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Red Robin debuts Red Ramen Burger

A new burger was added to the Red Robin menu on April 4, 2016. It is the Red Ramen Burger, which consists of a teriyaki burger with a bun made from ramen noodles. Eric Outlaw, the kitchen manager at the West Babylon Red Robin, will show Newsday how this delicious burger is made. (Credit: Newsday / Chris Ware

The latest round of what was once a hybrid oddity going mainstream is the Red Ramen Burger, on the menu at Red Robin locations today through June 5.

For the uninitiated, the ramen burger started as a shoyu soy sauce-glazed burger. It’s sandwiched between two discs of crunchy ramen noodles, seasoned with egg, salt and pepper, then heated on a grill until the noodles are soft, but still stiff enough to form a bun.

The Red Robin version is served on a “crispy seasoned ramen bun,” topped with teriyaki, aioli, spicy cabbage, carrot, onion and basil.

Check it out starting today at Red Robin in Carle Place or West Babylon. On April 19, customers get a $2.22 discount on the $10.79 sandwich to celebrate Red Ramen Day. College students get a bigger discount: the Red Ramen Burger and bottomless steak fries for 22 cents with a valid student ID.

It’s not the first time Red Robin has paid homage to viral foods, with beer milkshakes, a version of the Cronut called Doh!Rings and ghost pepper-infused dishes making an appearance on the menu.

Keizo Shimamoto debuted the ramen burger during the summer of 2013 at Smorgasburg, the outdoor food market in Brooklyn. It wasn’t entirely a creation of Shimamoto’s imagination. He claimed he was inspired by a similar sandwich in Japan, stuffed with pork belly instead of a burger.

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