Updated: Mar 15
Ramly Burger is a very popular burger on the streets of Singapore and Malaysia. You can see loads of people queueing up just to get a chow-down of the iconic burger, especially during night market events. It is a very simple burger consist of a meat patty wrap with egg and sandwiched with a simple burger bun. What makes it so special is the sauce; as far as I can tell, it consists of black pepper, curry, chili, mayo cheese and Worcestershire sauce. You can read about Ramly Burger here.
Just a couple of months back, I decided to reminisce about some nostalgic memories and decided to join in the massive queue. I was severely disappointed as soon as I took the 1st bite. The burger is super bland without that iconic taste. Gone are the distinctive sauce and the curried meat patty, all I got is a frozen patty wrap in a tasteless egg slapped in between of a mediocre burger bun. I know from that moment, I need to create my own version, I need that nostalgic moment.
I am using a whole chicken thigh. I had learned from a burger master that ground chicken patties just wouldn't cut it. I also made a spice rub consists of curry powder, white pepper, star anise, cloves, curry leaves, dried chilies, salt and dried mushroom. Yes! Dried mushroom! It is my secret ingredient for this burger as it gives off that umami bomb in your mouth. I am using my black pepper sauce from my Singapore Black Pepper Crab Burger.
I mixed it up with Japanese Mayo, Sriracha and Worcestershire sauce, as for the cheese, instead of using a cheese sauce, I just tossed in some freshly shredded mozzarella into the egg. I have to top the patty with some caramelized onions for another stacking layer of funkiness. This is how my version of Ramly Burger is born. I hope you will give this recipe a try and reminisce some nostalgic memories as well.
(Make 4 burgers)
Unsalted Butter, 1 TBSP
Olive Oil, 1 TBSP
Red Onion Thinly Sliced, 2
Sea Salt, Pinch
Brown Cane Sugar, 1/2 TBSP
Water, 1/4 Cup
White Peppercorns, 1/2 TBSP
Dried Chinese Mushroom, 1
Curry Leaves, 6
Dried Red Chilies, 3
Star Anise, 1
Curry Powder, 1 TSP
Sea Salt, Pinch
Chicken Thigh Skinless Boneless Divide Into 4 Equal Portions, 1kg
Unsalted Butter, 2 TBSP
Black Pepper Mayo, 1 Recipe
Sriracha, For Mixing
Worcestershire Sauce, For Mixing
Carrot Finely Diced, 1/2
Low Moisture Mozzarella Freshly Shredded, A Handful
Steamed Bao, 4
Coriander Coarsely Chopped, A Handful
Cast Iron Skillet / Pan
Please visit my "How To Make Mantou / Bao / Turnover Bao" page for the mantou recipe.
Please visit my "Singapore Black Pepper Crab Burger" page for the black pepper mayo recipe.
Prepare caramelized onions.
In a skillet over medium heat, add butter and olive oil.
As soon as the butter starts to melt, add in the onion.
Saute until translucent.
Add in salt and sugar.
Saute until well combine and until the onions start to caramelize.
Add in water.
Cover, turn the heat down to low and allow the onions to fully caramelized. It should take about 40 to 50 mins.
Check and stir occasionally to prevent burning. Add water if necessary.
Taste and adjust for seasoning.
Remove from heat and set aside.
In a skillet over medium heat, add peppercorns, mushroom, curry leaves, chilies, star anise and cloves.
Dry toast until aromatic.
Transfer into a spice grinder.
Add in curry powder and salt.
Blitz until powder forms.
In a shallow bowl, add chicken thigh.
Rub the chicken with the spice powder.
Make sure the chicken is fully coated.
Cover with cling film and set aside in the fridge for at least 1 hr to 4 hrs.
In a skillet over medium heat, add in 1/2 TBSP of butter.
As soon as the butter starts to melt, add in the chicken.
Sear until the bottom is brownish, about 3 to 5 mins.
Flip and sear the other side.
Tilt the skillet, baste the chicken with the liquid.
Sear until the chicken is cooked thru' about 4 mins.
Remove from heat, spoon the liquid over the chicken and set aside.
Repeat the steps for the remaining chicken.
Slice the mantou lengthwise.
Place the mantou cut sides down over medium heat.
Lightly toast the mantou to mop up all the liquid.
Repeat the steps for the remaining mantou.
Prepare the patties.
In a bowl, add in black pepper mayo, sriracha and Worcestershire sauce.
I am using the ratio of 2 TBSP black pepper sauce, 1 TBSP Japanese mayo, 1/2 TBSP sriracha and 1/2 TBSP Worcestershire sauce.
Mix to combine well and set aside.
In a bowl, add 1 egg and 1/4 portion of the diced carrot.
Lightly whisk to combine well.
In the same skillet over medium low heat, add in the egg mixture.
Immediately swirl the skillet so that the egg mixture covers the whole skillet which makes it easier to wrap the chicken.
Immediately place the chicken on the center of the egg mixture.
Spoon the sauce over the chicken.
Sprinkle the mozzarella over the top, distributing evenly.
Bring the 4 corners of the egg mixture to the middle to wrap up the chicken.
Remove from heat and set aside.
Repeat the steps for the remaining patties.
Assemble the burger.
Place the bottom mantou on a work surface.
Place the egg-chicken patty on top.
Spoon the caramelized onions over the top.
Sprinkle some coriander over the onions.
Finish with the top mantou bun.
Repeat the steps for the remaining burgers.