin from freezer. Using a sharp knife, gently pry each ramen cake out of the muffin cups.
  6. Heat oil in a large nonstick skillet. When oil is hot, add 6 ramen cakes and flatten slightly with a spatula. Fry until golden, about 2-3 minutes per side. Transfer to a paper towel-lined plate. Repeat with 6 remaining ramen cakes.
  7. To serve, top one ramen cake with a burger, cucumber slices, red onion slice and a dollop of Sriracha mayo. Top with a second ramen cake and serve immediately.

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