Skinny Swap: Ramen Burger
Remember when the ramen burger hit Smorgasburg and people we’re going nuuuuts over it?! Well, it still manages to create a line down the block, so… we’re making it at home and we’re skinny swapping out the usual ingredients for more nutritional (and protein packed) alternatives.
Serving size: 1 burger
1 cup edamame noodles, cooked
2 eggs, scrambled
4 oz (roughly 3/4 cup) ground turkey meat
3 tbsp scallions
1 tsp salt
2 tbsp sesame seeds
1 tbsp soy sauce
1 tbsp sesame oil (for burger meat)
2 tbsp sesame oil (for cooking)
1 slice low fat Swiss cheese
2 slices of lettuce
Cook the edamame noodles as directed on the box. Combine the cooked noodles with 2 scrambled eggs.
Put the mixture in the bottom of a small bowl or ramekin, press down saran wrap, put something (like another bowl) weighted on top to keep it flat and freeze for 20-30 minutes.
While that’s freezing, combine soy sauce, sesame oil and scallions (leave a little left over for garnish) with the turkey meat.
In a hot pan or skillet, put 1 1/2 tbsp sesame oil and cook the turkey burger on each side. Add cheese slice so it get’s melty.
Put the burger aside, pull your noodle buns out of the freezer and grease the pan with the remainder sesame oil. Cook the noodle buns on each side until crispy.
Assemble your turkey burger with cheese on the noodle buns, add lettuce, sesame seeds, remainder of the scallions and soy sauce. Enjoy!