Spicy Buldak Ramen Smash Burger

The ultimate comfort fusion — a juicy beef smash burger topped with spicy Buldak stir-fry noodles, melted cheddar, and signature aromatics for a spicy, carb-filled joy.

Ingredients

• 1 whole burger bun
• 1 tbsp unsalted butter
• 150 g ground beef meatball
• 12 tsp sea salt
• 12 tsp black pepper
• 1 leaf lettuce
• 2 slices white onion
• 1 portion cooked Buldak ramen noodles
• 1 packet Buldak spicy sauce
• 1 slice cheddar cheese
• to taste white sesame seeds
• to taste dried seaweed flakes

Instructions

1. 1Slice the burger bun

   

   Take a fresh burger bun and use a serrated knife to carefully cut it in half horizontally. A serrated edge is essential here to saw through the crust without squashing the soft, airy interior of the bread.

   Tip: If the bun is very soft, use a light sawing motion rather than pressing down to keep the shape of the bun intact.
2. 2Toast the buns

   

   Place the buttered burger bun halves cut-side down onto a hot flat-top grill. Toast them until the surfaces are a rich golden brown and slightly crispy. This not only adds flavor but also creates a barrier that prevents the bun from becoming soggy once the burger is assembled.

   Tip: Keep a close eye on the buns as they can go from golden to burnt very quickly; medium heat is usually safest.
3. 3Sear the meatball

   

   Place a large, round portion of fresh ground beef onto the preheated flat-top grill. The intense heat will immediately begin to sear the bottom, locking in juices and creating a flavorful crust.

   Tip: Make sure the grill is smoking hot before adding the meat to achieve a perfect Maillard reaction crust.
4. 4Smash the patty

   

   Once the meatball is on the grill, use a sturdy metal spatula or a dedicated burger press to firmly flatten the meat into a thin patty. Applying heavy pressure ensures maximum contact with the hot surface, which is essential for developing a deep, flavorful crust.

   Tip: If using a spatula, you can use a second tool to press down on the blade to get extra leverage for a thinner patty.
5. 5Season the beef

   

   While the bottom of the patty is searing, season the raw top surface generously with salt and ground black pepper. This simple seasoning enhances the natural flavors of the beef as it cooks and integrates with the juices.

   Tip: Season from at least six inches above the patty to ensure the salt and pepper are distributed evenly across the meat.
6. 6Flip for the crust

   

   Use your spatula to carefully flip the patty once the bottom side has developed a dark, caramelized crust. The flipped side should show a clear transformation from raw pink to a rich, crispy brown, indicating the Maillard reaction has occurred.

   Tip: Avoid pressing the patty after you flip it, as this can squeeze out the internal juices and lead to a drier burger.
7. 7Assemble the burger base

   

   Lay down the bottom half of your toasted bun and top it with fresh green lettuce and a crisp ring of white onion. Use tongs to carefully place the hot, seared beef patty directly onto the vegetables.

   Tip: Placing the hot meat directly on the onions helps to slightly soften them and release their sweetness.
8. 8Coat the noodles in sauce

   

   In a stainless steel prep container, combine the cooked ramen noodles with a generous amount of spicy red Buldak sauce. Toss and mix thoroughly until every strand is vibrant orange and evenly coated.

   Tip: Mix the noodles while they are still warm so the sauce absorbs better and spreads more easily.
9. 9Shape and heat the noodles

   

   Transfer the sauced noodles onto the hot grill, placing them inside a circular metal mold. This step ensures the noodles are heated through and helps them maintain a tidy round shape that fits perfectly on the burger.

   Tip: Gently press the noodles down into the mold with your tongs to help them bind together into a cohesive patty.
10. 10Melt the cheese layer

    

    While the noodles are still inside the mold on the grill, place a square slice of yellow cheese on top. The rising steam from the spicy noodles will quickly melt the cheese, creating a creamy contrast to the heat.

    Tip: For an even better melt, you can briefly cover the mold with a lid to trap the heat.
11. 11Transfer the noodle stack

    

    Once the spicy Buldak noodles have been heated in the circular mold and topped with cheese, use a metal spatula to carefully lift the entire stack. Slide the noodles and melted cheese directly onto the beef patty to begin the final assembly of the burger.

    Tip: Apply a little pressure to the noodles while they are in the mold to ensure they form a solid patty that will not fall apart during the transfer.
12. 12Garnish with sesame and seaweed

    

    With the cheesy noodle stack now resting on the meat patty, use a small spoon to evenly sprinkle white sesame seeds and dried seaweed flakes over the surface. This adds the signature aromatics and flavor profile characteristic of authentic Buldak ramen.

    Tip: If you do not have the specific ramen garnish packet, toasted sesame seeds and shredded nori make an excellent substitute for that savory crunch.

Storage and Reheating

Burn It Off

Frequently Asked Questions