The Spiralized Burger with Grilled Tomato, Onion and Avocado-Goat Cheese Spread

gluten freemeat & poultry

I match your ramen burger, and I raise you a spiralized burger!

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If you watch the news, live in NYC, follow foodie Twitters or Instagrams, and don’t generally live in a box, you have heard of the shoyu ramen burger. If not, let me explain, because it’s “so hot right now.” Photo courtesy of

The ramen burger is a bun made out of ramen noodles. Basically, it’s cooked ramen noodles that are refrigerated in a bun-sized ramekin for 15 minutes and then fried in olive oil. Japanese blogger and chef Keizo Shimamoto invented this and served it up at Smorgasburg in Brookyln, causing Tweets galore and waiting in long lines. This latest food trend is being called the newest cronut! If you don’t know what a cronut is, I suggest you Google it….. and have fun trying to get one.

When I saw the ramen noodle bun, I immediately thought – what a creative idea, but how unhealthy. Ramen noodles generally are marketed towards college students, because they are super easy to make, flavorful, cheap, and filling. Too bad they have the nutritional value of cardboard. Why not fry them up and mold them into a bun? It’s probably absolutely delicious, and if I had the patience, I’d wait on that line.

My train of thought:

Wow, that looks delicious.
How creative.
I wish I thought of that.
When’s Smorgasburg?
Is it worth it to wait in line?
Nah, it’s probably not that good. *sour grapes*
Yea, plus it’s super unhealthy. *more sour grapes*
I’m healthy.
I run a blog about ways to eat healthy.
I own a spiralizer.
My blog is about spiralizing.
OMG I’m going to Inspiralize this ramen burger.
But I totally have to try the ramen burger, I mean…. for research purposes.

I ran to the kitchen, found this video by Yumsugar on how to make a ramen burger, spiralized a sweet potato, made & baked a quick turkey burger, grilled some onions, tomatoes, and made an avocado & goat cheese spread. I assembled it, tasted it, cried, licked my fingers, and then redid the whole process and photographed the final product. Full recipe and tutorial coming soon.

FYI: The spiralized sweet potato noodles are perfect as a burger bun, because they had a hint of sweetness that’s just duh-vine.

Alas, I present you – The Spiralized Burger with Grilled Tomato, Onion and Avocado-Goat Cheese Spread

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Okay, this might be the most inventive recipe of the year. Beyyyyoooond. Way to work it.
Inspiralized says:
Thank you, that means so much to me! It was sort of a copy cat, but I can't wait to come up with new spiralized burgers - keep checking back! Thanks for the note... :)
qsternie says:
Ok, this is my first visit to this blog and I probably want to marry you right now. So glad to find something beyond veggie pasta for my new spiralizer.
Ali of Inspiralized says:
This makes me so happy! Thanks for the sweet comment and hey, if things don't work out with my boyfriend and I, ya never know! Thanks for the follow :)
Karen says:
I think I am in love!
Pingback: paleo recipes
You should run for president or something cause this is beyond legit! Or at least be my best friend. WOW ALI!
Hahaha - I don't think they'd elect me! Thanks :)
Beth Blair says:
No recipe link yet and this is from 2013???
Tamara P says:
I would REALLY like to put this in my saved file...
Here's the recipe:
It is there -
Heidi Snyder says:
Where's the recipe for the Spiralized Burger with Grilled Tomato, Onion and Avocado-Goat Cheese Spread? I saw the video for the Ramen Burger, but no recipe for the spiralized zucchini burger. thanks!
cgreen008 says:
Where is the recipe?
Becky says:
Can you make thes same types of bus with spaghetti squash? I know that's not exactly what you do, since nothing gets spiralized, but have you tried it?
Becky says:
Ali Maffucci says:
No, you can't. If you add in flour, it is possible!
Janet Paula says:
Why can't I find a written version of your spiralized bun. I saw the video and it is quite easy. But, in case I want to double the recipe in the future, it would be nice to know how many eggs to use for how many pounds. Thanks.

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hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.