For all their lack of structural integrity (i.e., falling apart after five bites), it’s kind of hard to believe how many burgers and sandwiches use instant ramen bricks as buns. Still, Keizo Shimamoto’s summer 2013 brainchild, much like its hybrid cousin the Cronut, continues to go strong nearly a year later, spawning breakfast knock-offs and pork belly knock-offs and now, a grilled cheese knock-off, courtesy of blogger husband Kruz of House of Yumm.
Like most ramen burger recipes, House of Yumm’s ramen buns are held together by cooking the noodles, straining them, mixing them with egg, freezing them, and then frying them. The insides (arugula, cheese, and sautéed mushrooms, because the veggies really make a difference) are added immediately after for maximum residual melt.
Oh, and Nick from Dude Foods did one too, though his is considerably more dude-friendly and lacks vegetables. Hey, at least no one’s trying to make tomato boba milk tea to go along with it.