If you thought Cronuts — that’s a cross between a croissant and a doughnut from SoHo baker Dominique Ansel, if you’ve been living under a rock — were the hybrid food of the summer, please meet the ramen burger.
Does the name conjure up images of sloppy noodles over a hamburger patty? Think again. The buns are actually made with fresh Sun Noodles ramen noodles, formed into patties and then fried — this “bun” serves as the base for a burger with arugula, scallions and shoyu sauce.
The mastermind behind it is Keizo Shimamoto, who got his start as a ramen blogger, ended up on a whirlwind ramen tour of Japan and then began working in ramen restaurants.
The first ramen burgers were sold at Smorgasburg (smorgasburg.com) in Williamsburg earlier this month. Even though there were only 100 available, lines stretched to hundreds of people, all hoping for a taste. A second showing just this weekend had the same result, with some hungry would-be patrons lining up even before Smorgasburg opened.
This all bodes well for Shimamoto, who’s intending to open a ramen burger brick-and-mortar shop in New York in the near future. If Smorgasburg is any indication, it’s going to be a smash hit.