150g instant noodles 1 egg, beaten 200g mince 1 tbsp soy sauce 1 tbsp miso 1 tbsp sesame oil 1 finely shredded spring onion 1 tsp mixed sesame seeds Shredded cabbage Kewpie mayo Kimchi Cucumber sliced into ribbons
Cook the instant noodles along with the seasoning for 2 minutes in boiling water. Drain and mix together with the beaten and and some salt. Place into a cling film lined ramekin, then use another cling film lined ramekin to press on top. Set aside in the fridge to form up for 20 minutes. Keeping the bun wrapped in cling film steam them for 5-10 minutes to cook. Heat a large frying pan with a little oil and fry one side of the buns for 4-5 minutes or until lightly golden. Set aside.
To make the burgers mix together the mince with the miso paste, soy and sesame oil and shape into 2 patties. Sprinkle with the mixed seeds then fry in a large oiled pan for a couple of minutes each side.
Assemble each burger with a layer of kewpie mayo, a patty, some shredded cabbage, kimchi and finish with more mayo.